Learn to cook with spices and herbs. Recipes you can make your own!
Fusion Adobo, Chicken and Pork
Posted On March 30, 2020
I called this Fusion Adobo because it is actually a mix of Spanish and Caribbean. Sometimes you just gotta mix it up!
These two recipes share many of the same ingredients, yet yield such different results!
This chicken recipe is pretty light in both flavor and color, but it’s delicious. Either roast or grill the chicken, it’s perfect either way. The pork or beef, if you so choose, is great cut into large cubes and grilled as kabobs or follow the directions below for a stew.
Serve both with rice and a green salad to round out the meal, or potato salad if you are serving it at a barbecue!
Spanish Adobo, Pork and Chicken
You can substitute beef or lamb for the pork in the Adobo Pork recipe with awesome results!
2½lbsBoneless, skinless chicken thighscut in large pieces for kabob, or leave whole
12tbspFresh basilchopped, or 1 tsp dried basil
3tbspFresh Italian parsley finely chopped
2tspFresh thymeor 1 tsp dried
1Fresh hot pepper, minced (I use serrano)or 1 tablespoon red pepper flakes
1tbspSpicy or Smoked Spanish paprika
2tbspSweet Spanish paprika
¼cupDry white wine or dry sherry
¼cupExtra virgin olive oil
1 ½ tspKosher salt
Mix paprika, oregano, and garlic together in a glass bowl or container.
Stir in 3 tbsp oil, vinegar, and water, if using.
Place meat in a container and mix well.
Cover tightly and refrigerate for a minimum of 2 hours but no more than 24 hours, turning meat occasionally.
Heat 2 tbsp oil in a large saute pan over medium heat.
Drain pork cubes, but reserve the marinade. Add the pork to the pan and brown on all sides. Add the marinade and 1 cup water. Bring to a boil, lower heat to simmer, cover, and cook until pork is tender. About 1 hour depending on size of chunks.
Once tender, if there is still a lot of liquid remaining, simmer uncovered until nearly all of the liquid is cooked down. this will concentrate the flavors. Taste and adjust for seasoning. Remove from heat. Great with rice or garlic bread.
Finely chop fresh herbs, hot pepper and garlic.
Mix with the rest of ingredients in a bowl.
(You can just whirl everything in a blender if you prefer).
Thoroughly coat the chicken.
Allow to marinate for 20 minutes to 2 hours. Roast or grill.
You can customize this for any size meat or chicken you want. Whole chicken pieces with skin on are probably your best bet for grilling, as the meat will stay moist. You can marinate a whole chicken and roast it in the oven. Pork, beef or lamb are probably best cut into large cubes for kabobs, smaller, 1" cubes for stew. If making kabobs, use the longer marinade times.