Chicken and Pork Adobo

Cooking Light
This is a popular luau offering and is a national dish of the Philippines. Let your guests know that there are peppercorns in the sauce so they can avoid biting into them. The sauce has a strong vinegar flavor that is balanced by the pepper, soy sauce, and garlic.  Depending on your preference, you can use another cut of pork or even all chicken thighs.
10 servings (serving size: about 1/2 cup)


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Cooking spray
1 (1-pound) pork tenderloin, trimmed and cut into (2-inch) pieces
1/3 cup low-sodium soy sauce
1/4 cup water
1/2 teaspoon black peppercorns
1 1/2 pounds skinless, boneless chicken thighs, cut into (2-inch) pieces
1 (12-ounce) bottle rice vinegar
1 (14-ounce) can fat-free, less-sodium chicken broth
8 garlic cloves, crushed
1 bay leaf


Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork pieces; cook 4 minutes, browning on all sides. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. Discard bay leaf.

Created date

February 2005

Nutritional Information

Calories 154
Caloriesfromfat 30 %
Fat 5.2 g
Satfat 1.5 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 23.7 g
Carbohydrate 1.7 g
Fiber 0.3 g
Cholesterol 86 mg
Iron 1.5 mg
Sodium 428 mg
Calcium 17 mg