Chicken & Pork Adobo + Jicama & Tomato Relish

Late last night, I chanced upon my friend Connie on Google Talk.We chatted a bit, and conversation turned to food. she was craving for some thick and juicy T-bone steak, and egged her on with the recipes I wanted to try. We settled on adobo. Connie, as I promised, here it is: your very own pork and chicken adobo with jalapeno peppers (click on the photo for finer detail). I did not start cooking until 6:30 p.m., and dinner was served at 9:00 p.m. I paired the adobo with a jicama and tomato relish, and of course, some steamed white rice. When preparing adobo, do not ever think of calories or precautions. The soul of the dish lies in the jiggly, fatty bits that cling to the moist, tender meat. Be generous with the garlic, and do not use apple cider vinegar. It gives the dish an unappealing taste. Imagine using margarine and dried parsley with your fresh escargot. You get the idea! If you can find it, go for the traditional Filipino soy sauce (Silver Swan) and vinegars (paombong, cane, or sukang puti), otherwise any store bought soy sauce like Kikkomann is acceptable. If you cannot find the Filipino vinegar brands, use a third of a cup of fresh lime juice. I just think lemon juice is too fragrant diminishes the adobo character. I prefer the dark meat part of the chicken and seldom use breast meat for the adobo. Keep the skin and bones on. The skin will keep the meat moist during the cooking process.

Chicken and Pork Adobo with Jalapeno Peppers

2 lbs chicken leg quarters, halved
1 lb pork,cut into inch-sized cubes
6 cloves garlic sliced thinly
1 pc. medium onion, halved and sliced into 1/2 inch strips
2/3 cups soy sauce
2/3 cups cane or palm vinegar
1 tsp sea salt
1/4tsp ground black pepper
1/2tsp whole black pepper
2 pcs. whole bay leaf
4-6 pcs. jalapeno peppers (or Anaheim peppers, siling haba, or other substitute except bell peppers)
4-6 red chili peppers ( e.g.,Thai chili, siling labuyo)


Combine all the ingredients in a large saucepan, cover with lid and simmer over low-medium heat for 30-45 minutes, or until chicken and pork pieces are thoroughly cooked. Allow the sauce to thicken and reduce. Skim off the fat if you prefer. continue simmering uncovered. Add the jalapeno peppers. Remove the meat from heat when the sauce starts sizzling. Keep covered in a warm oven set at 180 - 200 degrees F until ready to serve. Arrange the meat on a shallow platter. Garnish with the jalapeno peppers, drizzle the sauce over the meat and garnish with fresh red chili peppers and cilantro, Slightly dust with freshly cracked black pepper. Serve over steamed rice.

Jicama and Tomato Relish

Gather and prepare: 2 large jicamas, peeled and cut into 1/2 inch cubes ; 3 medium vine tomatoes, cut into 1/2 inch cubes; 1 medium red onion, halved cut into 1/2 half rings; 4 stalks scallions, chopped into thin diagonal strips; 1/3 cup cilantro leaves, stripped from stalks; 1/12 tsp sea salt; 2 pcs red chili peppers; juice from 1/2 lemon; 1Tbs sesame oil

Directions: Mix all ingredients in a glass or non-reactive bowl and toss. Chill for 20-30 minutes or until ready to serve. Serve in a stemless wine glass to highlight the interesting colors and textures of the relish ingredients. Leftover relish will keep for two days in the fridge. Serving varies.