Best 3 Pork And Chicken Adobo Recipes

**Pork and Chicken Adobo: A Filipino Classic**

Adobo, a beloved Filipino dish, is a savory stew that combines tangy, salty, and slightly sweet flavors. It typically features pork or chicken, or both, braised in a mixture of vinegar, soy sauce, garlic, and black peppercorns. The result is a tender and flavorful dish that is a staple of Filipino cuisine.

This article provides two variations of adobo: one with pork and one with chicken. Both recipes are easy to follow and use readily available ingredients. The pork adobo recipe includes tender pork shoulder that is marinated in a flavorful mixture of soy sauce, vinegar, garlic, and bay leaves. The chicken adobo recipe, on the other hand, uses boneless, skinless chicken thighs that are simmered in a similar marinade.

To elevate the flavors of the adobo, both recipes incorporate additional ingredients to create unique variations. In the pork adobo recipe, pineapple chunks are added for a touch of sweetness and acidity. Meanwhile, the chicken adobo recipe includes green bell peppers and carrots for a colorful and flavorful twist.

Whether you prefer pork or chicken, these adobo recipes offer a delicious and authentic taste of Filipino cuisine. Both dishes are perfect for everyday meals or special occasions and are sure to be enjoyed by family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

PORK AND CHICKEN ADOBO

Pork and Chicken Adobo image

This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

Provided by maxinne

Categories World Cuisine Recipes Asian Filipino

Time 3h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces
1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2 teaspoons salt, or amount to taste
½ tablespoon black peppercorns, coarsely ground
2 tablespoons crushed garlic
2 bay leaves, torn
1 cup white vinegar
¼ cup soy sauce
1 tablespoon vegetable oil
2 cloves garlic, smashed

Steps:

Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g

ROSIE'S CHICKEN AND PORK ADOBO

Rosie's Chicken and Pork Adobo image

A great friend and excellent cook gave me this Authentic recipe. I also use low sodium soy sauce, the original recipe does not though.

Provided by Elaniemay

Categories Pork

Time 1h5m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil
1 large onion, sliced and divided
1 medium tomatoes, Chopped
2 -3 garlic cloves, minced
2 bay leaves
1 teaspoon peppercorn
1 lb pork, cut into cubes ((or more)
2 tablespoons white vinegar
1/2 cup soy sauce (low sodium is best)
1 teaspoon ground pepper
1 lb boneless chicken thighs ((or more)

Steps:

Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft.
Add Pork.
Pour vinegar and soy sauce over the top and bring to a boil then simmer about 30 minute covered.
Add Chicken and layer remaining onions on top.
Simmer until chicken is done.

Nutrition Facts : Calories 406, Fat 23.6, SaturatedFat 6.6, Cholesterol 128.5, Sodium 1447.5, Carbohydrate 8.8, Fiber 2.4, Sugar 2.1, Protein 38.8

CHICKEN AND PORK BELLY ADOBO

CHICKEN AND PORK BELLY ADOBO image

Categories Chicken Pork Fry Marinate Dinner

Yield 2

Number Of Ingredients 13

Ingredients

1 chicken leg, 2 chicken thighs
1 slab of pork belly cut into 1 inch cubes
1/3 cup soy sauce
1/3 cup vinegar - I used rice vinegar
1/3 cup water
5 garlic cloves, smashed
2 bay leaves
1 tablespoon black peppercorns
1 teaspoon ground fresh ginger
2 teaspoons brown sugar
2 tablespoons vegetable oil
Salt & fresh ground pepper to taste
Oil for frying

Steps:

ut all ingredients with the exception of the oil and ground salt and pepper into a non-reactive bowl and marinate the chicken for a minimum of 30 minutes, up to 2 hours. Pull the chicken out of the marinade and pat dry. Remove the peppercorns, garlic and bay leaves and put back into the marinade and set aside. In a pan deep enough to braise the chicken, heat 2 tablespoons of oil. When hot, add the chicken and the pork pieces and brown, taking care to let the chicken caramelize before turning so that the skin stays attached to the chicken pieces and doesn't get lost on the bottom of the pan. When brown, add the marinade. Bring to a boil, lower temperature to a light boil and cook for 45 minutes, stirring and turning the chicken pieces 3 times. Continue cooking until the color becomes a beautiful, caramel color. When done, remove the chicken to a plate with paper towels and pat dry, removing the peppercorns and bay leaves completely this time. In the meantime, heat a skillet with cooking oil to a depth of 1 - 2 inches. You're not going to deep fry the chicken, but want enough oil to cover the pieces 1/2 way. Fry until the color becomes more intense and the skin crisps up. Be very careful the chicken is going to be wet and there will be hidden pockets of marinade that will pop and spit when you slide the chicken into the hot oil and for a couple of minutes after. It will spit very far and yes, it hurts if it makes it to your skin. I included the garlic cloves in this step, which gave them a good chewy texture in the finished dish. The garlic has cooked long enough to become incredibly sweet, but if you'd rather not bite into a clove of garlic, they'll be tender enough to combine into the dish with a fork. This will take just a couple of minutes. When the skin is crispy, remove the chicken to a plate and set aside. Pour the marinade into the pan and cook for about 5 minutes to reheat and reduce just a bit. Pour over chicken and serve!

Tips:

Use a variety of cuts of pork and chicken. This will give your adobo a more complex flavor. Some good choices include pork shoulder, pork loin, chicken thighs, and chicken breasts.
Marinate the pork and chicken for at least 30 minutes, or up to overnight. This will help the flavors to penetrate the meat and make it more tender.
Use a good quality soy sauce. This is one of the key ingredients in adobo, so it's important to use a good one. Look for a soy sauce that is dark and flavorful.
Don't be afraid to add some heat. Adobo is traditionally a spicy dish, so feel free to add some chili peppers or red pepper flakes to taste.
Serve adobo with rice or noodles. This is the traditional way to serve adobo, and it's a delicious and satisfying meal.

Conclusion:

Pork and chicken adobo is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover pork and chicken, and it's also a great dish to serve to a crowd. With its bold flavors and tender meat, adobo is sure to be a hit with everyone who tries it.