Who doesn’t find adobo as their favorite dish at home? All of us, even non-Pinoys love our adobo dish. It’s salty, sour, savory dish in one and the dripping sauce is enough to be ulam in itself.
But still, cooking up a hearty dish on a daily basis is also challenging, as you need to achieve the perfect balance of flavors and the right complementing staple ingredients (be it pork, chicken, fish or vegetables) to make each family meal time a happy, satisfying experience.
Chicken adobo with Jolly whole mushrooms
the star of my adobo, JOLLY whole champignons
But you know what, why not try adding mushrooms in your recipe just like what I did in my chicken which we ate for dinner last night. I used JOLLY whole mushrooms and it was great! The mushrooms indeed helped bring out the flavors and nutritional value in my adobo, and the mushrooms served as delicious extenders, kaya we still have enough for sharing or for left-over dish we can heat up for the next day.
Following the 1 can of JOLLY Mushrooms + ½ kg of pork or chicken ratio, you can have a delicious, nutritionally balanced dish that is a good source of protein, valuable minerals, and antioxidants.
Make your Christmas feast more nutritious and flavorful with JOLLY mushrooms and corn
Because mushrooms deliver a rich, earthy umami taste and meaty texture, they are used to perfectly complement almost any dish, any cuisine.
Try this recipe at home! Just substitute chicken with pork, or tofu if you have tried using it as meat replacement.
JOLLY CHICKEN ADOBO WITH MUSHROOM
Ingredients
1 can (400g) JOLLY Whole Mushrooms, drained
500 grams chicken, tinola cut
2-3 tablespoons Canola oil
1 piece red onion, chopped
1 head garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon peppercorns, whole
2 pcs bay leaf
Cooking procedure
1. Heat oil in a pan. Pan-fry pork for 10-15 minutes or until light brown on all sides. Remove excess oil.
2. Add onion and garlic, sauté until fragrant.
3. Add soy sauce, vinegar and water; let it simmer without the pan cover for 30-45 minutes. Add water if it becomes too dry.
4. Add peppercorns, bay leaf and JOLLY Mushrooms, continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.
Serving size: 160g/serving
Number of servings: 6-7 servings
Jolly Chicken Afritada with mushrooms
JOLLY CHICKEN AFRITADA WITH MUSHROOMS
Ingredients
1 can JOLLY Whole Mushrooms 400g, drained
500 grams chicken, cut to 8-10 pieces
1 tablespoon Canola oil
2-3 pieces bay leaves
4-5 gloves garlic, minced
1 piece onion, chopped
1 cup tomato sauce
1 cup water
1 teaspoon pepper, ground
1 teaspoon fish sauce
2 teaspoons JOLLY Tomato Paste
1 piece green bell pepper, sliced into strips
1 piece carrots, cut into cubes
Cooking procedure
1. Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
2. Add the bay leaves, garlic and onion. Sauté until fragrant.
3. Add tomato sauce, water, pepper, fish sauce, tomato paste, JOLLY Whole Mushrooms, bell pepper and carrots. Stir well.
4. Let it simmer with the pan covered for about 15-20 minutes or until chicken is tender. Add water if sauce becomes too thick.
Serving size: 160-180g/serving
Number of servings: 7-8 servings
JOLLY products are available in all leading supermarket nationwide. For more updates, visit jolly.com.ph or like its official Facebook fanpage or follow via Twitter and Instagram (@jollyeatsph).
