Try this Pork and Chicken Adobo recipe, or contribute your own.
Suggest a better descriptionSeason pork and chicken with salt and pepper in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or over night.
Bring meat and marinating liquid to a boil in a cast iron casserole or dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
Strain the liquid from meat and set aside; discard bay leaves. Heat 1 tbsp oil in large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.
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Serving Size: 1 Serving (1855g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1145 | ||
Calories from Fat: 328 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 272.2mg | 84 % | |
Sodium 1352.9mg | 47 % | |
Potassium 7754.5mg | 204 % | |
Total Carbohydrate 63.1g | 19 % | |
Dietary Fiber 16.9g | 67 % | |
Sugars, other 46.2g | ||
Protein 148.4g | 212 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1145
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