1/1 Photo of Islands Chicken & Pork Filipino Adobo
1 hr 30 mins
Montana Heart Song's Note:
This is a Filipino recipe.It is not sweet but absolutely tender and mouth watering, served with rice. This is not Mexican adobo. Recipe uses coconut milk. If you would like to sprinkle pure brown cane sugar on top of cooked meat and rice on each individual serving, it is also very good with a slice of lemon.
My Private Note
Units: US | Metric
- 1In large heavy deep frying pan, melt Crisco.
- 2Fry pork steak until slightly browned on each side. Set on a plate.
- 3Fry chicken thighs until slightly browned on each side. Set on a plate.
- 4Pour water in frying pan, and loosen any meat particles.
- 5Add onions, garlic, bay leaves, 1 dried red pepper,rice vinegar, soy sauce and coconut milk.
- 6Cook on low heat 15 minutes. Stir from time to time. Take out dried red pepper. Throw away.
- 7Preheat oven 325*.
- 8In baking pan with cover, add browned meat.
- 9Add with sauce. Bake 1 1/2 hours.
- 10Throw away bay leaves before serving. I like to make a platter of rice and put chicken and pork with sauce on top. I also serve lemon slices dipped in salt. Placed on the side of the platter.
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Nutritional Facts for Islands Chicken & Pork Filipino Adobo
Serving Size: 1 (321 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 528.2
- Calories from Fat 331
- Total Fat 36.8 g
- Saturated Fat 15.4 g
- Cholesterol 145.5 mg
- Sodium 1156.3 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 1.5 g
- Sugars 4.1 g
- Protein 41.1 g
The following items or measurements are not included:
dried red peppers