Chicken or Pork Adobo

User rating: (1)

Featured in the Honolulu Star-Bulletin on October 8, 2008.

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Ingredients:

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

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. Makes 6 servings.

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.

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

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Didn’t have time to marinate chicken for 1-3 hours. And it still turned out delicious. This recipient is a keeper.

by ANONYMOUS on 9/11/2018