Chicken and Pork Adobo Recipe

Adobo chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn’t really much different from adobo made solely of chicken or pork but since we are combining two types of meat that has varying cooking times, I like to brown my pork (which requires longer cook time) a bit before I add the chicken to prevent one from falling apart while the other sufficiently tenderizes. Give this dish a try for dinner tonight and let me know what you think.

Chicken and Pork Adobo

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 4 to 6 Servings

Ingredients

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

Instructions

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring regularly, until lightly browned. Add chicken and cook, stirring regularly, until juices run clear.
2. Add vinegar and bring to a boil for about 3 to 5 minutes. Add soy sauce, bay leaves and water. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.