Chicken Pork Adobe
What is your favorite recipe? My mom made this when we were kids but I haven't made it in years. How do you make it?
I suppose I should chime in with the complicated recipe.
About a cup of cider vinegar, a cup of water and a few splashes of soy sauce go into a pot with peppercorns, sugar, smashed garlic, sliced chili or a tablespoon of sambal and a couple bay leaves. To this stock I add browned pork, then after cooking through a little, chicken legs and thighs. When all is cooked through, I reserve the meat and some garlic pieces and reduce the stock by about half. While reducing the stock I put the meat and garlic under the broiler to crisp and caramelize. Toss with the syrupy reduction and serve with rice. It's a little involved but I think the result gives a superior combination of texture and flavor.
re: Sam Fujisaka
It seems like the more cutting-edge Filipino restaurants (i.e. not turo-turos) are adding chilies to their adobo. My family balks at the addition, but thankfully my mestizo palate can tolerate anghang. It's Southeast Asian cooking; chilies are a natural complement.
I agree with the auto-pilot comment. Adobo is one simple dish I could make in my sleep.
Here's the recipe I have been using for years. I got it from an Air Force guy, who was half flilipino, way back in the 70's and make it often. Quick and cheap!
½ cup soy sauce
½ cup vinegar
1 cup water
1 tsp garlic powder
1 tsp sugar
½ tsp salt (optional)
1 tsp Accent (optional)
Put all of sauce ingredients into skillet (big enough so chicken is in one layer). Add chicken, cover, bring to a boil, reduce to medium and cook about 45 minutes, turning 2 or 3 times. Sauce is excellent spooned over rice. The amount of sauce can be varied, as long as you keep the ratio of soy sauce, vinegar and water the same.
Has anyone made the recipe from Molly Stevens' "The Art of Braising" (a former COTM)? I was thinking of giving it a try.
Well, I don't make it according to the package directions, so I suppose I'm not a fair judge. When I use the Mama Sita's, I start by cooking some cubed chicken breast in a skillet with a bit of oil. Then, when it's nicely browned and mostly cooked-through, I throw in about a half a cup of water and sprinkle some of the seasoning on top (as if I were making tacos). Stir and cook until the liquid is gone and I'm left with a thick, tangy glaze. No real sauce left over. Tasty and quick!
A couple of options for you:
There is a "hills" version of adobo called "adobong dilaw" (yellow adobo) made with coconut milk and fresh turmeric root. Make it as usual (sans bay leaf) then add coconut milk and sliced fresh turmeric root in the last 20 or so minutes of cooking. Adjust seasonings to taste.
You can also use duck instead of chicken, pork belly instead of butt and the adobo becomes more like a confit when cooked.
You can add different spices or combinations (eg replace the traditional bay leaf with star anise.) You can sweeten it slightly and it becomes more like a Chinese "red-braise"....no longer really adobo, but there you go.