Chicken and Pork Adobo
Here is my Adobo recipe
Unusually gluten free.
Because it has no soy
So more can enjoy
A traditional dish that’s healthy. - Micaëla van Zwoll
Chicken and pork adobo is a traditional Filipino comfort food, always paired with rice to balance the rich sauce and give it body. The ingredients are specific to the particular savory richness of Adobo, a Filipino dish evolved from the influences of Muslim, Chinese, Spanish, and American colonization of the Philippine Islands that began thousands of years ago.
*This version is gluten free when using aminos instead of soy sauce
Chicken and Pork Adobo, plated with Jasmine Rice
INGREDIENTS:
Chicken, 2 lbs., bone and skin on
Pork baby back ribs, 1.5 lbs.
Peanut oil
Italian bay leaf, whole
Garlic, 1 small head, finely chopped
Soy sauce (gluten free substitute: aminos), 1 cup
White wine vinegar (traditional: palm vinegar), best quality, 1 cup
Water, 1 cup
Cracked pepper, 1-2 T
PREPARATION::
Separate pork ribs into individual rib pieces
Over high heat, brown chicken (skin side down) and pork in enough peanut oil to coat the bottom of a heavy saucepan or Dutch oven
When meats have browned, reduce heat to medium, adding remaining ingredients.
When liquid reaches a steady simmer, reduce heat to medium/low, cover lightly for 30-45 minutes.
Serve with steamed jasmine rice and broccoli.
The Adobo will be fork tender with a rich gravy (You can skim the fat, or refrigerate overnight and remove the hardened fat. Personally, I think it’s delicious and part of the gravy, but my mom always removed it!)
Plate with rice as shown.
Lessons from my Mother:
The bones in the chicken and pork add to the flavor.
Pork may be omitted, but beef, lamb or seafood are not good substitutes because they don’t marry well with the other ingredients.
Eat Filipino style with a fork and spoon (for scooping up gravy 😂)
Side dish suggestion: Green salad (bright flavor) or Mungo beans (more comfort food)
Wine pairing: Merlot or Pinot
The products I used in this recipe are:
Soy sauce (if you want to make this gluten-free, use coconut aminos)
Palm vinegar (if you can’t find it, any white vinegar will do)