Chicken And Pork Adobo

• 3 1/2 lb. chicken, cut up
• 3 lb. lean boneless pork
• 1/4 c. olive oil
• 4 to 6 minced garlic cloves
• salt to taste
• 2 Tbsp. soy sauce
• 1 tsp. coarse pepper
• 4 or 5 whole black peppercorns (optional)
• 2 bay leaves
• 1/2 c. red wine vinegar (cider okay)
• 1 c. beef or chicken broth
• 1 c. coconut milk (optional)

1. Cut pork into 1-inch cubes.
2. Heat oil in large skillet; add chicken and pork, a small amount at a time, browning on all sides. Repeat until all chicken and pork are browned.
3. Add garlic, soy sauce, coarse ground pepper, peppercorns, bay leaves, vinegar and broth.
4. Cover and cook over low heat 1 hour, stirring frequently, adding more broth if it becomes dry.
5. Add salt to taste.
6. If using coconut milk, add now and simmer 10 minutes longer.
7. Serve with boiled or fried rice.
8. Makes 12 servings.

chicken, lean boneless pork, olive oil, garlic, salt, soy sauce, coarse pepper, black peppercorns, bay leaves, red wine vinegar, beef, coconut milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268178 (may not work)