Chicken and Pork Adobo

Prepare for a pork and poultry party with my tender Chicken and Pork Adobo.

Table of Contents

Toggle

Everyone’s feeling a little rushed nowadays. In this fast-paced, hi-tech world, I often get frazzled on busy weekdays to whip up something quick and nutritious for dinner. Although I’ve developed a lot of kitchen hacks over the years to make fab and fresh “fast food,” I’ve also learned there are some things you just can’t rush.

Sometimes you just have to give your food extra time to soak up rich flavors and tenderize at a natural pace. I know this “low and slow” method can be inconvenient, but with some proper planning (and a good dose of patience!), it will reward you with a five-star dinner.

One example of a recipe that you can’t rush is the Filipino favorite, chicken and pork adobo. I mean, the verb “adobar” literally means “to marinate,” so you’ve got to let these meats meld with your sauce if you want that unbelievable melt-in-your-mouth texture.

Believe me, I know how hard it is to be patient, but think of the sweet payoff. Plus, if you’ve got everything prepped, chicken and pork adobo can be a super-simple “set it and forget it” dinner you can fit into a hectic workweek.

Is Chicken and Pork Adobo Healthy?

Chicken and pork adobo isn’t exactly a “superfood” meal. OK, this recipe tastes “super” delicious, but it’s not jam-packed with vitamins and minerals like some other recipes. Sure, you’re going to get a lot of protein from the chicken and pork, but I know some of you might not like the extra fat from these meats. Plus, the high sodium from the soy sauce will send people on a low-salt diet running for the hills.

If you want a healthier chicken and pork adobo, there are simple ways to switch up this recipe. For instance, you could opt for lean cuts of skinless, boneless chicken and pork tenderloin to instantly reduce the fat content. It’s also easy to find low-sodium soy sauces that have all the flavor of the original with half the salt. Last, add more veggies like bell peppers or carrots for extra vitamins, minerals, and fiber in your awesome adobo.

Can you use other meats in chicken and pork adobo?

For authentic chicken and pork adobo, there’s obviously no way to swap out chicken and pork. However, that doesn’t mean you can’t get creative with adobo variations if these meats don’t “meet” your preferences.

In fact, there are many renditions of adobo in the Philippines that focus on using seafood as the base, especially mussels and shrimp. Although it’s not as common, you could also use beef cuts like flank steak if you want an extra-savory meal.

And don’t think adobo is just for meat eaters. Vegans and vegetarians often use “meaty” ingredients like portobello mushrooms, shredded jackfruit, or extra-firm tofu to experience the flavors of an adobo marinade without going off their diets. You could also read through my ultimate guide to protein-rich tempeh for another great non-meat adobo alternative.

INGREDIENTS

1 lb. boneless pork shoulder, cut into 2-inch cubes
1 lb. chicken thighs, bone-in and skin-on
1/2 cup soy sauce
1/2 cup white vinegar
1 cup water
6 cloves garlic, peeled and smashed
1 large onion, sliced
3 bay leaves
1 teaspoon whole black peppercorns
2 tablespoons vegetable oil
Salt to taste

INSTRUCTIONS

Marinate

Combine meats with soy, vinegar, and garlic.

Cook

Sauté onions, add meats, and simmer.

Serve

Season and remove bay leaves.

Devour!

FAQs & Tips

How to Make Ahead and Store?

I know you’ll want to gobble all this chicken and pork adobo on Day 1, but leftovers are sometimes more delicious than a fresh meal. Why? Storing your chicken and pork in the fridge gives it even more time to soak up that tantalizing sauce.
After your chicken and pork adobo cools, put it in an airtight container and store it in the fridge for about three days. If you want to keep this meal longer, you can freeze it for a few months and thaw it the night before you plan to eat it. To reheat chicken and pork adobo, put it in a pot on your stovetop over medium-high heat and wait till it heats through.

How do I know chicken and pork adobo is done?

It usually takes about one hour on the stovetop for chicken and pork adobo to finish cooking, but the best testing method is to use a fork to feel how tender the meat is. If there’s any resistance when moving your fork through the chicken and pork, it’s not ready yet. Flaking chicken and pork with your fork should feel as smooth and simple as scraping butter. You can also use a meat thermometer to tell when the chicken has reached a safe temperature of 165°F and the pork has reached an internal temperature of 145°F.

Can I make chicken and pork adobo in the slow cooker?

Chicken and pork adobo cooks perfectly in a pot, but it’s also a fantastic option if you have a slow cooker on hand. Just keep in mind most slow-cooker versions of this recipe take about 6–8 hours on low heat, so you’ll need to factor in this extra time so it’s all ready by dinner.

Serving Suggestions

Rice is the classic sidekick for sopping up all that rich sauce in chicken and pork adobo. While steamed white rice works great, you could use my tips for making Perfect Brown Rice to add extra fiber to your meal. For those on keto or paleo diets, check out my favorite ways to cook Cauliflower Rice for a low-carb alternative.

Although rice is most commonly served alongside chicken and pork adobo, plenty of other sides work well with this dish. For instance, consider making veggies like my Cumin Roasted Carrots or Instant-Pot Green Beans for an extra pop of color and nutrition. A refreshing salad like my Corn Salad is another creative alternative to complement your hearty chicken and pork adobo.