Chicken And Pork Adobo

Tender, tangy, and oh-so-tasty, this Chicken And Pork Adobo is sure to become an instant fave.

My mom hails from the Philippines, and while she loved whipping up American-style dishes like meatloaf or broccoli-cheese casserole, her signature dish that I remember her making the most in my childhood was adobo. Not only was it our entire family’s favorite, but anytime she’d make it, the intoxicating scent of it simmering on the stove would inevitably drift from our home, prompting many a curious neighbor to inquire about what we were having for dinner. After one bite, anyone who tried it, from extended family to coworkers to said neighbors, insisted on getting the recipe, and it was always her number-one requested dish at any gathering. 

Adobo is widely considered to be the national dish of the Philippines. The term adobo actually refers to a cooking technique in which meat (usually chicken and/or pork) is marinated and simmered in a mixture of vinegar, soy sauce, black peppercorns, bay leaves, and garlic. Since the meat is slow-cooked for at least an hour or more, it becomes incredibly tender and intensely flavorful. Adobo is usually served on a bed of white rice, and the flavor can best be described as an umami bomb. It’s tangy, it’s savory, and it’s just sooooo satisfying.

While it may sound like an exotic dish to cook, I assure you it’s actually quite easy to make. Even better, the ingredients are all easily found at any grocery store. Be warned, though: If you do make it, you may just wind up with a few curious neighbors at your door wondering what smells so delicious!

Is Chicken And Pork Adobo Healthy?

Chicken and pork adobo is a good source of protein, and it’s also low in carbs. However, because it contains soy sauce, it is high in sodium. And the pork shoulder and chicken thighs do contain more fat than other cuts of meat. If you’d like to make a healthier version, there are a few simple ways to switch up this recipe. For instance, you could opt for lean cuts of skinless, boneless chicken and pork tenderloin to reduce the fat content. It’s also easy to swap out the soy sauce with a low-sodium version. Instead of cooking the onions in vegetable oil, you could use olive oil. Lastly, you could add more veggies like bell peppers or carrots for extra vitamins, minerals, and fiber.

Can I Use Other Proteins To Make Adobo?

While chicken and pork are the most traditional ingredients used for making adobo in the Philippines, that doesn’t mean you can’t get creative with your own variations. In fact, there are many renditions of adobo in the Philippines that focus on using seafood as the base, especially mussels, shrimp, or squid. Although it’s not as common, you could also use beef short ribs 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, eggplant, or extra-firm tofu to experience the flavors of an adobo sauce. You could also use protein-rich tempeh for another plant-based adobo alternative. 

Serving Suggestions

Steamed white rice is the classic sidekick for sopping up all the rich sauce in this delicious chicken and pork adobo dish. However, you could serve it with brown rice to add extra fiber to your meal. For those on keto or low-carb diets, serving it with cauliflower rice is a great low-carb alternative.

Although rice is the most common side dish for chicken and pork adobo, plenty of other sides would work well. For instance, consider making some veggies to go with it, like Cumin-Roasted Carrots or Instant-Pot Green Beans, which would add an extra pop of color and nutrition. A refreshing salad like Smashed Cucumber Salad is another tasty alternative to complement your hearty chicken and pork adobo. 

Recipe