I've had pollo and/or pork adobo from many Filipino friends, but (my mother-in-law) Mom's was the best (actually, Pop was the recipe source, he was raised in Manila):
1/2 lb chicken thighs, boneless, quartered
1/2 lb pork shoulder, boneless, cut in 1 to 2 inch pieces
1 TBSP canola oil
3-4 garlic cloves, sliced thin
5-6 bay leaves
1/4 cup black peppercorns (whole)
1/4 cup paprika
1/2 cup red wine vinegar
1 cup water
Saute the chicken and pork with the garlic in the oil. When browned, add paprika first, toss a little to coat, then add vinegar and water. Add bay leaves and peppercorns, bring to a boil, then let simmer covered on medium low heat until the liquid is reduced.
Serve over steamed rice.
It keeps well, and forms a jelly when chilled!
I usually don't use measurement, so I had to guesstimate these. I usually make it with chicken, and you can adjust the ingredients according to how much meat you use. It is made with pork and/or chicken. The idea is to have more than enough paprika to color the meat; not too much vinegar, but you should taste a tang to the meat and sauce. When you add water to cover, cook until the "sauce" is slightly gelatinous. This property is better acheived when using cut chicken legs or pigs feet. I found I tended to shatter the legs and thighs when I cut them, so went to the boneless variety, and I am not a pig's foot fan!
The use of vinegar in cooking is also a preservative in hot climates, and has a wonderful flavor. You can change the vinegar to adjust the flavor, but stick to hearty, red vinegars, not white ones.
I used to call all these dishes I got from her "Norweigan Adobo", or "Norweigan Chow Mein" in deference to my ethnic "spins" on the recipes!!
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