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Chicken and Pork Adobo

Chicken and Pork Adobo

Jerry Fleeman

Jerry Fleeman

Prep 30 mins30m
Cook 1 hr 50 mins1h 50m
Serves 8

My wife and I had friends in San Diego in the early 70's while stationed there and a lady named Edith Roberts taught my wife how make adobo, And I have been making it every couple of months since. This is a little spicy so for you sissy's just back off on the jalapeno, cracked reds and cayenne or if you have kids omit the chili's.

Ingredients

  • 4 boneless skinless chicken thighs
  • 2 large pork steak fat trimmed and cur in 1 inch chunks
  • 25 lg cloves chopped garlic
  • 4 large yellow onions
  • 4 vine ripe tomatoes (or 1 15 oz can diced tomatoes)
  • ¾ c soy sauce
  • ½ c cider vinegar
  • 1 ½ tbsps sugar
  • 4 bay leaves
  • 2 seeded and chopped fine jalapenos (Opt)
  • 1 whole chopped jalapenos (Opt)
  • ½ tsp cracked red chili (Opt)
  • ½ tsp cayenne chili powder (Opt)

Instructions

Keep screen awake
  • 1
    Prep: Peel and slice garlic, Peel onions and cut in quarters then slice (quarter rings), Cut tomatoes into 1 inch chunks. chop jalapenos, Place all in a large bowl. Cut bnls sknl chicken thigh meat into bite size pieces. Feel free to use breast, and light soy sauce if you like. Cut pork steak into one inch pieces, remove most fat. Measure your soy, vinegar, sugar, cracked reds, cayenne and bay leaves into another bowl, set aside.
  • 2
    Heat a 1 gallon soup pot with a tbsp oil over medium heat until it starts to smoke, Add garlic bowl chicken chunks and toss a few times for , Add soy, vinegar, sugar, cayenne, cracked reds and bay leaves, stir and bring to a boil, Reduce heat to a low simmer.
  • 3
    Cover and simmer for about , serve over steamed rice.

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