FILIPINO CHICKEN & PORK NECK BONE ADOBO RHONDA'S
This is the way I eat my Filipino Chicken and Pork Neck Bones. This picture is Chicken and Pork Neck Bones Adobo. This is a delicious soy/vinegar mixture with a lot of garlic pressurized in a pressure cooker or cooked in a crockpot 6-8 hrs and then served on a bed of rice with just a little bit of the juice drizzled over the...
Provided by Rhonda E!
Categories Chicken
Time 15m
Number Of Ingredients 11
Steps:
- 1. Skin your chicken and put meats into a pressure cooker or crockpot. *Note if you don't have a pressure cooker you will need to simmer this for about 1 hour or more on the stove. Or cook in a crockpot for 6-8 hours on low. For this picture I used the crockpot.
- 2. Put the water, soy sauce, vinegar, garlic, bay leaves and pineapple juice in the pressure cooker/crockpot/pot then mix it.
- 3. Add your pieces of chicken/pork neck bones and then pepper the top of the meat.
- 4. Put the lid on the pressure cooker and cook for 8 minutes. *If using a crock pot cook on low for 6-7 hours. Take chicken out if it is tender before the neck bones are done and set aside in a covered container. When neck bones are done submerge the chicken pieces back into the juices with the pork neck bones.
- 5. Serve on a bed of white steamed rice and put a spoonful of the cooked juices over the rice and chicken.
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