Chicken and Pork Adobo with Potatoes and Eggs

This chicken and pork adobo with potatoes and eggs is a heartier version of adobo that's more of a full meal in one pot.

You've got chicken, pork belly, potatoes, and eggs all cooking together in the sauce.

It's the saucy kind (not the dry version) so there's plenty for rice.

If you're feeding a crowd or want leftovers for the next day, this is a good one to make.

Ingredients You'll Need

Notes and Substitutions

• Chicken: I used thighs and legs because they stay moist and don't dry out. You can also use wings or other cut-up chicken, but I wouldn't use breast for this.
• Pork: I used pork belly because it has more fat and stays tender. You can use pork shoulder or pork ribs.
• Potatoes: Use firm potatoes like Yukon Gold or red potatoes. They hold up better in the sauce.
• Soy sauce: Different brands have different salt levels. Taste as it cooks so it doesn't get too salty.
• Vinegar: Cane vinegar or coconut vinegar is usually used for adobo. White vinegar works too, but the taste will be a little sharper.

How to Make Chicken and Pork Adobo (Step-by-Step)

Step 1: Sear the potatoes

Peel and cut 3 medium potatoes into large chunks so they hold their shape while cooking. Heat enough oil to coat the bottom of a wide pot over medium-high heat.

Lightly brown the potatoes in a single layer. Cook in batches if needed.

Remove and set aside. They don't need to be fully cooked.

Step 2: Sear the chicken

Add 1 tablespoon oil if needed (especially if the chicken has no skin).

Add 2 pounds chicken thighs and legs, skin-side down. No need to season at this step as the soy sauce will add enough salt later.

Brown on both sides, about 3 to 4 minutes per side. Remove and set aside.

Step 3: Sear the pork belly

Add 2 pounds pork belly (cut into chunks).

Sear for about 8 minutes, until lightly browned and some fat has rendered.

Transfer to a plate and set asid. Remove most or all of the fat.

Step 4: Cook the aromatics

Lower heat to medium. Add:

• 1 head garlic (smashed)
• 1 medium onion (chopped)
• cracked or whole peppercorns (to taste).

Cook until the onion softens and the garlic smells good, about 2 minutes.

Step 5: Build the sauce and simmer

Bring the pork back to the pot, then add:

• ¾ cup soy sauce
• ¾ cup vinegar
• 1½ cups water (more as needed)
• 3 tablespoons brown sugar (more to taste)
• 3 bay leaves

Mix and bring to a boil over medium-high heat. Then, lower the heat to low.

Cover and simmer for 20 to 30 minutes, depending on the size of the pieces.

Add the chicken back to the pot. Cover and simmer for another 20 to 30 minutes, until both the pork and chicken are tender.

If you want more sauce, add ½ cup water at a time while it cooks.

Step 6: Boil the eggs

Bring a pot of water to a full boil. Using a spoon, gently lower 6 eggs into the boiling water.

Cook for 7 minutes for slightly soft yolks or 10 to 12 minutes for fully set yolks.

Transfer eggs to cold water. Peel and set aside.

Step 7: Add the potatoes

When the meat is almost tender, add the potatoes back in. Cook for about 10 minutes, or until the potatoes are cooked through.

Step 8: Add the eggs

Add the eggs and gently mix so they're covered in sauce.

Taste and adjust the sauce if needed. Turn off the heat.

Step 9: Serve

Serve your chicken and pork adobo hot with rice. Make sure to spoon plenty of sauce on top.

Cooking Tips

• Don't salt the meat at the start. The soy sauce is already salty.
• Brown the potatoes first so they hold their shape better.
• Cook the pork first since it takes longer to get tender. Add the chicken later so it doesn't overcook.
• If the sauce gets too low, add a little water at a time.
• For a thicker sauce, simmer uncovered for a few minutes at the end.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 4 days. It tastes even better the next day.
• Freeze: You can freeze for up to 2 months, without the eggs. They can turn rubbery after thawing.
• Reheat: Warm on the stove over medium-low heat until hot, or microwave in short intervals. If the sauce is too thick, add a little water.

Recipe FAQs

More Adobo Recipes

• Adobong puti: The white version of adobo made without soy sauce.
• Adobo sa gata: Adobo cooked with coconut milk.
• Adobong itlog: Boiled eggs cooked in adobo sauce.
• Adobong pula: A red version made with annatto.
• Adobo sa asin: A dry version seasoned mainly with salt instead of soy sauce.