Lamb (chicken) Adobo

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 yellow onion
• 1 head garlic
• 2 lbs lamb (chops, steaks or sliced stir fry)
• 1 cup vinegar, additional may be needed
• 1 -2 cup water
• 1/4-1/2 cup balsamic vinegar
• 1/4 cup soy sauce
• 1 teaspoon paprika
• 2 tablespoons olive oil, enough for browning
• 2 tablespoons cornstarch
• 2 tablespoons water

Recipe

• 1 finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
• 2 brown the finely diced onion and the garlic in a large pot with a little oil.
• 3 cut the lamb or chicken into 1â€?x1â€? to 1â€?x3â€? pieces. if using bone-in, just cut away some of the larger pieces from the bone.
• 4 add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
• 5 bring it to a low boil at about medium-high.
• 6 add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
• 7 sometime during the 20 minutes, add the balsamic vinegar (to taste). i usually cook it for more than 20 minutes. the extra time doesn’t hurt the meat and actually makes it tenderer (probably because of the vinegar).
• 8 with about ten minutes left, add the soy sauce.
• 9 if you cook it as long as i do (30-40 minutes), you will want to have an extra cup of water and some vinegar () on hand since the mixture will probably reduce too much.
• 10 when the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. i sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
• 11 while the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
• 12 the meat can be remixed with the gravy after browning or served separately. i usually put the meat and gravy together and serve it over the rice. sometimes i serve the chicken and rice separately, dousing both with gravy.