Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe

Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe


  • 1/4 kilo chicken thigh
  • 1/4 kilo pork belly cut into 2×2 inch cubes
  • 1/4 kilo beef brisket cut into serving pieces
  • 1/2 head garlic crushed
  • 1 tsp. peppercorns
  • 1/2 cup sukang paombong
  • 1/4 cup soy sauce
  • 3 pcs. bay leaf
  • 2-3 pcs. sili
  • Salt and pepper
  • Water
  • Cooking oil
  • Atcharang papaya


  • In a frying pan, stir fry chicken, pork and beef in batches until color changes
  • to golden brown.
  • In a saucepan, put the fried chicken, pork and beef.
  • Pour the water, sukang paombong and soy sauce.
  • Add garlic, peppercorns and bay leaf.
  • Bring to a boil and simmer in medium heat for 30-45 minutes or until tender,
  • scoop out the chicken.
  • Add it again when the beef and pork are tender.
  • Add water as you see fit and remove the scum that rises.
  • Add the sili, season with salt and pepper to taste and continue to simmer until liquid is reduced to almost dry.
  • Serve with atcharang papaya.


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