Chicken Pork Adobo
- 500 grams 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
Cooking Instructions:
- 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.
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