Chicken and Pork Adobo

by Editorial Staff

Summary

Course	Main Dish
Cuisine	Filipino

Ingredients

Chilli (red pepper) – 2-3 pcs (or to taste).
Sunflower or olive oil.
Chicken and pork pieces – 1 kg.
Garlic – a lot (to taste).
Favorite greens.
Vinegar (a lot), salt, bay leaf, soy sauce (1 tablespoon), black pepper

Instructions

Heat oil in a deep frying pan or casserole over medium-high heat.
Add the chicken and pork pieces and fry for 8-10 minutes until golden brown on all sides.
Finely mince a generous amount of garlic and roughly chop the 2-3 chillies, then add to the meat and fry for 2 minutes.
Add a generous amount of vinegar, salt to taste, black pepper to taste, and 1 tablespoon soy sauce.
Reduce heat to medium-low and simmer for 40-50 minutes until the meat is tender and reaches a safe internal temperature (74°C/165°F for chicken, 63°C/145°F for pork).
Remove from heat and stir in the greens.
Serve with boiled rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.