Chicken and Pork Adobo with Potatoes and Eggs

A one-pot chicken and pork adobo with potatoes and boiled eggs, with extra sauce for rice.

Course Main Dish

Cuisine Filipino

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 951kcal

Cost $18-$25

Heat oil in a wide pot over medium-high heat. Brown the potatoes in a single layer for 6 to 8 minutes, turning as needed. Remove and set aside.
Add more oil if needed. Brown the chicken on both sides, about 3 to 4 minutes per side. No need to salt. Remove and set aside.
Add the pork belly and cook about 8 minutes, until lightly browned. Transfer to a plate and remove most or all of the excess fat from the pot.
Lower heat to medium. Add garlic, onion, and peppercorns. Cook about 2 minutes.
Return the pork to the pot. Add soy sauce, vinegar, 1½ cups water, brown sugar, and bay leaves.
Bring to a boil, then lower heat. Cover and simmer 20 to 30 minutes, depending on the size of the pieces.
Add the chicken back in. Cover and simmer another 20 to 30 minutes, until tender. Add more water if the sauce gets too low.
Boil the eggs while it cooks. Lower eggs into boiling water.
Cook 7 minutes for slightly soft yolks or 10 to 12 minutes for fully set yolks. Peel and set aside.
When the meat is tender, return the potatoes and simmer about 10 minutes, until cooked through.
Add the eggs and gently coat in the sauce. Taste and adjust if needed. Turn off the heat.

Chicken: I used thighs and legs because they don’t dry out easily. Wings work too.
Pork: I used pork belly. Pork shoulder or ribs work.
Potatoes: Use firm potatoes like Yukon Gold or red so they hold their shape.
Soy sauce: Brands vary in saltiness. Taste as it cooks.
Vinegar: Cane or coconut vinegar is traditional. White vinegar works but tastes sharper.

Cooking Tips

Storage and Reheating

Store in the fridge up to 4 days.
Freeze up to 2 months, without the eggs.
Reheat on the stove or in the microwave. Add a little water if the sauce thickens.