Chicken and Pork Adobo
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FROM: - Bon Appetit - adapted INGREDIENTS
2 cups white vinegar
1/2 cup water
3 tablespoons soy sauce
3 medium cloves garlic
1 bay leaf
Ground black pepper
2 chicken thighs
2 chicken legs
1/2 pound pork, cut into 2-inch cubesPlace pork in marinade in non-aluminum pot. Cook pork approximately 10 to 15 minutes. Add chicken and cook approximately 30 minutes. Transfer meats to a bowl and reduce marinade to about 3/4 cup. Pour over meat. Eat at once or chill. (It is better after a day or two. If necessary, add a bit of water when reheating.)
TO FREEZE - Bag, label, date and freeze.
TO SERVE- Defrost and heat. Serve over rice.
You can increase or decrease the amounts of pork and chicken, depending on your personal taste. You can also use both or just one of the meats. Most Filipino recipes call for browning the chicken before cooking it in the marinade. This is messy and does not make a signifcant difference in the end result.