Chicken and Pork Adobo (2023)

Home Meat and Poultry



1 hr 10 mins


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By: Lalaine ManaloPosted: 07/24/2021Updated: 07/24/2021

This post may contain affiliate links. Please read my disclosure policy.

Looking for the ultimate Filipino comfort food? Chicken and Pork Adobo combines two classics into one delectable dish. Braised low and slow in vinegar, soy sauce, and spices, it’s bursting with savory, garlicky flavors that are sure to hit the spot!

Chicken and Pork Adobo (1)

Table Of Contents

  • 1 Why you’ll love adobong manok at baboy adobo
  • 2 Cut of meat to use
  • 3 Cooking tips
  • 4 Serving suggestions
  • 5 How to store
  • 6 More adobo recipes
  • 7 Chicken and Pork Adobo

Two of the most popular meat used in adobo are chicken and pork, and our recipe here is the best of both worlds. It combines serving cuts of baboy and manok into one mouthwatering dish that’s sure to satisfy everyone’s cravings.

Chicken and Pork Adobo (2)

It’s the quintessential Filipino comfort food, and for good reasons.

Why you’ll love adobong manok at baboy adobo

  • No complicated ingredients; uses simple pantry staples you probably already have on hand
  • Easy prep; the meat can be bought already cut up from the butcher shop
  • Less clean-up; it cooks in one pan
  • Rich flavors! Fork-tender pork, fall-off-the bone chicken, and a thick, hearty sauce over piping-hot steamed rice is heaven on a plate!
Chicken and Pork Adobo (3)

Cut of meat to use

  • Chicken– while you can use boneless breast or thigh meat, bone-in delivers the best taste. You can use a combination of bone-in legs, thighs, wings, or whole chicken cut-up into serving parts.
  • Pork– I used pork shoulder but belly and spare ribs are also good options. You can also use pork ham, loin, or center cut chops if you prefer a leaner cut.
Chicken and Pork Adobo (4)

This CPA (Chicken Pork Adobo) recipe is not much different from other versions made solely of chicken or pork, other than brown the pork, which requires longer cook time, a bit before adding the chicken to prevent the latter from falling apart while the former sufficiently tenderizes.

If you have time, you can marinate the meat with soy sauce and aromatics for about 30 minutes to boost flavor. Drain well to ensure proper browning and reserve the marinade.

Chicken and Pork Adobo (5)

Cooking tips

  • For even cooking, cut the meat in uniform size.
  • Allow the vinegar to boil uncovered and without stirring to cook off the strong acid taste.
  • If you prefer a sweeter taste, stir in a teaspoon or two of brown sugar.
  • Potatoes and hard-boiled eggs are a delicious way to extend servings. Pan-fry the cut potatoes first before adding them to the stew to keep from falling apart.
Chicken and Pork Adobo (6)

Serving suggestions

  • Enjoy chicken and pork adobo as a main dish with steamed rice on the side. Some like to serve Dole bananas alongside the hearty meal to add a fresh note of flavor.
  • It’s also common to serve the dish with garlic fried rice and sunny-side-up eggs as part of adobosilog breakfasts.

How to store

  • Adobo is a great make-ahead meal as it keeps well for days. To store, allow to completely cool and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
  • Reheat in a saucepan to an internal temperature of 165 F or warm in the microwave at 2 to 3-minute intervals until heated through.

Chicken and Pork Adobo (7)

More adobo recipes

Adobong Puti is made of pork belly stewed in vinegar, salt, and spices. This white version of adobo is hearty, full of flavor, and pairs well with steamed rice.

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Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Chicken and Pork Adobo (8)

4.08 from 27 votes

Chicken and Pork Adobo

Chicken Pork Adobo (CPA) is the ultimate comfort food! This Filipino stew is easy to make and bursting with savory, garlicky flavors that's perfect with steamed rice!

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6 servings


  • 1 tablespoon canola oil
  • 1 onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 1 1/2 pounds pork shoulder or belly, cut into 2-inch cubes
  • 1 1/2 pounds chicken, cut into serving parts
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 cup water
  • 2 bay leaves
  • salt and pepper to taste


  • In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.

  • Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.

  • Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.

  • Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.

  • Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.

  • Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.

