Philippines - Chicken and Pork Apretada

Chicken and Pork Apretada

Ingredients

-       2.2 lbs. chicken cut in pieces

-       1 lb. pork cut in 1 1/2 inch squares

-       salt and pepper to taste

-       flour

-       cooking oil

-       4 cloves crushed garlic

-       1 medium sized onion, chopped

-       1 medium sized tomato, chopped

-       4 oz. can of tomato sauce

-       2 cups water

-       1 small bayleaf

-       1 sprig oregano

-       1 bell pepper cut into 1 inch squares

-       4 medium sized potatoes cut into 2 inch pieces

-       1/2 cup frozen peas

-       3.5 oz pimento cut into 1 inch squares

Directions

-       Dust chicken and pork pieces in flour, salt and pepper.

-       Brown quickly in hot oil.

-       Saute garlic, onions, tomatoes and tomato sauce in separate pot.

-       Pour 2 cups water and let boil.

-       Add browned chicken, pork, bayleaf, oregano and bell pepper.

-       Simmer for 30 minutes or until tender.

-       Add potatoes and cook until tender.

-       Add salt and pepper according to taste.

-       You may thicken the sauce by adding flour dissolved in water into the pot.

-       Finally, add peas and pimento and cook for another 3 minutes.

-       Serve with rice.

Philippines - Chicken and Pork Adobo

Chicken and Pork Adobo

Ingredients

-       1 cup distilled white vinegar (or cider vinegar)

-       1 cup water

-       2 tablespoons peeled and crushed garlic

-       2 teaspoons salt

-       2 pieces of bay leaves

-       half teaspoon freshly ground black pepper

-       1 pound chicken, cut into serving pieces, Chinese style

-       2 pounds pork butt, cut into cubes

-       soy sauce

-       oil

                         

Directions

-       Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole.

-       Bring to a boil.

-       Add the meat, cover and bring to a boil.

-       Simmer and cook for about 30 minutes.

-       Sprinkle liberally with soy sauce and cook for an additional 10 minutes.

-       Remove meat and reduce sauce.

-       Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.

-       Drain oil from the casserole, and return the reduced sauce back with the meat.

-       Serve with rice.