American Pie Adobo

Have you ever tried to make a twist with the adobo recipe?  Adobo is an authentic Filipino dish and one of the mostly recognized Filipino foods. Not to be flawed with Mexican adobo, Adobo dish is uniquely prepared by stewing chicken in vinegar and soy sauce. Well here's a mouth watering recipe that you will surely enjoy. It’s American Pie Adobo!

American Pie Adobo

CRUST (recipe makes one double crust):

1/2 cup cold butter, broken into small pieces

2 1/2 cups white flour

2 tbsp. sugar

1/4 tsp. salt

5 tbsp. cold vegetable shortening

8 tbsp. ice water

Calculate the flour, sugar and salt together.  Mix to combine.

Add the chilled butter pieces and shortening to the basin. Cut them in with a pastry cutter or knife.  Don't over mix them.

Put in the ice water. Mix until the dough holds together.

Turn the dough onto a lightly floured surface, knead it together, and then divide in half. 

Roll out each half into a disk, wrap in saran wrap and chill for at least half an hour.

Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.

Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.

Add filling (see below)

Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  Cut a couple slits in the top.

FILLING

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

Choice of either 1 kilo of pork or 1 kilo of chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup vinegar

2 cups of water

 Teaspoon paprika

 Laurel leaves (bay leaves)

Cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water

In a big sauce pan heat 2 tablespoons of oil then sauté minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 mug of soy sauce, vinegar, paprika and the bay leaves. Get to a boil. Cover and seethe for 30 minutes or when meat is tender.

Take out the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Combine the browned pork and chicken back to the sauce and put in cornstarch dissolved in water to thicken.

Add salt and/or pepper if desired

Bring to a boil then seethe for an additional 5 minutes.

Heat oven to 425 degrees.

Try to keep the chicken adobo size of the slices even.

Pour chicken adobo into pastry-lined pie plate.

Dot it with margarine.

Cover with top crust and seal the edges. Cut slits in the top.

OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.

Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.