Chicken and Pork Adobo

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

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Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 30%
  • Fat: 5.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.7g
  • Carbohydrate: 1.7g
  • Fiber: 0.3g
  • Cholesterol: 86mg
  • Iron: 1.5mg
  • Sodium: 428mg
  • Calcium: 17mg

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

  1. 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.
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