I've made adobo before (and eaten it many, many times), but I couldn't remember the entire recipe my adopted Filipino family taught me, so I tried this one and brought it into work for my Filipino coworkers to try. The flavoring is very light, more like "American-ized Adobo". Everyone agreed that much more vinegar is needed for "real adobo". The chicken came out very moist and tender, falling off the bone, but this is due to cooking it in the slow cooker. It didn't taste bad, it's just not a strong enough flavor. Add a lot more vinegar when making this, I recommend Native cane vinegar, found in Filipino and Asian grocers. The soy sauce is probably the right amount, maybe a little more as the coloring seemed to be about right.
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