  • Season with salt and pepper to taste. Serve hot.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

(Video) Chicken Pork Adobo

About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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Reader Interactions

Leave a Comment

  1. Cen Pad says

    Chicken and Pork Adobo (11)
    Taste is good.Thank you for sharing Lalaine


  2. Violeta Dasilva says

    Chicken and pork adobo are 👍 my kids my grandkids they loved it.


  3. Karenina Lachica says

    Chicken and Pork Adobo (12)
    My favorite cooking is chicken & pork adobo from my mom who taught me how to cook when I was teenager days…the only thing from your ingredients I don’t put water but nice to know.

    My family, friends and co-workers they like my potluck chicken & pork adobo.

    Thank for sharing Lalaine Manalo and you have 5 stars!!!👏👌☺️

    ~Karen Lachica~
    Cypress CA, Orange County


  4. Linda Larson says

    Very interesting. You are talented and very good in explaining
    Thanks a lot.
    Linda Larson of Texas.
    You have 5 stars.


    • Lalaine Manalo says

      THank you for the 5 stars!


  5. Rudora Casimiro says

    Chicken and Pork Adobo (13)
    big HELP for a firstTimer like me😊..
    nagustohan ng FAMILY ko .. lalo na sa anak q na 1yr.&8mos Old..


    • Lalaine Manalo says

      (Video) Classic Chicken Pork Adobo, SIMPOL!

      I’m glad nakatulong ang recipe 🙂


  6. Anne says

    Chicken and Pork Adobo (14)
    First time kong magluto ng adobo for my family, buti nalang they loved it. I added a little sugar kasi it was too vinegary for my taste. I’ll try again next time hanggang sa ma-perfect ko. Thank you for your recipe, Miss Lalaine!


    • Lalaine Manalo says

      Thanks for the 5-stars! I’m glad you were able to make the recipe work for you. I prefer a bit of sweetness in my adobo, too 🙂


  7. Tammie Hataway says

    While in the Philippines I was taught to make the adobo by my housegirl. She added potatoes which soaked up alot of the juices and made the dish Masarap d


    • Lalaine Manalo says

      Yes, potatoes or hard-boiled is a good way to extend the dish. 🙂


  8. Joselito says

    good tasting recipes… it


  9. Maria Bethem says

    Chicken and Pork Adobo (15)
    Always looking and trying adobo recipes , this one is a totally awesome version of adobo . Thank you for sharing and this will be a go to version from now on .. Maraming Salamat


    • Lalaine Manalo says


      Thanks for the 5-stars! Glad you enjoyed it!


  10. Maria says

    Thank for this recipe. I followed this recipe and for the first time, my adobo is a hit! Love the outcome! My husband loves it so much In short, giba ang rice cooker! I am not a very good cook but with this easy yo follow recipe, I was able to cook a great tasting adobo!


    • Lalaine Manalo says

      Masarap talaga ang adobo, mapapaunli ka talaga 🙂


  11. Nanci says

    I cooked this recipe and my family liked it,I followed the direction with a little modification. I use 3/4 cup of vinegar and followed your instruction by the minute but when I taste it a little sour so I added a tsp of sugar let it boil and added a tbsp of dark soy sauce (they want it darker) let it boil and salt and pepper to taste and delicious, thank you very much, I know now what to do cooking with vinegar,THANK YOU AGAIN!!!’ Nanci


    • Lalaine Manalo says

      You’re welcome 🙂


  12. isabela says

    napaka asim ng 1 cup of vinegar. cant take it. ginawa ko tinapom po namin ulit ang sabaw at nilagyan ulit ng toyo. something is wrong mali po ang 1cup of vinigar


    • Lalaine Manalo says

      Hello, Isabela,

      I am sorry to hear the recipe didn’t work well for you. May I ask if the ingredients were properly measured? One cup is only 8 ounces and that’s not a lot considering we are using 3 pounds of meat (chicken and pork). Also, it is important that the vinegar is allowed to boil uncovered and without stirring for a few minutes to allow the strong acid taste to cook off. Did you use Filipino vinegar or distilled? White distilled vinegar tends to very strong in taste.


Older Comments

(Video) Goma At Home: Goma’s Version Of Pork And Chicken Adobo


Is adobo Filipino or Spanish? ›

Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning" / English: /əˈdoʊboʊ/ Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, ...

