Fusion Adobo, Chicken and Pork

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!

 

 

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Spanish Adobo, Pork and Chicken
You can substitute beef or lamb for the pork in the Adobo Pork recipe with awesome results!
Spanish Adobo, Pork and Chicken
Servings
people
Ingredients
Adobo Pork
  • lbs Pork Butt, cubed into 2 inch chunks
  • tbsp Spanish paprika (sweet or spicy)
  • 1 tsp Dried oregano
  • 3 Large garlic cloves minced
  • 5 tbsp Extra virgin olive oil divided
  • 5 tbsp Red Wine vinegar
  • 3 tbsp Water
Adobo for Chicken
  • lbs Boneless, skinless chicken thighs cut in large pieces for kabob, or leave whole
  • 12 tbsp Fresh basil chopped, or 1 tsp dried basil
  • 3 tbsp Fresh Italian parsley finely chopped
  • 2 tsp Fresh thyme or 1 tsp dried
  • 1 Fresh hot pepper, minced (I use serrano) or 1 tablespoon red pepper flakes
  • 5 Cloves garlic finely chopped
  • 1 tsp Dried oregano
  • ½ tsp Saffron threads
  • 1 tbsp Spicy or Smoked Spanish paprika
  • 2 tbsp Sweet Spanish paprika
  • ¼ cup Dry white wine or dry sherry
  • ¼ cup Extra virgin olive oil
  • 1 ½ tsp Kosher salt
Servings
people
Ingredients
Adobo Pork
  • lbs Pork Butt, cubed into 2 inch chunks
  • tbsp Spanish paprika (sweet or spicy)
  • 1 tsp Dried oregano
  • 3 Large garlic cloves minced
  • 5 tbsp Extra virgin olive oil divided
  • 5 tbsp Red Wine vinegar
  • 3 tbsp Water
Adobo for Chicken
  • lbs Boneless, skinless chicken thighs cut in large pieces for kabob, or leave whole
  • 12 tbsp Fresh basil chopped, or 1 tsp dried basil
  • 3 tbsp Fresh Italian parsley finely chopped
  • 2 tsp Fresh thyme or 1 tsp dried
  • 1 Fresh hot pepper, minced (I use serrano) or 1 tablespoon red pepper flakes
  • 5 Cloves garlic finely chopped
  • 1 tsp Dried oregano
  • ½ tsp Saffron threads
  • 1 tbsp Spicy or Smoked Spanish paprika
  • 2 tbsp Sweet Spanish paprika
  • ¼ cup Dry white wine or dry sherry
  • ¼ cup Extra virgin olive oil
  • 1 ½ tsp Kosher salt
Spanish Adobo, Pork and Chicken
Instructions
Pork Adobo
  1. 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.
  2. 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.
Chicken Adobo
  1. 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.
Recipe Notes

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.

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