Chicken Adobo

INGREDIENTS

• 6 cloves garlic, crushed
• 1 cup white vinegar
• 1 ½ cups chicken stock
• 1 bay leaf
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon annatto seeds
• 3 tablespoons soy sauce
• 1 kg chicken pieces
• 2 tablespoons oil

INSTRUCTIONS

1. Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl. Add the chicken, cover and leave to marinade in the refrigerator for 2 hours.
2. Transfer the chicken mixture to a large heavy-based pan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes or until tender. Gently turn chicken occasionally during course of cooking.
3. Remove the chicken from the pan. Set aside the sauce.
4. Heat the oil in a non-stick frying pan, add the chicken in batches and cook over medium heat until chicken are crisp and brown.
5. Pour the sauce over the chicken pieces and serve with rice.
6. Enjoy!

NOTES

This recipe is adapted from “The Essential Asian Cookbook.”

Annatto seeds may be purchased at any local Filipino store. If it is not available, substitute ¼ teaspoon paprika combined with a generous pinch of turmeric.

PICTURE AND RECIPE SOURCE:  SALU SALO

Chicken and Pork Adobo

INGREDIENTS

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
• 1-1/2 pounds chicken, cut into serving parts
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water
• 2 bay leaves
• salt and pepper to taste

INSTRUCTIONS

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
2. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.

PICTURE AND RECIPE SOURCE: KAWALING PINOY

Pork Adobo

INGREDIENTS

• 2 pounds pork belly, cut into 2-inch cubes
• 1 medium onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 2 bay leaves
• 1 teaspoon salt
• 1 tablespoon oil
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water
• ½ teaspoon pepper

INSTRUCTIONS

1. In a bowl, combine pork, onions, garlic, pepper, bay leaves and salt. Place in the refrigerator and marinate for about 30 minutes.
2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
3. Add vinegar and allow to boil, uncovered and without stirring, for about 5 minutes. Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes. Lower heat, cover and simmer, stirring occasionally, for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot

PICTURE AND RECIPE SOURCE:  KAWALING PINOY