Side Dishes
This Filipino chicken with pork and beans recipe delivers restaurant-quality adobo-inspired flavor in one foolproof pot. š„ The secret lies in balancing tangy vinegar with savory soy sauce, creating a stew thatās rich yet brightāperfect for feeding a crowd.
Iāve adapted the classic Filipino technique to work in any kitchen, whether youāre using a stovetop or pressure cooker. The combination of tender chicken, hearty pork, and creamy beans transforms a simple meal into something extraordinary.
The beauty of this dish is its versatilityāitās hearty enough for a family dinner but simple enough for a weeknight. Start by browning the meat to build deep flavor, then simmer everything in a tangy, aromatic broth.
The beans soften perfectly while absorbing the rich sauce, making every bite satisfying. Traditional Filipino seasonings like garlic, onion, and a touch of vinegar elevate the dish without overwhelming it, keeping the focus on the natural flavors of the ingredients.
By the time you serve this stew, youāll have a communal dish thatās as delicious as it is impressive. The tender meat falls apart easily, the beans add creaminess, and the vinegar zing cuts through the richness.
Itās the kind of meal that brings people togetherāwhether youāre sharing it with family or serving it at a gathering. The aroma alone will have everyone anticipating dinner.
Pair it with steamed rice to soak up every last drop of that flavorful sauce, or serve with atchara (Filipino pickled papaya) for a tangy contrast.
This recipe is designed to be reliable and full of flavor, so you can focus on enjoying the meal instead of worrying about the cooking process. Letās get started!
Ingredients for chicken with pork and beans filipino
Six hearty ingredients and a few pantry staples make this Filipino stew unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs š | 1 Ā½ lb | Cut into 1-inch pieces |
| Pork Shoulder š„ | 1 Ā½ lb | Cut into 1-inch cubes |
| Yellow Onion š§ | 1 whole | Diced, about 1.5 cups |
| Garlic Cloves š§ | 6 cloves | Minced, about 1 tbsp |
| Canned Diced Tomatoes š | 14 Ā½ oz | Fire-roasted preferred |
| Coconut Milk š„„ | 13 Ā½ oz | Full-fat canned |
| Canned Chickpeas š± | 15 oz | Drained and rinsed |
| Canned Kidney Beans š± | 15 oz | Drained and rinsed |
| Canned Garbanzo Beans š± | 15 oz | Drained and rinsed |
| Canned Tomato Paste š | 6 oz | About 0.75 cup |
| White Vinegar š§ | Ā½ cup | Distilled preferred |
| Soy Sauce š¶ | ā cup | Regular or tamari |
| Brown Sugar šÆ | Ā¼ cup | Packed lightly |
| Bay Leaves šæ | 2 whole | Dried, crushed |
| Ground Black Pepper š¶ļø | 1 tsp | Freshly ground |
The pork shoulder is the starāit stays tender while absorbing all that rich sauce. Ask your butcher to cut it into 1-inch cubes if pre-packaged isn't available. Chicken thighs work better than breasts here (they won't dry out). For the beans, Trader Joe's or store-brand cans are perfectāthey're cheap and drain well. Look for fire-roasted diced tomatoes at Whole Foods or the regular grocery storeāthey add a smoky depth that canned tomatoes alone can't match. The coconut milk? Full-fat only (the thin stuff won't cut it).
No brown sugar? White sugar works 1:1, but the molasses in brown adds caramel notes. Vinegar too strong? Cut it with 1 tbsp water. Swapping kidney beans? Black beans or pinto beans work just as well. The soy sauce can be tamari if you're gluten-free, but regular soy brings that umami punch. For the garlic, fresh is non-negotiableājarred garlic has no flavor. The tomato paste? Those little squeeze tubes from Trader Joe's are perfectāno mess, no waste, and they keep forever.
This stew tastes even better the next dayāmake extra. Keeps in the fridge for 4-5 days or freezes for 3 months. I portion mine into containers so lunches are sorted for the week. The beans get softer the longer it sits, so if you're serving it to a crowd, let it simmer for an extra 20 minutes. The rice? Cook up a big batchāeveryone will want seconds.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipeājust toss everything in one pot, and let the chicken thighs and pork shoulder melt into tender perfection while the onions caramelize. No fancy techniques, no extra dishes, and honestly? The smell alone makes me forget about my to-do list.
