Thursday, November 17, 2011

Chicken and Pork Adobo

Well last night, Wednesday, is my wife Lupe's weekly Scrabble night. She invites friends and family over for a few intense games. Of course this means, that I get the opportunity to cook. I love it!!!

On the menu were a couple of recipes given to me by one of my friends from FaceBook's 671 Recipes, Maria Puno Ravela. She gave me a chicken adobo and a pork adobo recipe. The chicken adobo recipe is credited to Jean Jasmin. Anyway, I could not decide which one I wanted to cook, so I cooked them both. Problem solved!!

Here are pictures of those dishes:

Chicken adobo with achote powder for the color.

Pork adobo with added achote, tomato sauce and potatoes.

Here are the recipes for both:

Pork Adobo - Maria Puno Ravela

2-3 lbs pork (with some fatty parts, like butt, or belly)
8- 10 cloves garlic
1 tsp coarsely cracked pepper
2 pcs bay leaves
1 1/2 cups white vinegar (datu puti when available)
1/2 cup water
1 1/2 tablespoon sea salt

1. Combine all ingredients in a thick saucepan
2. Cover and simmer over medium heat. Check occasionally and stir to prevent the meat from sticking to the bottom of the pan.
3. Allow liquid to reduce. Cook until fully reduced and only the oil is visible, with the sauce dried into tasty bits clinging to the meat.
4. Turn up the heat to crisp the meat and cook until crispy golden brown.
5. Adjust heat occasionally to prevent the meat from scorching.
6. Serve warm over rice. Allow to cool and store in refrigerator or cool dark part of pantry. When submerged in pork fat and properly cooked , it will keep for several months in the refrigerator.

I did add in one packet of powdered achote (Mama Sita's Achuete [Annatto Powder] 1/3 oz. packet), one 8 oz. can of tomato sauce and two large russet potatoes cubed. 

Chicken Adobo
Recipe by: Jean Jasmin

1 lb chicken wings
1 onion chopped
4 cloves garlic chopped
2 Bay leaves
1 bag achote powder
1/4 Cup Vinegar
3/4 Cup Water

1. Heat oil and Sauté garlic and onion
2. Then add your achote powder stir until dissolved.
3. Add chicken wings. Seasoned with salt n pepper. Let it cook for about 10-15mins
4. Add 1/4 cup vinegar and 3/4 cup water and bay leaves.
5. Simmer until done. You can tell when the soup is thick it's 

The directions were easy to follow and the results were delicious. Just about everything was wiped out. There was just enough left over for me to enjoy a taste for breakfast.

If you have the opportunity, give yourself a treat with something different but delicioso....try these adobo dishes. They may just be your new favorites.

And for more fantastic recipes, pay a visit to 671 Recipes. Click on the photo and document buttons on the top of the page just under the 671 Recipes title. That where it is all happening.

Adios for now,

Until next time....

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