Chicken and Pork Adobo

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!

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.

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!

    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.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.

      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.

      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.


        • 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.

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