ADOBO (aka the easiest, yummiest stew ever)

Friday, February 12, 2010
This is my husbands FAVORITE recipe from the Philipines where he served his mission. I love it too and it's SO easy. You can use any meat, I like to prepare it with chicken or round roast meat.

2-4 lbs beef, chicken, pork or combination, cubed
1-1 1/2 cups apple cider vinegar
1-1 1/2 cups soy sauce (or Braggs Liquid Aminos for gluten free diets)
1-5 cloves fresh garlic, peeled and smashed with side of knife
1 T whole peppercorns
1-2 bay leaves

Brown the outside of the meat, without cooking it through (just to kill surface bacteria) Throw it all into a pot or slow cooker (do not stir) and let it simmer for 1-2 hrs.
Remove the bay leaves and serve over brown rice. Ta-da!

You can add vegetables for the last 20-30 minutes of cook time, or throw lightly steamed veggies into the stew just before serving.
This can also be done with vegetables in place of meat, just reduce the cooking time and periodically check veggies for tender-crisp consistency. Green Beans, Broccoli and carrots are good this way.
You can put the peppercorns in a tea ball and remove before serving, but I like to leave them in for a spicy bite :) I'm sure you could also use ground black pepper towards the end of cooking instead.

I hope you enjoy it!


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