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 will surely hit the spot!
Two of the most popular meats in adobo are chicken and pork; our recipe here is the best of both worlds. It combines serving cuts of baboy and manok into one mouthwatering dish that will satisfy everyone’s cravings.
It’s the quintessential Filipino comfort food, and for good reason.
Why you’ll love adobong manok at baboy adobo
- No complicated ingredients. it 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- pork shoulder, belly, or spare ribs are good options. You can also use pork ham, loin, or center-cut chops if you prefer a leaner cut.
Sauce ingredients
Classic adobo sauce is a delicious medley of salty and savory flavors with a hint of tang. It’s made of vinegar, which also acts as a preservative, soy sauce for umami flavor, and aromatics and seasonings such as garlic, onions, bay leaves, salt, and pepper to enhance flavor. Adjust the amount of water depending on how long the meat takes to cook and how saucy you like the dish.
Cooking chicken and pork adobo
This CPA (Chicken Pork Adobo) recipe is not much different from chicken adobo or pork adobo, other than browning the pork, which requires a longer cooking 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.
- Saute onions and garlic in a pan until aromatic. Add pork and cook until lightly browned and about half done.
- Add chicken and cook until lightly browned and juices run clear.
- Add vinegar and boil uncovered without stirring for about 2 to 3 minutes.
- Add soy sauce, water, and bay leaves. Continue to boil, skimming scum that floats on top.
- Lower heat, cover, and simmer until meat is tender and sauce is reduced.
- Adjust taste with salt and pepper as needed.
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 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.