Chicken and Pork Adobo

  • Yield 6 servings

A rich, marinated stew of chicken and pork.


1 1/2 pounds chicken pieces
1 1/2 pounds pork loin, cut into large chunks
12 to 14 -- garlic cloves
1/2 cup soy sauce
3/4 cup white vinegar
1 tablespoon peppercorns
2 -- bay leaves
1 tablespoon vegetable oil


  1.  Place the chicken and pork in a medium saucepan with garlic, soy sauce, vinegar and peppercorns.  Marinate for 2 hours.  Remove the chicken from the saucepan.  Add the bay leaves to the saucepan.  Cook the pork in the marinade over low heat for 30 minutes or until the chicken and pork are cooked through.  Remove the garlic to hot vegetable oil in a skillet.  Saute until brown.  Add the pork and chicken.  Saute until brown.  Add the marinade, discarding the bay leaves.  Simmer for 10 minutes.  Serve with hot steamed white rice.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings on the Dock of the Bay (the Assistance League of Houston, Texas, 1999). 




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