Golden Recipes: Chicken / Pork Adobo

Chicken / Pork Adobo

Adobo is Spanish for sauce or seasoning or marinade used in Latin American- and Southwest U.S.-style cooking. The noun form describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an adobo is referred to having been adobada or adobado.

Adobo relates to marinated dishes such as chipotles en adobo or Chipotles in adobo sauce is a condiment in which chipotles (smoked jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the Chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.

Adobo is prepared in regions of Latin America and Spain. Pork, spices, and especially red pepper are used. Dishes with the same name but with different cultural roots, are prepared in regions of Asia Pacific such as the Philippines. (See Foreign forms of Adobo).

Adobo is also a style of cooking used in Filipino cuisine.

Puerto Rican-style adobo

Adobo is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sauteing, or frying. Supermarkets sell prepared blends like Goya. There are two types of adobo on the island. One is a wet rub called adobo mojado. It consists of crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar or a mix of both citrus with vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life. Adobo seco consists of garlic powder, onion powder, salt, black pepper, dry orégano brujo, and sometimes dried citrus zest.
Recipe

Many adobos require only a handful of ingredients. In a well made adobo, none of the spices dominate but rather the taste is a delicate balance of all the ingredients. Pork and chicken are two popular types of adobos. Other, less-common types of adobos are squid, beef, lamb, game fowl such as quail and snipe, catfish, okra, eggplant, string beans, and swamp cabbage (kangkong).

Filipino Adobo

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.[1] When the Spanish took administration over the Philippines in the late 1500s through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as "adobo." Over time, dishes prepared in this manner came to be known by this name as well.
Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

   1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
   choice of either 1 kilo of pork or 1 kilo of chicken
   1 head garlic, minced
   1/2 yellow onion, diced
   1/2 cup soy sauce
   1 cup vinegar
   2 cups of water
   1 teaspoon paprika
   5 laurel leaves (bay leaves)
   4 tablespoons of cooking oil or olive oil
   2 tablespoons cornstarch
   Salt and pepper to taste
   3 tablespoons water

Adobo Cooking Instructions:

   - In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
   - Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
   - Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
   - Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
   - Add salt and/or pepper if desired
   - Bring to a boil then simmer for an additional 5 minutes.
   - Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

8:17 PM | Labels: Chicken, Pork |

This entry was posted on 8:17 PM and is filed under Chicken , Pork . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.