Chicken Adobo


  • 1 lb lean pork
  • Kosher salt and Black pepper to taste
  • 4 tomatoes, peeled, seeded and chopped
  • 4 cloves garlic, crushed
  • 1/4 cup cider vinegar
  • 1/2 cup stuffed green olives
  • 6-8 bay leaves
  • 2 cups water


  • Cut the chicken into serving  pieces and the pork into 1 x 2 inch strips.
  • Prepare the marinade by combining the remaining ingredients in a casserole dish and stir until well blended.
  • Add the chicken  and pork and marinade for 1 hour.
  • Place the casserole in a preheated 350 degree oven.
  • Baste and stir occasionally  until all the liquid is absorbed, about 1 and 1/2 hours.
  • Serve  with rice.

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