recipe reviews for:

Adobo Chicken with Ginger

“This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.”

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Reviewed: Nov. 7, 2009

I took one reviewer's word and added 1/2 cup of sugar... This is FANTASTIC! It's been added to our weekly menu!! So easy too! LOVIN IT@!@

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RYANDT

Cooking Level: Expert

Home Town: Geneva On The Lake, Ohio, USA

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Reviewed: Oct. 31, 2009

Easy to make and tasty.

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learningtocook

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Reviewed: Oct. 25, 2009

im filipino and this dish is definitely a staple during parties and special events.. it is simple, easy to make..and definitely yummy...i just want you guys to try out putting a bit of white sugar..yes what you read is right..white sugar... to the mixture approximately half a cup, to thicken the mixture and give it a nice sweet, salty, sour taste. it's also a great way to balance out the vinegar for those who used too much. believe me it's gonna add more flavor to your dish...enjoy!!!

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tammybabymd

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Reviewed: Sep. 20, 2009

Oh man, this is wonderful! I had a bunch of friends over - one of whom has a gluten allergy - and to be able to whip this up in no time without really leaving the party was awesome. Not only that, but it got rave reviews and there was NONE left over! I cubed the chicken for ease of serving, but man, there's nothing I could do to improve this.

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FlinchOnce

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

This is so easy to make and equally delicious! I've been craving it ever since I made it! I sliced a yellow onion into 1/4" slices and sauteed those a bit before adding the chicken and liquids. It adds a little something extra! YUM!

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 6, 2009

this was a great recipe. Even mine dad(780) liked it. Thanks Alexandra

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LINNENBANKMRS

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Reviewed: Jul. 5, 2009

This is my favorite chicken dish to date!

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Momof6

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Reviewed: Jul. 1, 2009

This recipe is OK. I used 1/2 cup of vinegar instead of 3/4 cup and added 1/2 cup of water. In the end, the vinegar was still too overpowering for my taste. It didn't taste like any of the Adobo that I ate while spending time in the Philippines.

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Jun. 22, 2009

Very good. I made this in the crock pot - just removed as much of the skin as possible, threw all the ingredients in, and cooked it on low for 6 hours. Fall off the bone scrumptious. At 5 hours, I pulled the chicken into pieces so it could all simmer in the sauce. Easy and smelled heavenly. 2/3 cup vinegar seems excessive. For the liquids, I used 1 c chicken broth, 1/2 c vinegar, and 1/4 c soy sauce. Would do the same again. This is definately a recipe I will make again.

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Mirby

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

My husband and I love adobo, even tho it has been years since either of us have eaten it. I was so excited about this recipe - but our double batch is going in the garbage. The vinegar is too overpowering, and my husband likes vinegar! He's trying it with sour cream (yuck) because we hate throwing away food. I'll keep looking!

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Carisa

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

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Reviewed: Jun. 8, 2009

I first had Chicken Adobo when a Philipino co-worker brought it for lunch one day. It smelled SO good and she let me try it. After that I fell in love and she brought it for me all the time. I never did get her recipe and have since moved away. I searched and searched for a recipe that I think was similiar and finally found it with this recipe. It tastes almost identical! I add more garlic and bit more peppercorn. Smells so good while it's cooking. Hubby loves it! I serve it with brown rice.

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: May 20, 2009

This recipe was really good! I twirked it a little I added onion and red wine vinegar it was delicious my hubby loved it!

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missariss

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Reviewed: May 5, 2009

I have made this chicken adobo several times in the past few months and it has never failed to turn out great. My only call out would be to make sure that you are trully simmer this dish once covered- addressing that once the lid is on the pot this will make the temperature rise. Not simmering will reduce the liquid too much, make it overwhelmingly salty, and won't leave you with enough sauce to pour over your rice. Also, cut down the amt of vinegar to half. Using only dark meat definitely makes the dish more flavorful.

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LilCoconut

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 28, 2009

delicious. omg...this one is out of this world. mucho deliciouso. the only change i made is mixed both pork with skin and chicken steamed to tender before marinating removes most of the fat from both chicken and pork. ttry it youll like it melts in your mouth. serve with jasmine rice with this on top.

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samreyes

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Reviewed: Apr. 21, 2009

I forgot the ginger. Then again, a very similar recipe I used to use did not call for ginger. But it was still very good. I like this recipe because it is so simple- no chopping and little prep. Very forgiving on timing. One of my all time favorite recipes for chicken.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Apr. 20, 2009

a classic, just love it!

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Katie

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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Reviewed: Apr. 11, 2009

Excellent recipe!!!! I double and triple the recipe and pair it with pancit!! Delicious

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crissa1

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 5, 2009

I think this is the best recipe I've seen online so far. Sounds the most authentic to how my mom cooked it for us growing up. Now that I've moved away from home, I still crave for my mom's adobo, but if I can't get it from her, I'll use this recipe to fill my void. Serve with steaming jasmine rice and DO drizzle the sauce over your rice. SO GOOD.

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my latest crave

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Reviewed: Apr. 2, 2009

This recipe is great. Reminds me of my mom's adobo. I didn't add ginger or bay leaves. I cooked the chicken first, then halfway through browning the chicken I added some onion. Then added all the other ingredients. I don't know if it would've tasted better with ginger but this was the best adobo I've ever made. People who are new to adobo might find the vinegary taste a little bit strong. The other adobos I've had (my mom's and grandma's) don't use ginger.

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sillymuffin

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Reviewed: Mar. 28, 2009

GREAT chicken adobo recipe. A friend of mine that was Filipino used to make chicken adobo, and I have been wanting a good recipe for it. This recipe is easy and delicious! My family loves it.

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