Chicken – Pork Adobo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken, cut up
About 3 lbs. (or a little more) lean pork, cut into pieces
˝ C. apple cider vinegar
3 T. soy sauce
3 bay leaves
˝ t. black peppercorns
1 ˝ T. seasoned salt
6 cloves garlic
2 T. annatto seeds (for color)
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Directions: |
Directions:Soak annatto seeds in ˝ C. water. Put chicken and pork in a pan. Rub the annatto seeds with your fingers to extract the color, then strain liquid into the pan with meat. You may add more water to the seeds and continue extracting color from the annatto. (Discard the seeds.) To the meat, add vinegar, soy sauce, bay leaves, black pepper, salt and peeled, slightly minced garlic. Add water, just barely to the level of the meat in the saucepan. Cover and bring to a boil. After it has boiled, check the bottom of the pan to prevent burning of the meat. Bring temperature down to simmer, but always check to make sure the meat does not burn. Taste the broth and adjust to suit your taste – you may add a little sugar if it is too sour. Continue to simmer until the meat is tender and the broth thickens. Serve over hot rice. |
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Personal
Notes: |
Personal
Notes: Family Notes:
When I was small, Daddy always made adobo. I got this recipe, which tastes like I remember Daddy’s, from the wife of a Filipino co-worker when I worked at Chief Auto Parts in the late 1980s.
Annatto seeds can be purchased from Asian markets; it’s easier to use cayenne pepper for color. I add a lot more vinegar to the broth because I like the tart taste – and it’s how I remember Daddy’s adobo. And, the broth doesn’t really “thicken” – maybe I need to simmer much longer, but it works for me (Daddy’s broth wasn’t thick, either).
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