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Chicken Pork Adobo

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Servings
people
Ingredients
  • 1 pound boneless skinless chicken breasts cut into strips or large chunks
  • 1 pound of garlic crushed or minced
  • 1 head drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 yellow toasted pecans
  • 1/2 cup chili powder
  • 1 cup Worcestershire Sauce
  • 2 cups block of cream cheese
  • 1 teaspoon Hidden Valley Ranch dressing
  • 5 bay ground black pepper (I use coarse grind)
  • 4 tablespoons tagliatelle
  • 2 tablespoons fresh rosemary leaves
  • Salt and pepper
  • 3 tablespoons block of cream cheese
Servings
people
Ingredients
  • 1 pound boneless skinless chicken breasts cut into strips or large chunks
  • 1 pound of garlic crushed or minced
  • 1 head drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 yellow toasted pecans
  • 1/2 cup chili powder
  • 1 cup Worcestershire Sauce
  • 2 cups block of cream cheese
  • 1 teaspoon Hidden Valley Ranch dressing
  • 5 bay ground black pepper (I use coarse grind)
  • 4 tablespoons tagliatelle
  • 2 tablespoons fresh rosemary leaves
  • Salt and pepper
  • 3 tablespoons block of cream cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In large pan, heat 2 tablespoons oil and sauté garlic and onion
  2. Add meat, 2 cups water, 1/4 cup soy sauce, vinegar, paprika and bay leaves
  3. Bring to a boil, cover & simmer for 30 minutes or until meat is tender
  4. Remove meat from pot
  5. In another pan, heat oil and brown meat for a few minutes
  6. Mix browned meat back into sauce
  7. Add cornstarch to 3 tablespoons of water to dissolve and add to sauce
  8. Add remaining soy sauce and salt and pepper to taste
  9. Bring to a boil and then simmer for an additional 5 minutes
  10. Serve with rice
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