Mom's Chicken and Pork Adobo
Every family has a recipe that tells a story. Nicole shares her mom's Chicken and Pork Adobo—a Filipino favorite that's been a staple in her home for years.
As someone who grew up in the Philippines, adobo has always been a staple in our kitchen. It's considered our national dish, and every Filipino family has their own version. This one is my favorite because it's my mom's recipe.
She makes the best chicken and pork adobo I've ever had. Always savory, tangy, and loaded with garlic. It's the kind of meal that brings everyone to the table, especially when served over warm white rice. I'm so excited to share this family recipe with you, and I hope it becomes a favorite in your home, too.
Servings: 4–6
Ingredients
- 1 kg chicken
- ½ kg pork belly, cut into bite-sized pieces (optional)
- 6 tbsp soy sauce
- 8 tsp vinegar
- 1 tbsp brown sugar
- 5–8 cloves garlic, minced (the more, the better!)
- 3–4 bay leaves
- Salt and pepper, to taste
- Potatoes, cut into chunks (optional)
- Steamed white rice, for serving
Note: Don't eat pork? No problem! Simply omit the pork belly and follow the recipe as written. The chicken adobo will still be just as delicious.
Instructions
- In a large bowl, combine the chicken, pork belly, soy sauce, vinegar, brown sugar, garlic, bay leaves, salt, and pepper. Marinate for at least 3 hours, or preferably overnight. The longer it marinates, the more flavorful it will be.
- Transfer the chicken, pork belly, and marinade to a large pot. Bring to a boil, then reduce to a simmer. Cook until the chicken is tender and the pork belly is cooked through, about 30–45 minutes.
- Remove the chicken and pork belly, reserving the sauce. Pat the chicken and pork belly dry, then fry in a little oil until golden brown.
- Return the chicken and pork belly to the pot with the reserved sauce. If using potatoes, add them now and simmer until fork-tender, about 15–20 minutes.
- Serve hot over steamed white rice, spooning the flavorful sauce over the top.
Leftover Tip
Store leftovers in an airtight container in the refrigerator. One of the best things about adobo is that it tastes even better the next day as the vinegar, soy sauce, and garlic continue to deepen the flavor. I always recommend making a bigger batch just to make sure you have leftovers!
And don't throw away the sauce. The leftover meat and adobo sauce make an incredible adobo fried rice—but I'll save that recipe for another time!