The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 5, 2009
This is my favorite chicken dish to date!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 2, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 23, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 15, 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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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 9, 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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 21, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 6, 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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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 28, 2009
delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 22, 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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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 21, 2009
a classic, just love it!
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 14, 2009
Excellent recipe!!!! I double and triple the recipe and pair it with pancit!! Delicious
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 7, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 6, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 30, 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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Cooking Level: Intermediate

Home Town: Egegik, Alaska, USA
Living In: Johnson City, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 9, 2009
different, very very good, thanks for the recipe
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Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA
Living In: Pipe Creek, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 5, 2009
This recipe is easy, tasty and great and the food tasted very close to ones that my Philippino friends cooked for me. I used a pressure cooker to shorten the cooking time and it worked perfect. After I cooked chicken in the pressure cooker, I let the sauce simmer for a little bit. Jasmine rice went perfect with the adobo.
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Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 2, 2009
I felt like making this in the crockpot one day and used boneless chicken breasts instead. It was okay but the recipe is definitely better as is, made in a Dutch oven with bone-in chicken. The nice thing about the boneless version was it made a great cold salad for lunch the next day. Just pour the leftover sauce and shredded chicken over leftover rice and chill. Add green onions and chopped artichoke hearts and diced red peppers the next day and voila. Great as is or over lettuce with a ginger dressing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 26, 2009
Easy, tasty and the even the two year old liked it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 23, 2009
Awesome. We just adjusted the soy sauce a bit (added some more). The best soy sauce for this is the Lauriat soy sauce (it has a swan on its red label). The vinegar is called Datu Puti. Our Phillipino friend, who makes the BEST adobo in the world, only cooks adobo with these two brands. If you want it spicy, add little pieces of Thai chili pepper to taste, also known as rocket pepper. Habanero peppers work as well. GREAT recipe, basic but authentic. Thanks!
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Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 18, 2009
This was an easy recipe and with red wine vinegar I found it pretty tasty too. Next time I wouldn't cook the sauce as long because it carmelized and there wasn't much to put on rice. I think the balance of soy to vinegar was fine, but the sauce could be better with a little water and sugar added to sweeten and make it less strong.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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