Is adobo Filipino or Puerto Rican? ›

It turns out that adobo is a dish that originated in the Philippines and is sort of the unofficial national dish.

What is pork adobo made of? ›

It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added. Adobo is a popular dish in the Philippines, along with Sinigang. Adobo, in general, can be cooked using different kinds of protein.

What seasoning do you put on adobo? ›

What are common uses for adobo seasoning? The best way to use adobo seasoning is as a dry rub for roasted or grilled meats, but it also works well in stews and other braised dishes. You can use it for cooking any kind of protein, including seafood and poultry, as well as chicken, pork, and beef.

What are the 2 main sauces used in adobo cooking? ›

There are two different kinds of Adobo Sauce; one is Mexican and the other is Filipino. Both versions have a common base of something acidic such as vinegar, garlic and peppercorns. Mexicans go on to add chiles (often ancho chiles) and herbs; the Filipino version goes on to add soy sauce.

What's the national dish of Philippines? ›

The national dish of the Philippines is adobo. Its name comes from the Spanish word “adobar,” meaning “marinade,” “sauce” or “seasoning.” And while some of adobo's origins are hard to trace, other things are known.

What is the English name of adobo? ›

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos.

Is Filipino adobo the same as Mexican? ›

No. Filipino chicken adobo and Mexican adobo are two completely different dishes. Filipino adobo has a thinner sauce that is savory and a bit sweet made with vinegar and soy sauce. Mexican adobo is a thicker sauce made with dried chiles and spices.

What is the difference between Mexican and Filipino adobo? ›

The main differences between Mexican and Filipino adobo are the spices used in the marinades that were native to each. The Filipinos used black peppercorns, bay leaves and soy sauce while the Latin adobo versions used paprika, oregano, tomatoes and chiles. Both heavy on the vinegar and garlic.

What makes adobo so special? ›

Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity.

Why is adobo so yummy? ›

Characterized by its delicious salty-sour taste and fragrance from the laurel leaves, it's definitely one of the best dishes to represent our local food. Because of its popularity, it has spawned various adobong baboy recipes and adobong manok recipes all around the country, each having its own unique twist.

What does pork adobo taste like? ›

What does pork adobo taste like? Pork adobo tastes tangy, savory, and slightly sweet. These flavors are balanced out by ingredients like cane sugar vinegar, soy sauce, dark brown sugar, garlic, peppercorns, and bay leaves. I would say that it tastes similar to Vietnamese thịt kho.

Which vinegar is best for adobo? ›

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

Why do you put vinegar last in adobo? ›

The vinegar softens the meat, allowing it to absorb the flavors of the sauce and be juicier as a result. Brown the meat. This enhances the flavor and adds complexity to the dish.

Why do you add vinegar to adobo? ›

Adobo's flavour profiles are simple but well-balanced:
  • Sour – Vinegar balances spice and enhances sweet notes. ...
  • Salty – Soy sauce, garlic, and chicken balance any bitterness and enhance sweet flavours.
  • Sweet – Adding sugar or oyster sauce to your dish will boost sweetness to complement the soy sauce.

What goes well with adobo? ›

  • A side of rice, quinoa or mashed potatoes is a must! ...
  • A simple citrusy green salad is a perfect side dish with chicken adobo.
  • This shredded raw carrot salad is also a great choice.
  • To garnish, I recommend chopped cilantro or chopped scallions or both.
12 Jan 2019

Why is my adobo sauce bitter? ›

This is because some of the nutrients from the peppers seeps into the water. You can use this steeped water to thin out your adobo sauce if you'd like. Some people consider it to be slightly bitter, however, to use accordingly. If you feel it is too bitter, use fresh water to thin your sauce.

What do Filipinos eat daily? ›

Like their neighboring Southeast Asian countries, Filipinos eat a lot of rice, fruits and vegetables. The Philippine islands, being surrounded by water, have over 2,000 fish species. Thus, fish and several types of seafood are abundant and is a usual part of the everyday meal.

What is the most famous Filipino food in the world? ›

Adobo is often called the national dish of the Philippines and it's certainly the most famous Filipino dish. The flavor is created using vinegar, soy sauce, garlic, bay leaves, and black pepper.

