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: 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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akbecca81

Cooking Level: Intermediate

Home Town: Egegik, Alaska, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Mar. 8, 2009

different, very very good, thanks for the recipe

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Mar. 4, 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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miss H

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

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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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chogan

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Reviewed: Feb. 25, 2009

Easy, tasty and the even the two year old liked it!

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mama of four

Cooking Level: Intermediate

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Reviewed: Feb. 21, 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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Mayte_Spain

Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain

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Reviewed: Feb. 14, 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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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Feb. 8, 2009

We loved this! Anything with vinegar, garlic and chicken gets my attention because you know it is going to be fall-off-the-bone good.

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Feb. 5, 2009

Made these last night in conjuction with my grandma's chicken adobo. Boiled the chicken(to make homemade chicken broth) and removed most of the broth. Added potatoes, 1 1/2 onions, 1/2 Tablespoon of MSG (I know. I know), decreased soy sauce to 1/4 cup, and no vinegar. Next time I'll add the vinegar (maybe 1/4 cup at a time) because mine was still missing something else.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 11, 2009

might have been the soy sauce that wasn't quite the right kind, but this did not taste the same as in the Philippines which is sad because it is so tasty there!

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CINDYROBERT

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Reviewed: Jan. 4, 2009

Hmm.. this recipe looks nice, but i'd add 2 tbs of brown sugar. But then again every family makes their adobo a lil bit different.

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Cutie Cooks

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Excellent! I reduced the amount of vingear somewhat. Its fast, easy and delicious! Definitely a keeper

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debbie

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Living In: Chania, Crete, Greece

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Reviewed: Dec. 11, 2008

Thought it was a little to hot>

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DaleZ

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Tijeras, New Mexico, USA

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Reviewed: Dec. 10, 2008

My whole family really loves this! I change up the type of chicken to whatever I have in the house, but it always turns out great. It's perfect with Jasmine rice and is pretty darn simple to make. Definitely a keeper. Thanks for the recipe!

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kingdink

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Reviewed: Dec. 4, 2008

I didn't realize until I tasted it that I have tasted this before. I guess I just didn't know what it was called. I followed the advice of another reviewer and used a 1/4 c of red wine vinegar instead of white vinegar, I also browned my chicken first. Very delicious will make again.

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southerngirl14

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 27, 2008

Just like my mom makes. I think I'm going to use ginger powder next time and use less peppercorns. The flavour was just right though. I would definitely make this again.

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comicbookguy

Cooking Level: Beginning

Home Town: Quezon City, National Capital Region, Philippines

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 29, 2008

this was very simple and straightforward. If your not a big fan of soy sauce this isn't for you. I served this with Jasmine rice and some lime..thanks for sharing

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 17, 2008

My family loves Adobo Chicken, this was a very good version of it. Very easy to make, goes great with Jasmine Rice.

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fasteddie85

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Reviewed: Sep. 24, 2008

I thought this recipe was really good. I especially liked the addition of the garlic. I browned the chicken first because I like the extra flavor it adds. This is perfect served with steamed rice and broccoli. The leftovers are great too.

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Sandy

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 15, 2008

I was really impressed with this recipe. I paired it with some jasmine rice, and it was a hit on family dinner night. It was extremely easy to make, and everyone really enjoyed the unique taste!

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