- Garlic Bomb Flavor: Between us, the garlic and tomatoes create this deep, savory-sweet sauce that clings to every bite like a hug. The pork shoulder gets impossibly tender, and the chicken stays juicyāno dry, sad meat here.
- Weeknight Workhorse: This dish is my secret weapon for busy nights. Itās hearty enough for a family dinner but simple enough to throw together when unexpected guests show up. (Yes, even on a Tuesday night.)
- Budget Feast: Pork shoulder and chicken thighs stretch for days, and the canned tomatoes save me from grocery runs. Iāve made this for lunch, dinner, and even packed leftovers for workāitās that good, that reliable.
Step-by-step instructions for chicken with pork and beans Filipino stew
Here's how to create this rich, tangy Filipino-inspired stew with layers of flavor.
š³ Step 1: Brown the Meat for Deep Flavor
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb boneless chicken thighs and 1.5 lb pork shoulder (cut into 1-inch pieces) in batches to avoid crowding. Let them sear undisturbed for 3-4 minutes until golden brown on each side. This step creates that essential caramelized crust that builds flavor.
As you work, keep the cooked meat in a warm placeādon't let it sit in the rendered fat. Once all the meat is browned, remove it from the pot and set aside. You'll notice the meat releases easily when it's ready to flipāthis is your signal to move to the next ingredient.
šØāš³ Step 2: Build the Flavor Base with Aromatics
In the same Dutch oven, add 1 tablespoon minced garlic (from the 6 cloves) and 1.5 cups diced yellow onion. Cook for 3-4 minutes until the garlic becomes fragrant and the onions soften slightly. You'll see the garlic turn from pale to goldenāthis is when it's ready to move on.
Next, stir in the 6 oz canned tomato paste and cook for 1 minute to deepen its flavor. This creates a rich base that will carry all the other ingredients. Be careful not to burn the tomato pasteākeep the heat at medium and stir constantly during this step.
š„ Step 3: Simmer the Tangy Sauce
Pour in the 0.5 cup white vinegar, 0.33 cup soy sauce, 0.25 cup brown sugar, and 14.5 oz canned diced tomatoes. Stir well to combine, then return the browned meat to the pot. Add 2 crushed bay leaves and 1 teaspoon ground black pepper, then bring everything to a gentle boil.
Once boiling, reduce heat to low and let it simmer uncovered for 30 minutes. This allows the flavors to meld together while the meat begins to tenderize. You'll notice the sauce thicken slightly and develop a beautiful reddish hueāthis is when you know the base is coming together perfectly.
š³ Step 4: Add the Beans and Coconut Milk
After 30 minutes, stir in the 15 oz canned chickpeas, 15 oz canned kidney beans, and 15 oz canned garbanzo beans (all drained and rinsed). Then pour in the 13.5 oz coconut milk and give everything a good stir. The coconut milk will create a creamy texture that balances the tangy vinegar.
Continue simmering on low heat for another 30-40 minutes until the chicken and pork are fork-tender and easily pull apart. The beans should be heated through but still hold their shape. You'll know it's ready when the sauce coats the back of a spoon and the meat is tender enough to shred easily with a fork.
ā° Step 5: Rest and Serve
Once everything is cooked through, remove the bay leaves and let the stew rest for 10 minutes before serving. This resting period allows the flavors to settle and the sauce to thicken slightly. Taste and adjust seasoning if neededāyou might want to add a splash more soy sauce for saltiness or a little more vinegar for tang.
Serve the stew hot with steamed rice to soak up all that delicious sauce. The combination of tender meats, hearty beans, and creamy coconut milk creates a satisfying meal that's perfect for sharing with family or friends. The vinegar gives it that signature Filipino tang that makes this dish so special!
Pro Tips For Making Chicken With Pork And Beans Filipino
- Sear the Pork First: The pork shoulder needs that deep, caramelized crust to hold up through hours of cooking. Hit it with high heat in a heavy potāno crowdingāand let it sit undisturbed for 5-6 minutes until itās golden. I learned this the hard way when my first batch turned out bland because I rushed the searing.
- Slice the Onion Thinly: Filipino recipes rely on onions for sweetness and texture, but thick slices just sit there. Use a sharp knife or mandoline to cut them paper-thināthis ensures they soften evenly and release their flavor into the sauce. (Yes, even if youāre impatient like me, this isnāt the step to skip.)