What is the most eaten food in the Philippines? ›

Adobo. The most popular Filipino food and referred to as the unofficial national dish of the Philippines, Adobo is commonly chicken (though pork is a 2nd favourite option) simmered in vinegar, garlic, black peppercorns, soy sauce, and bay leaves.

What is the hardest Filipino dish? ›

Balut. One of the most popular, yet most difficult Filipino food to eat for many travellers is the 'Balut.

What is the most difficult Filipino dish to cook? ›

Top 10 Most Challenging Filipino Food
  • Etag/Itag or Innasin. ...
  • Dinuguan (Pig blood stew) ...
  • Pinikpikan. ...
  • Papaitan. ...
  • Soup #5. ...
  • Buro. ...
  • Tamilok. This dish isn't for the faint of heart. ...
  • Balut. Probably the most horrifying and challenging food the Philippines is known for, the fertilized duck egg is boiled and sold in the streets.
21 Dec 2018

What do Filipinos eat for breakfast? ›

The basis of most Filipino breakfasts is sinangag, or garlic fried rice. Loaded with fragrant bits of crisp fried garlic, sinangag is a simple dish that comprises just a handful of ingredients -- garlic, salt, pepper, oil and rice -- but it requires a lot of technique and precision to ensure it's cooked properly.

Why is Filipino food so good? ›

It offers distinctive aromas, flavors, and colors

You can easily tell apart Filipino food from other cuisines due to its color and the manner it is served too. Its distinctive colors, aroma, and flavors result in a full sensory experience with each bite.

Do Filipinos use adobo? ›

Filipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations – including different proteins like pork and beef.

What is adobo sauce made of? ›

Adobo Sauce is made from chili powder, vinegar, sugar, garlic and herbs. This was originally used to flavor and preserve meats and is fantastic in so many Mexican and Tex Mex dishes. It's mainly known as the sauce poured over chipotle peppers.

Is adobo A Filipino culture? ›

Adobo, or adobo chicken or adobo pork, is a classic Philippine meal. The marinade for adobo is made with pantry staples including white vinegar, soy sauce, garlic, peppercorns, and bay leaves.

Why adobo is the national dish of the Philippines? ›

Yet, adobo remains “national,” partly because its main elements are simple and accessible across regions – vinegar, meat, soy sauce, garlic, and peppercorns – but also versatile enough to be tweaked according to your liking.

What makes adobo a real Filipino dish? ›

Adobo is uniquely Filipino, despite the fact that the word is Spanish and refers to dishes with some surface similarities in Mexico and Spain. But when used to refer to Filipino cuisine, it denotes both a cooking method—basically, a very acidic braise—and the class of dishes produced by that method.

Why sinigang is popular in the Philippines? ›

So why is Sinigang a hit among Filipinos? With its sour soup, sinigang is marked as Filipino comfort food. It rouses the senses because of the sourness and slight spice. Also, ingesting the long peppers can make the body sweat, which helps it to cool especially during a humid day.

How many types of adobo are there? ›

Did you know we have over 100 variations of adobo? Here are some of the different ways that the different parts of the country prepare everyone's favorite Filipino food.

Who invented adobo in the Philippines? ›

When the Spaniards arrived, they saw how the Filipinos used vinegar to marinate their chicken, pork, and fish. The Spanish word 'adobar' refers to a marinade or pickling sauce. In his writings, Pedro de San Buenaventura labeled the Filipino version 'adobo de los naturales' – adobo of the natives. The name stuck.

What is the method of cooking adobo? ›

Adobo is really a kind of cooking method, originating in the Philippines. IT involves simmering meat and even seafood in a mixture of vinegar, soy sauce, and garlic. The result is a tangy, savory dish that changes slightly with whatever protein you decide to cook.

Is Chicken Adobo healthy? ›

Chicken Adobo is a great food to eat while dieting as it contains a large amount of protein with fats and carbs making up a small portion of its calories. This allows for more flexibility in your diet which translates to better results and tremendous health benefits.

Why is garlic important in adobo? ›

Garlic plays a huge role in how to cook adobo in the best way possible. This seasoning's nutty and sometimes even spicy flavor works wonders on many dishes around the world; chicken adobo is no different. While just one clove is enough to add flavor to any dish, add as many as you like to your chicken adobo!

