Unfortunately, there are several things that share the name "abodo," and that often leads to confusion.
In the Philippines, adobo is a cooking
method, not necessarily a stand-alone seasoning mix. It refers to cooking the meat as a stew in vinegar.
In Spanish-speaking countries, in general, adobo is a marinade (that's what
adobo means in Spanish) of vinegar with various spices used either to marinate or preserve foods. The sauce found in the canned chipotle peppers is one form of this, but the marinade used on meats would be vinegar with paprika, garlic and oregano (and be varied by the addition of other spices).
When "adobo seasoning" is specified, however, that refers to what Puerto Ricans would call
adobo seco (dry adobo), which is a blend of the above spices without the vinegar and is used as a rub or seasoned salt. Just be careful with store-bought adobo, though, since they are often VERY salty (mostly salt, in fact, such as with Goya). It can vary greatly and may not even have the paprika typically used in Spain.
What Jean posted would be a good start. A Puerto Rican source I checked suggested, very generally, salt, garlic powder, onion powder, oregano and black pepper, while another (in a turkey recipe) said:
- 2 Tbsp. achiote (annatto)
- 4 Tbsp. Salt
- 1 Tbsp. Ground black pepper
- 1/2 Tbsp. Fresh thyme
- 1/2 Tbsp. Ground oregano
- 1/2 Tbsp. Ground cumin
- 1/2 Tbsp. Chopped rosemary