Chicken and Pork Adobo

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 pep-percorns 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.

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

Calories:

154 (30% from fat)

Fat:

5.2g (sat 1.5g,mono 1.9g,poly 0.9g)

Protein:

23.7g

Carbohydrate:

1.7g

Fiber:

0.3g

Cholesterol:

86mg

Iron:

1.5mg

Sodium:

428mg

Calcium:

17mg