Photo by: The Cooking Apprentice
Grace’s Twist On Chicken Adobo!
Food Ingredients:
pounds lbs pork cut in cubes- or- 1- 1.5 chicken, cut into pieces or both 1 head garlic, minced 1/2 cup ‘ Silver Swan’ special soy sauce 1/2 cup ‘ Spiced’ vinegar 2 cups of water 1 teaspoon paprika 5 bay leaves 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch (optional for thickness of sauce) Pinch of whole black peppers to enhance look and flavor Salt and pepper to taste
Recipe preparation:
1 In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic. 2 Add the pork or chicken/or both to the pan. Add 2 cups of water (or broth), 1/4 cup of special soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. 3 Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. 4 Mix the browned pork and/or chicken back to the sauce and add cornstarch dissolved in water (optional to thicken). 5 Add salt and/or pepper if desired 6 Bring to a boil then simmer for an additional 5 minutes. 7 Serve hot with or over rice. 8 Cooking time (duration): 50 minutes Meal type: lunch or dinner 9 My personal twist… **Instead of water, I like to use a liquid, organic Chicken broth to bring out more flavors. **’Silver Swan’ special soy sauce can be found in both Asian and American markets. **For the vinegar, I use ‘Spiced Vinegar’ which can be found in most Asian markets, hence the small red & yellow chili peppers on my chicken adobo as pictured.
Recipe source: Foodista recipe
