I have been blogging for almost two years now and just realized I have written about adobo only two times, both with Cornish game hens. Considering adobo is our (unofficial) national dish, I should probably feature it more often. I make this dish once a month, a different version (and meat) each time. In the Philippines, the different regions have their own versions, some have onions and chicken livers, others add coconut milk with pieces of green papaya, and some in the Northern provinces don't use soy sauce and the result is a white sauce-less adobo which is really yummy. Another way to prepare adobo is marinating the meat and then browned in oil before stewing in the marinade. I also remember my mother used to cook frog legs adobo with annatto seed oil.
I don't have a recipe that I follow and I don't measure the ingredients. And just like my mother, I taste it after stewing for 15 minutes and adjust the seasonings right then, taste and adjust some more if necessary after the dish is done.
Chicken And Pork Adobo
2 pounds chicken, cut into pieces
1 pound pork shoulder, cut into 2 inch cubes
½ cup cider vinegar (I use the Filipino cane vinegar called sukang Iloko)
½ cup dry sherry
1 tablespoon whole black peppercorn
1 head garlic, peeled and pounded
2 teaspoon sea salt, or to taste
2 tablespoons soy sauce
3 tablespoons extra virgin olive oil
1 bay leaf
½ cup water
pitted Spanish olives, optional
- Place the meats in a saucepan and add vinegar, sherry, black pepper, salt, garlic, soy sauce, bay leaf, and 2 T olive oil. Let stand for 1 hour.
- Turn the heat on high and let come to a boil. Turn heat to low and simmer, covered, for 25 minutes or until the sauce is almost dry. Add the water and simmer, covered, for 25 minutes until the meats are tender and sauce has thickened. There should be plenty of sauce but not too soupy.
- Add the olives, if using, and simmer for 5 minutes more. Remove the bay leaf and discard, drizzle the remaining olive oil and transfer into a serving dish. Serve with steamed rice.
Pavo Adobado (marinated Turkey)
one 5 - 9 pound turkey, cut into serving pieces
For the marinade
4 bay leaves
4 cloves garlic, coarsely chopped
1 teaspoon black peppercorns, chopped
1 medium onion, sliced
1 teaspoon salt
3 - 6 cups dry white wine, or enough to cover
- In a bowl large enough to hold the turkey pieces, combine the turkey with all the marinade ingredients. Refrigerate overnight, turning the pieces once or twice. Lift out and pat dry the turkey pieces with paper towels, set aside. Strain and reserve marinade, discarding the solids.
4 - 6 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled, seeded, and chopped
1-inch piece cinnamon stick
2 whole cloves
salt and freshly ground pepper
- Heat oil in a large, heavy skillet and saute turkey until lightly browned. Do this in batches, if necessary, adding oil as needed. Lift out the turkey into a casserole. In the oil remaining in the pan saute the the onion and garlic until the onion is soft. Add the tomatoes and cook until the mixture is thick and well blended. Add to the casserole together with the cinnamon stick and cloves, and salt and pepper to taste. Pour in the reserved marinade, cover and cook in a preheated 350 degree oven for 2 - 3 hours. Serve with rice and a light dry red wine.