Best Frugal Gourmet Chicken And Pork Adobo Recipes

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YUMMY CHICKEN PORK ADOBO



Yummy Chicken Pork Adobo image

This is the yummy recipe of that movie ''American Adobo'' which was a hit in San Francisco !! This recipe by Maya Kitchen.

Provided by Polar Bear

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 kg chicken, cut into serving pieces
1/2 kg pork liempo or 1/2 kg pork belly, cubed
1/3 cup vinegar
2 tablespoons crushed garlic
1 bay leaf
2 -3 tablespoons soy sauce
1/2 teaspoon peppercorn
water
1 tablespoon oil

Steps:

  • Combine chicken and pork with a mixture of vinegar, 1 tablespoon garlic, bayleaf, soy sauce and peppercorn.
  • Boil then simmer uncovered for about 10 minutes or until almost tender.
  • If mixture is dry, add about 1/2 cup water.
  • Simmer covered until completely tender.
  • Saute remaining garlic in hot oil until brown.
  • Add meat then fry until brown.
  • Add adobo sauce and simmer.

Nutrition Facts : Calories 146.2, Fat 10, SaturatedFat 2.5, Cholesterol 38, Sodium 372.6, Carbohydrate 3, Fiber 0.8, Sugar 0.1, Protein 10.5

PORK AND CHICKEN ADOBO



Pork and Chicken Adobo image

This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

Provided by maxinne

Categories     World Cuisine Recipes     Asian     Filipino

Time 3h15m

Yield 4

Number Of Ingredients 10

1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces
1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 teaspoons salt, or amount to taste
½ tablespoon black peppercorns, coarsely ground
2 tablespoons crushed garlic
2 bay leaves, torn
1 cup white vinegar
¼ cup soy sauce
1 tablespoon vegetable oil
2 cloves garlic, smashed

Steps:

  • Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
  • Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
  • Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g

FRUGAL GOURMET CHICKEN



Frugal Gourmet Chicken image

I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.

Provided by KCShell

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 2

8 -10 chicken drumsticks, any chicken with bone and skin on would be fine
1 cup barbecue sauce (I use "Cookies", a brand that originates from Iowa)

Steps:

  • Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
  • Fill pot with water and bring to boil.
  • Place chicken with skin in pot until it stops boiling.
  • (Seals in juices) Remove chicken from pot.
  • Bring pot to a boil again.
  • Put chicken back in and bring to a full boil.
  • When water and chicken are boiling again, put lid on pan, turn burner off.
  • Let stand for one hour.
  • Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
  • Preparation time is an estimate.

Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3

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