The adobo itself is not the problem. FatSecret puts chicken adobo at 141 calories per 100g, which is modest for a meat dish because the sauce is soy, vinegar and garlic with almost no sugar and only a spoon of oil. A 180g carinderia scoop with one thigh and some sauce lands around 255 calories. The rice is what doubles the plate. One cup of steamed rice is 200g and 260 calories, and most people order a second cup for 55 pesos more.
The variable nobody tracks is the cut. Thigh with skin is what most carinderias use, because it survives 40 minutes of simmering without drying out. A skinless breast piece of the same weight drops the adobo portion from 255 to about 170 calories. Pork adobo made with liempo goes the other way, closer to 400 calories for the same scoop, because pork belly is 50 percent fat by weight.
Watch the sauce. Adobo sauce reduces down to a thin layer of chicken fat and soy, and the habit of spooning extra sauce over the rice adds 40 to 60 calories per ladle. If the carinderia adds a spoon of oil or fries the chicken first (adobong pritong manok), add another 80 calories. The 520 figure assumes standard simmered adobo, one thigh, one cup of rice.