Chicken or Pork Adobo
- 3 pounds chicken thighs OR pork butt, cut into 1 1/2-inch pieces
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 3 cloves garlic; crushed
- 1/4 teaspoon salt
- 1/4 teaspoon peppercorns, crushed
- 1 bay leaf
Chicken or Pork Adobo
Featured in the Honolulu Star-Bulletin on October 8, 2008.
Ingredients:
Directions:
- In a large, non-reactive saucepot, combine all ingredients.
- Cover and let stand for 1 to 3 hours in the refrigerator.
- Bring to a boil; lower heat and simmer for 30 minutes for chicken, 45 minutes for pork.
- Uncover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned.
Using a thermal cooker:
- Place all ingredients into the inner thermal pot; cover and let stand for 1 to 3 hours in the refrigerator.
- Bring to a boil, making sure the ingredients reach 203°F.
- Place the inner thermal pot into the insulated outer thermal pot; seal and let sit for 30 minutes for chicken, 45 minutes for pork.
- Remove inner pot from the thermal pot, uncover and simmer on cooktop for 15 minutes or until liquid evaporates and chicken or pork is lightly browned.
Makes 6 servings.
Approximate Nutrient Analysis per serving using chicken thighs:
390 calories, 27 g fat, 8 g saturated fat, 150 mg cholesterol, 900 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 32 g protein
Approximate Nutrient Analysis per serving using pork:
320 calories, 12 g fat, 4 g saturated fat, 150 mg cholesterol, 900 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 50 g protein
