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Friday, February 20, 2009

Chicken and Pork Adobo

Here is another favorite recipe!! I made this for a co-worker and now she's always wanting me to make it for her! lol

Chicken and Pork Adobo

1 package drumettes or 2 lbs legs and thighs (I really prefer the drumettes but you can use chicken thighs & legs - but they're just too big for this dish, in my opinion)
1 boneless pork roast, cut into 1" cubes
1 cup white wine vinegar
1 cup water
1/2 cup soy sauce
8 whole black peppercorns
1 bay leaf
4 cloves garlic, minced or pressed
2 TBSP salad oil

In a bowl, combine all ingredients EXCEPT for the salad oil. Cover and refrigerate for 1 hour, turning meats occassionally.

Remove meats from marinade and pat dry; reserve marinade. Heat the oil in a 5-quart kettle (DO NOT USE CAST IRON) over medium-high heat. Add chicken and cook, turning until browned on all sides; remove from kettle and set aside. Add pork to kettle and cook, stirring occassionally, until browned. Pour in marinade. Bring to a boil; cover, reduce heat, and simmer for 2o minutes. Return chicken to kettle; simmer, covered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer both meats to a platter. Skim and discard fat from sauce; also discard the peppercorns and bay leaf. Increase heat to high. Bring sauce to a boil, then simmer rapidly until sauce is reduced to about 3/4 cup. Pour over the meats and serve with rice.

I will sometimes marinate the meat anywhere from 4-24 hours, if I've planned my dinner well enough in advance. When you reduce the sauce the flavor gets so much richer. So good!!

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