CHICKEN AND PORK BELLY ADOBO
Steps:
- ut all ingredients with the exception of the oil and ground salt and pepper into a non-reactive bowl and marinate the chicken for a minimum of 30 minutes, up to 2 hours. Pull the chicken out of the marinade and pat dry. Remove the peppercorns, garlic and bay leaves and put back into the marinade and set aside. In a pan deep enough to braise the chicken, heat 2 tablespoons of oil. When hot, add the chicken and the pork pieces and brown, taking care to let the chicken caramelize before turning so that the skin stays attached to the chicken pieces and doesn't get lost on the bottom of the pan. When brown, add the marinade. Bring to a boil, lower temperature to a light boil and cook for 45 minutes, stirring and turning the chicken pieces 3 times. Continue cooking until the color becomes a beautiful, caramel color. When done, remove the chicken to a plate with paper towels and pat dry, removing the peppercorns and bay leaves completely this time. In the meantime, heat a skillet with cooking oil to a depth of 1 - 2 inches. You're not going to deep fry the chicken, but want enough oil to cover the pieces 1/2 way. Fry until the color becomes more intense and the skin crisps up. Be very careful the chicken is going to be wet and there will be hidden pockets of marinade that will pop and spit when you slide the chicken into the hot oil and for a couple of minutes after. It will spit very far and yes, it hurts if it makes it to your skin. I included the garlic cloves in this step, which gave them a good chewy texture in the finished dish. The garlic has cooked long enough to become incredibly sweet, but if you'd rather not bite into a clove of garlic, they'll be tender enough to combine into the dish with a fork. This will take just a couple of minutes. When the skin is crispy, remove the chicken to a plate and set aside. Pour the marinade into the pan and cook for about 5 minutes to reheat and reduce just a bit. Pour over chicken and serve!
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Ebony Botts
[email protected]This dish is a bit spicy, so be sure to adjust the amount of chili peppers accordingly.
Najeeb Afghan
[email protected]I added some vegetables to this dish, and it was even better. I highly recommend trying it.
m oro
[email protected]This recipe is a great way to use up leftover chicken and pork belly.
David Chaudhary
[email protected]I'm not a fan of pork belly, but I loved this dish. The chicken was so tender and flavorful.
Mudasir Hussain Brohi
[email protected]This dish is a bit time-consuming to make, but it's worth it. The end result is a delicious and authentic Filipino dish.
Xenia Shammas
[email protected]I love the way the chicken and pork belly cook together in this dish. The flavors are amazing.
nain.333 Jatt
[email protected]I've made this dish several times, and it's always a hit. It's a great way to impress your guests.
bayan ali
[email protected]This recipe is a keeper! I'll definitely be making it again.
dipani dipani
[email protected]I'm not a big fan of Filipino food, but this dish changed my mind. It's so delicious!
Jareth Aguilar
[email protected]This is my new go-to recipe for chicken and pork belly adobo. It's so easy to make, and it always turns out great.
Ma'Kiya Moore
[email protected]I made this dish for a party, and it was a huge hit. Everyone raved about it.
Vincent Shandola
[email protected]I followed the recipe exactly, and it turned out perfectly. My family loved it!
Krystal Cabanting
[email protected]This dish is a winner!
Tanveer Jan
[email protected]I've never had chicken and pork belly adobo before, but I'm so glad I tried this recipe. It's incredible! The adobo sauce is so flavorful, and the meat is cooked to perfection.
Ms Hasan Mhamud Baktiar
[email protected]This chicken and pork belly adobo is a Filipino dish, and it's absolutely delicious! The flavors are rich and savory, and the meat is fall-off-the-bone tender. I highly recommend this recipe.