Chicken and Pork Adobo

Yield: 10 servings (serving size: about 1/2 cup)
Source: Cooking Light, March 2005
CL Comments: Depending on your preference, you can use another cut of pork or even all chicken thighs. 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.
Amy's Comments: I was leary when I poured the entire bottle of vinegar in, but my husband and I both LOVED this!! It was definitely tangy but over some brown basmati the tang was cut some and it was just yummy and something different! Also, for a dinner portion, this made like 5 servings for us. Oh and of course, I didn't use the bay leaf. You know how I feel about those! ;)


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


  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.


Healthy Units: 3 per serving or Core
CALORIES 154(30% from fat); FAT 5.2g (sat 1.5g,mono 1.9g,poly 0.9g); PROTEIN 23.7g; CHOLESTEROL 86mg; CALCIUM 17mg; SODIUM 428mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1.7g

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