Why is pork adobo healthy? ›

Pork is a high source of magnesium, zinc, potassium, iron, niacin, vitamin B 12 and Thiamin. These nutrients help in the growth of blood cells, repairing muscles, promotes eye and skin health. Soysauce is a source of niacin, which helps in the reduction of fats in the blood.

What adobo is the best? ›

What's the best adobo to buy? The most popular brands are Badia, Goya, and McCormick. These dry adobos, which usually come labeled as adobo completo or complete seasoning, are mostly a blend of salt, black pepper, garlic powder, onion powder, cumin, oregano, and other dry herbs and spices.

Is adobo Mexican or Puerto Rican? ›

Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada—you've likely seen the pork version on the menu at taco shops. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment.

Is Adobo Chicken white or dark meat? ›

While white meat is often favored, it's the dark cuts that actually have more flavor. That's why the thigh meat is the choice for the Filipino favorite, adobo. A tangy mix of vinegar, soy sauce, and aromatics, it does double duty as the marinade and sauce.

Is adobo supposed to taste like vinegar? ›

WHAT IS ADOBO? Adobo is a famous Filipino recipe that is braised meat with soy sauce, vinegar, bay leaves, lots of garlic, and onion. You cook and soften the meat and you add your remaining ingredients to make it slightly sour which is the trademark taste of adobo… A HINT OF SOURNESS.

Is adobo the same as MSG? ›

One great Seasoning That doesn't Contain MSG is Adobo All Purpose Seasoning. Goya Adobo - the perfect blend of garlic, oregano and seasonings - is all you need to make beef, chicken and fish taste great.

What are the 5 steps in cooking? ›

The aim is to make the 5 steps of cooking – preserving, preparing, cooking, dishing up and washing up – straightforward and consequential. To offer the tools of the trade of the greatest chefs to home cooks.

Which of the following steps you must first do in cooking adobo? ›

How to cook Chicken adobo- step by step
  • Marinate the chicken for better taste. You can use any part of the chicken to prepare chicken adobo, but my preferred part is the chicken thigh or leg, bone-in, and skin-on. ...
  • Pan-fried the chicken and saute the aromatic. ...
  • Braise the chicken.
28 May 2020

What is the cooking method of Adobong Manok? ›

To cook adobong manok, start by cooking garlic and onion in oil over medium heat until it's golden brown. Next, add chicken, soy sauce, vinegar, pepper, salt, sugar, water and bay leaves and stir it all together. Bring the dish to a boil, then lower the heat and let it simmer for 30 minutes.

What are the three basic cooking methods? ›

The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.

How do beginners learn to cook? ›

10 Tips to Teach Yourself to Cook
  1. Get Into a Routine. Like anything, learning to cook well requires practice. ...
  2. Start With the Basics. ...
  3. Keep It Simple. ...
  4. Grow Your Spice Collection. ...
  5. Invest in a Set of Pans. ...
  6. Make Sure Your Knives Are Sharp. ...
  7. Plan Ahead. ...
  8. Cook in Bulk.

What is adobo called in English? ›

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat.

What makes adobo delicious? ›

Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity.

Why is my chicken adobo bitter? ›

But one tip that's unique to adobo is the admonition that under no circumstances should I stir it with a metal spoon before it has come to its first boil. I was told that the acid in the vinegar reacts with the metal and gives the adobo a bitter aftertaste.

What are the steps in the cooking process? ›

Here's what it looks like:
  1. Step 1: Read & Plan. Read the recipe. ...
  2. Step 2: First Stage of Prep. Pull out the first ingredients you will need. ...
  3. Step 3: Start Cooking. Heat up the oil, start the water boiling, get that first stage of cooking going.
  4. Step 4: Prep Some More. ...
  5. Step 5: Cook Some More.
  6. (Step 6: Continue as Needed.)
10 Sept 2015

Can I put oyster sauce in adobo? ›

Adobo Ingredients

While these are the standard, other ingredients such as sugar, liver spread, boiled eggs, and potatoes are sometimes added for variety. In this pork belly adobo version, a dollop or two of oyster sauce is stirred into the sauce for another layer of flavor.


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