Wanna try Señora Teresa’s Chicken and Pork Adobo?
About a month ago, I received an email from my cousin inviting us for her annual birthday treat. Knowing her impeccable taste for food, I knew she would serve something really good and maybe out of the ordinary. True enough when that day came, the sweet aroma of the roasted turkey caught us by surprise. And when we had a sampling, it led to more sampling and we ended up feasting on what seemed to be a belated Thanksgiving turkey! She enthused that it was her balae (mother of her son-in-law) who volunteered to cook it the Latino or maybe the Ecuadorian way.
Knowing that Ecuador shares some similarities with the Philippines (e.g., Ecuador and the Philippines being once a colony of Spain), I thought that the turkey dish could probably be replicated easily. Coincidentally, I bumped into Señora two weeks later, thanked her for the delicious turkey dish and asked if she was more than willing to share the turkey recipe; to which she said yes. Interestingly, I discovered that adobo is not strictly Pinoy but can be found in other parts of the world as well. It even turned out that the dish is their version of chicken adobo; except that it makes use of orange juice and not cane or coconut vinegar as its souring ingredient. So in honor of the woman who shared this recipe, my wife and I thought of christening the dish as Señora Teresa’s chicken and pork adobo!
SEŇORA TERESA’S CHICKEN AND PORK ADOBO
1.5 lbs of chicken thighs, washed and cut
1 lb pork for stewing
1 small packet of Goya Sazon Con Azafran* (check their website: http://www.goya.com/english/product_subcategory/Condiments/Sazon-Bouillon)
1 tsp. of Goya Adobo spice
2 tbsp. Kraft Barbecue Chicken Sauce
1 tbsp. oregano, chopped
1 whole garlic, chopped
½ cup sherry wine
1 tsp. mustard (or Dijonaise)
½ cup orange juice (tangerine or clementine juice can be used), squeezed
1. In a mixing bowl, combine Goya Sazon, Goya adobo spice, barbecue chicken sauce, sherry wine, oregano, garlic and mustard. Mix these ingredients until well combined.
2. Rub the mixture on the chicken and pork meat. Leave for about 15-20 minutes.
3. Pour orange juice on the meat until the meat has absorbed the juice.
4. Bake the chicken and pork meat in a preheated oven (270 ‘F) for 1 ½ hours. Make sure that the Pyrex glass serving tray is covered with aluminum foil to prevent the juice from coming out.
5. This dish is best served with steamed rice. Enjoy!
6. One can also choose to bake a whole chicken should he or she so desires. If this is the case, the marinade should be rubbed inside and outside the chicken’s cavity.
7. To replicate Goya Sazon Con Azafran, mix 1 tsp of everything: culantro (not cilantro),coriander, salt, pepper, granulated garlic or garlic powder, and achuete (annatto).