I am willing to try this recipe. Although, when I make my Chicken Adobo. I add all the ingredients to the pot, minus the oil, and slowly let the chicken cook on medium heat. I've learned to use Aloha Shoyu. It's my Hawaiian roots, it gives it a better taste, than if you were to use kikoman or any other version....I also use chicken thighs, with the bones, but you can also use boneless chicken thights....

Reviewed On: Jul. 8, 2007

The chicken was awesome, It came out nice and juicy. The only thing I had a hard time with, was trying to get the chicken out of the slow cooker. It was falling apart. I liked it. The one thing i also did, that the recipe did not do, was i roasted a head of garlic, and a small red onion, while the chicken was roasting. It came out nice, it was also semi soaked with the juices from the chicken. Still everything was tasty. I made it along side a recipe of stuffed zuchinni. It was a delicious meal. I am rating it a 4 because if the chicken was ableto stay more intack, i would have given a 5.

Reviewed On: Jun. 17, 2007

This was super delicious. I only made a dozen cookies, just to try it out. I also used 1/4 cup of splenda brown sugar. I kind of regret making only a dozen, now. :( they are so delicious, it reminds me of the cookies i had in elementary school...I will definetly add this to my books...YUMMY..... I can't stop eating them.....

Reviewed On: Jun. 6, 2007