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.
PORK AND CHICKEN ADOBO
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
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
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