Lamb And Chicken Adobo

Ingredients

• Servings: 4
• 1 1/4 pounds boneless lamb loin roast, cut into 2-inch pieces
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 3 tablespoons salt
• 1 tablespoon black peppercorns, coarsely ground
• 2 tablespoons crushed garlic
• 2 bay leaves, torn
• 1 cup white vinegar
• 1/4 cup soy sauce (optional)
• 1 tablespoon vegetable oil
• 2 cloves garlic, smashed

Recipe

Cook Time: 2 hrs

Ready Time: 10 hrs


• season lamb and chicken with salt and pepper and place in a stock pot. rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). cover, and marinate in the refrigerator for 8 hours, or overnight.
• bring meat and marinating liquid to a boil. reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. if necessary, add a small amount of water to prevent drying out.
• strain liquid from meat. return to the stock pot and bring to a simmer. in a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. add meats to cooking liquid, and continue simmering until slightly thickened. serve hot.