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Are you looking for the best Filipino comfort food? Chicken and pork adobo Combines two classics in one delicious dish. Braised and slow cooked in vinegar, soy sauce and spices, it’s packed with delicious, garlicky flavors that are sure to hit the spot!
Two of the most popular meats in adobo are chicken and pork. Our recipe here is the best of both worlds. It combines the presentation of papaya and manoak pieces in one delicious dish that satisfies everyone’s desires.
It’s the quintessential Filipino comfort food, and for good reason.
Why you’ll love Marinated Chicken and Marinated Pork
- There are no complicated ingredients. She uses simple pantry staples that you probably already have on hand.
- Prep is easy. Meat can be purchased already cut from a butcher shop.
- Less cleaning. Cooks in one pan!
- Rich flavours. Fork-tender pork, fall-off-the-bone chicken, and the deliciously thick sauce over hot steamed rice are heaven on a plate!
Meat cuts for use
- A chick-While you can use boneless brisket or thigh meat, bone-in meat provides the best flavor. You can use a combination of legs, thighs, wings, or a whole chicken cut into serving portions.
- pork- Pork shoulder, belly, or spare ribs are good options. You can also use bacon, loin, or center cuts if you prefer smaller cuts.
Sauce ingredients
Classic adobo sauce is a delicious combination of salty and savory with a hint of tang. It’s made with vinegar, which also acts as a preservative, soy sauce for umami flavor, and aromatics and spices like garlic, onion, bay leaves, salt, and pepper to enhance the flavor. Adjust the amount of water depending on how long it takes to cook the meat and how well you like the dish.
Cook pork chicken adobo
The recipe for CPA (Chicken Pork Adobo) is not much different from chicken adobo or pork adobo, other than browning the pork, which requires a longer cooking time, before adding the chicken a little to prevent the latter from falling apart while the former becomes tender enough. .
If you have time, you can marinate the meat with soy sauce and aromatics for about 30 minutes to enhance the flavour. Drain well to ensure well browned and reserve the marinade.
Cooking tips
- For even cooking, cut the meat into uniform sizes.
- Allow the vinegar to boil uncovered and without stirring until it gets rid of the strong acidic taste.
- If you prefer a sweeter taste, add a teaspoon or two of brown sugar.
- Potatoes and hard-boiled eggs are a delicious way to extend meals. Fry the cut potatoes first before adding them to the soup so they don’t fall apart.
Service suggestions
- Enjoy chicken and pork adobo as a main course with steamed rice on the side. Some people like to serve bananas alongside a delicious meal to add a new burst of flavour.
- It is common to serve the dish with garlic fried rice and sunny side up eggs as part of the dish adobosilog Breakfast meals.
How to store
- Adobo is a great meal prep because it stays good for days. To store, allow to cool completely and then transfer to a container with a tight-fitting lid. Refrigerate up to 3 days or freeze up to 2 months.
- Reheat in pot to an internal temperature of 165°F or heat in microwave in 2- to 3-minute intervals until heated through.
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
Chicken Pork Adobo (CPA) is the ultimate comfort food! This Filipino soup is easy to make and full of delicious, garlicky flavors that are perfect with steamed rice!
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ingredients
- 1 Tablespoon canola oil
- 1 Peeled onions and cut into thin slices
- 1 head Peeled and chopped garlic
- 1 ½ Pound or pound Pork shoulder or belly, cut into 2-inch cubes
- 1 ½ Pound or pound Chicken, cut into serving portions
- 1 cup vinegar
- ½ cup I am Willow
- 1 cup water
- 2 Bay leaves
- Salt and pepper to taste
directions
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In a wide frying pan over medium heat, heat the oil. Add onions and garlic and cook until tender.
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Add pork and cook, stirring as needed, until lightly browned. Cook, stirring occasionally, for 7 to 10 minutes.
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Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
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Add the vinegar and leave to boil, uncovered and without stirring, for 2 to 3 minutes.
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Add soy sauce, water and bay leaves. Continue boiling for about 2 to 3 minutes, skimming off any foam that rises to the surface.
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Reduce heat, cover and cook for 30 to 40 minutes or until meat is tender and sauce is reduced.
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Add salt and pepper to taste. Serve hot.
Notes
- For even cooking, cut the meat into uniform sizes.
- Allow the vinegar to boil uncovered and without stirring until it gets rid of the strong acidic taste.
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Nutrition information
Calories: 293Calories, Carbohydrates: 4g, protein: 27g, fat: 17g, Saturated fat: 5g, Unsaturated fats: 3g, Monounsaturated fats: 8g, Unsaturated fats: 0.1g, Cholesterol: 93mg, sodium: 1182mg, Potassium: 419mg, Fiber: 1g, sugar: 1g, Vitamin A: 97international unit, Vitamin C: 4mg, Calcium: 38mg, iron: 2mg
“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
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