Pro Tips
**Chef's Tips & Troubleshooting:**
- For adobo-style dishes, let the vinegar boil uncovered for 2-3 minutes to mellow its raw acidity.
- Use equal parts soy sauce and vinegar for a balanced savory-sour adobo sauce.
- Bay leaves add earthy depth to adobo — add them early but remove before serving if desired.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
CPA (Chicken and Pork Adobo)
CPA — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Combine the chicken, pork, soy sauce, and half of the garlic in a large bowl. Mix well. Marinate this for at least 1 hour. Note: For best results, marinate this overnight.
- Heat the cooking oil in a pan and then add the remaining garlic immediately. This will slowly cook and brown the garlic and will prevent it from getting burnt easily. Continue cooking while occasionally stirring until the garlic turns golden brown. Remove the garlic and set it aside. Also set aside the pan with garlic oil as this will still be used later.
- Transfer the marinated pork and chicken along with all the marinade ingredients in a separate cooking pot.
- Add the vinegar, cracked peppercorns, and dried bay leaves. Cover the cooking pot and let it boil. Adjust the heat to a simmer. Continue simmering for 30 to 35 minutes.
- Remove the chicken pieces and place it on a plate. Continue simmering the pork for 20 minutes. Remove the pork and place it on the same plate with the chicken.
- As the pork cools down, heat the garlic oil on the other pan. Fry the chicken pieces for around 3 minutes per side or until it browns. Make sure that the chicken has dried up for a while before frying. This will prevent the oil from splattering. Do the same thing with the pork, afterwards.
- Put the fried pork and chicken back into the cooking pot with the sauce. Bring it back to a boil.
- Add the fish sauce. Cover the pot. Adjust the heat to a simmer and then continue simmering for 10 to 12 minutes. Note: You can add ½ cup water if you want your adobo to have more sauce. Make sure to adjust the flavor by adding more fish sauce as necessary. You may also add around 1 teaspoon of sugar if preferred.
- Transfer your chicken and pork adobo to a serving plate. Sprinkle with fried garlic on top.
- Serve this with warm rice.
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Pro Tips & Troubleshooting
- For adobo-style dishes, let the vinegar boil uncovered for 2-3 minutes to mellow its raw acidity.
- Use equal parts soy sauce and vinegar for a balanced savory-sour adobo sauce.
- Bay leaves add earthy depth to adobo — add them early but remove before serving if desired.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh).
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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