Adobo with Cream Cheese
300kcal
Ingredients
- 1 lb chicken thighs or pork belly, cut into chunks
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 5 cloves garlic minced
- 1 onion chopped
- 2 bay leaves
- 1/2 tsp black pepper
- 1/4 tsp paprika optional, for a smoky flavor
- 1 tablespoon olive oil or vegetable oil
- 8 oz cream cheese softened
- 1 tsp sugar optional, for balancing acidity
- 1/2 cup water or chicken broth for the sauce
Equipment
- Large bowl (for marinating the meat)
- Skillet or large pan (for searing and simmering the meat)
- Spoon or spatula for stirring
- Measuring spoons and cups
Method
- Marinate the Meat:
- In a large bowl, combine the chicken (or pork) with the soy sauce, vinegar, garlic, bay leaves, black pepper, and paprika. Let the mixture marinate for at least 30 minutes, but for best results, marinate for 2 hours or overnight.
- Sear the Meat:
- Heat the olive oil in a large pan over medium heat. Add the marinated meat and cook until browned on all sides to lock in the flavors and create a rich base.
- Make the Creamy Sauce:
- Once the meat is browned, add the softened cream cheese to the pan. Stir well until the cream cheese melts and combines with the marinade, forming a smooth, creamy sauce. Add the water or chicken broth to adjust the sauce consistency to your preference.
- Simmer the Adobo:
- Reduce the heat and let the adobo simmer for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally and adjust seasoning if needed (add more soy sauce for saltiness or vinegar for more tang).
- Serve:
- Serve the adobo with steamed rice, and enjoy the creamy, flavorful twist on the classic dish.
Notes
- Meat Choice: You can use chicken, pork, or a mix of both. Pork belly will give you a richer, more indulgent result.
- Adjusting Creaminess: For a creamier sauce, you can add more cream cheese, depending on your taste.
- Optional Veggies: Feel free to add potatoes, bell peppers, or other vegetables to make the dish heartier.
- Sweetness: If you prefer a slightly sweeter adobo, stir in a teaspoon of sugar to balance the acidity of the vinegar.