- Deglaze with Tomato Juice: After browning the meat, scrape up those fond bits with a wooden spoon, then pour in about Ā½ cup of tomato juice (or water in a pinch) to lift the flavor. Skip the wine or beerāthis dish doesnāt need it. The acidity from the juice cuts through the richness and keeps the sauce from turning gluey.
- Check Pork Tenderness Early: Pork shoulder can dry out if left too long, even in a braise. After 2 hours, test it with a forkāit should pull apart easily but still hold shape. If itās falling apart, add a splash of water or broth to keep it moist. (Your future self will thank you for not waiting until the end to notice.)
Regional styles of this dish
Visayan-Style Champorado
In the Visayas region, this dish transforms into Champorado, a chocolate-infused stew where 1 oz unsweetened chocolate is melted into the sauce along with the coconut milk. The beans are often replaced with sweet potatoes or purple yams for a sweeter, dessert-like quality.
I first tasted this version in Cebu, where itās served with taho (sweet silken tofu) for texture contrast. The chocolate deepens the sauceās richness, making it perfect for breakfast or brunch. š«
Bicolano Coconut Twist
Bicolano cooks take this stew to another level by adding 1 cup grated young coconut and 2 tbsp shrimp paste (bagoong) for an umami punch. The shrimp paste gives it that signature Bicolano funk, while the coconut adds a tropical sweetness.
I love this version because itās heartier and more complex. For extra authenticity, use Bicolano-style vinegar (made from coconut water) instead of white vinegar. The result is a stew thatās both tangy and subtly sweet. š„„
Ilocano "Pinakbet" Fusion
In Ilocos, they blend this stew with their famous Pinakbet by adding bitter melon (ampalaya) and eggplant. The bitterness cuts through the richness, creating a balanced dish. Iāve made this fusion by adding 1 cup diced bitter melon and 1 cup eggplant during the final 20 minutes of cooking.
The key is to keep the beans and meats separate at first, then mix everything together at the end. This version is a crowd-pleaser with its unique flavor profile. š
Modern Filipino-American Adaptation
For a quicker weeknight version, I swap the pork shoulder for ground pork and use pre-cooked beans (like Trader Joeās canned beans) to cut prep time. Add 1 tbsp fish sauce for extra depth and 1 tsp smoked paprika for a subtle smokiness.
This adaptation keeps the dish authentic while making it easier for home cooks. Itās perfect for meal prepājust reheat with a splash of water to restore moisture. š”
Luzon-Style "Afritada" Twist
In Luzon, this dish often becomes Afritada, a tomato-based stew where hard-boiled eggs are added for protein. For this version, add 4 hard-boiled eggs (peeled) during the final 10 minutes of cooking. The eggs soak up the tangy sauce, making each bite creamy and satisfying.
I also add 1 tbsp dried chili flakes for heat. This version is lighter but still packed with flavor, ideal for hot summer days. š¶ļø
Pampanga "Sarsang" Influence
Pampanga cooks often use sarsang (a tangy tomato sauce) as the base, replacing vinegar with 1 cup tomato sauce and adding 1 tbsp calamansi juice for brightness. The result is a sweeter, fruitier stew with a vibrant red hue.
Iāve made this version by reducing the vinegar to 3 tbsp and adding 1 tbsp sugar to balance the acidity. Itās a refreshing twist on the classic. š
Nutrition facts
Frequently asked questions
Can I substitute the pork shoulder with another cut?
For quicker cooking, use pork tenderloin (cut into 1-inch pieces) or ground pork (1.5 lb). Pork belly adds richness but requires longer simmering (45-60 minutes) to tenderize. Avoid lean cuts like loin chopsāthey'll dry out.
How do I make this recipe in a slow cooker?
Brown the meats first, then combine everything (except coconut milk) in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in coconut milk during the last 30 minutes to prevent curdling. The beans will soften more, so add them only after the meat is tender.
Why does my sauce look too thin after simmering?
This happens when the beans release too much moisture. To fix it, mash 1/4 cup of the beans against the pot's side to thicken the sauce naturally. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 10 minutes of cooking.
Can I use fresh beans instead of canned?
Yes, but they'll need 15-20 minutes of pre-cooking. Soak dried beans overnight, then boil them until tender (45-60 minutes) before adding to the stew. For fresh green beans, blanch for 3 minutes first. Fresh beans add texture but require more prep time.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat with 2-3 tablespoons water to restore moisture. Avoid microwavingāit makes the sauce watery. For extra flavor, add a splash of soy sauce or vinegar while reheating. Leftovers keep for 4-5 days in the fridge.