Chicken and Pork Adobo | Yummy Ph
Touted by many as the unofficial national dish of the Philippines, adobo is always a favorite.
Pork or chicken (or both), boiled slowly into a sauce of vinegar, soy sauce, garlic, black peppercorns, and bay leaves-then served over a cup of hot steaming rice? For us Filipinos, this is nothing less than sweet, sweet music to our ears! Dubbed by many as the unofficial national dish and undoubtedly a local favorite, there is great variety in the way adobo is prepared in different regions across the country. With our 7,107 islands, what did you expect? Here we give you tips on how to make great tasting adobo.
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Chicken Adobo Recipe Filipino Style
Chicken Adobo is a Filipino Chicken stew you need to try. Adobo is probably the number one and most famous Filipino dish and a super delicious and savory mix between acid, sugar, salt, and fat.
✅ FULL RECIPE VIDEO:
✅ FULL PRINTABLE RECIPE:
Authentic Chicken Adobo | Cookin' Somethin' w/ Matty Matheson
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THIS IS FOR YOU DANIELLE AND JACKIE! YOU LIFT ME UP AND I LIFT YOU UP WITH PORK AND CHICKEN ADOBO! MAYBE YOUR GRANDMA MADE IT DIFFERENT BUT THIS IS HOW MAMA TOLD ME TO DO IT AND I LOVE IT THANK YOU
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INGREDIENTS
3 pounds bone-in, skin-on chicken thighs and drumsticks
1 ½ pounds pork belly, cut into 1-inch cubes
3/4 cup soy sauce
3/4 cup vinegar
Water, as needed
3 dry bay leaves
1 teaspoon whole black peppercorns
10 garlic cloves, crushed
TKTK neutral oil
1-2 teaspoons sugar, optional
Calamansi, optional
GARLIC RICE INGREDIENTS
10 garlic cloves, minced
2 tablespoons neutral oil
2 cups day-old rice
Kosher salt
FOR SERVING
Spicy Filipino vinegar
Shrimp paste
COOKING METHOD
1. In a large ziplock bag, add chicken, pork belly, soy sauce, vinegar, and enough water to just cover the meat. Gently shake to combine and marinate for 6 hours, or overnight.
2. In a large Dutch oven over medium-high heat, add a touch of oil and marinated pork belly (reserve marinade). Cook until the fat from the pork renders and for the pork to begin to crisp.
3. Then add chicken and cook until chicken is golden brown on all sides. Add garlic and lightly brown, then add peppercorns, bay leaves, and reserved marinade.
4. Add more water if needed. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes.
5. Taste and adjust with more vinegar, soy, and sugar (if desired). Continue cooking until the chicken is juicy and falling off the bone.
6. While the chicken is cooking, make the garlic rice. In a large, deep pan on medium heat, add oil and garlic. Cook until garlic is golden brown, then add rice. Cook for 3-4 minutes, stirring to incorporate garlic and oil into the rice.
7. Serve adobo with garlic rice, spicy vinegar, and shrimp paste.
PORK & CHICKEN ADOBO II LUTONG PINOY II PANLASANG PINOY
A Filipino dish of chicken & pork stewed in vinegar, garlic, soy sauce, bay leaves, and ground black pepper..
Hope you guys like our video.. ❤❤
God bless❤❤❤