CHICKEN AND PORK

ADOBO
Adobo has many regional variations and chicken and
pork adobo is just one of the common interpretations of
our quintessential Filipino stew. This version isn’t really
much different from adobo made solely of chicken or
pork but since we are combining two types of meat that
has varying cooking times, I like to brown my pork (which
requires longer cook time) a bit before I add the chicken
to prevent one from falling apart while the other
sufficiently tenderizes. Give this dish a try for

How do you make Filipino chicken adobo?

Directions
1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces
until golden brown on both sides, then remove. ...
2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay
leaf. Add the browned chicken, increase the heat to high, and bring to a boil.
2 tablespoon of hot water in the annato seed Put
Instructions
How to cook kare-kareng manok:
1.and remove seeds after 10 minutes. Heat oil.
2.In the same oil, saute garlic, onions, ginger,
and chicken. Cook for 15 minutes.
3.Add 3 cups water, Kare-kare mix or peanut
butter, tomato sauce and eggplant. Cook for
15 minutes.
4.Add coconut milk or evaporated milk,
pechay. Simmer until pechay is cooked.
5.Serve with Shrimp paste.
 Ingredients
 1 Tbsp. anato seed
 4 tsp. ginger, cut into strips
 1 kilo chicken, cut into serving pieces
 1 red onion, sliced
 1 head garlic, crushed
 1 cup peanut butter or Mama Sita's Kare kare mix
 200 grams tomato sauce
 4 pcs. medium size eggplants
 2 cups evaporated milk or coconut milk
 1 bundle pechay
 1 cup stringbeans, cut 2 inches
 ½ cup cooking oil
 Bagoong alamang (Shrimp paste)
the main ingredient. Other varieties of kare-kare are ox
tripe and pork legs but this recipe, the kare-kareng manok
Kare-kareng manok is a variety of the popular Filipino
kare-kare dish and usually ox tail is used as uses chicken
as an alternative meat. With regard to the kind of chicken
used in this dish, as much as possible, native chicken
(native free range chicken) is preferable because the meat
is tastier than the commercial broiler chicken usually sold
in supermarket or wet market. Anyway there is
already free range chicken sold in supermarket poultry
section which you can use in this dish.