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Chicken and Pork Adobo

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.

Cooking Light MARCH 2005

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

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.

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
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Chicken and Pork Adobo recipe

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