Chicken and Pork Adobo

recipe
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.

Yield:

10 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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