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: Dec. 14, 2007

This was great served on the rice!! I added one cup of water because I thought it would be too strong. I should have just let it alone. Will definitely be making again. Served this with green beans and corn bread.

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VicWarren2

Cooking Level: Intermediate

Home Town: Cleveland, Georgia, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 10, 2007

Excellent! This tastes is just like my mother's adobo. I added one cup of water as another reviewer suggested and it turned out perfect. I forgot to buy fresh ginger at the market so I used the powdered kind. It still turned out great. We're having it for dinner again tonight.

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Cherise G.

Cooking Level: Intermediate

Home Town: Isleton, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 7, 2007

I've made this a bunch of times, always with great results. I like to use 2 6-packs of boneless chicken thighs (or substitute 1 of the packs with a couple of thick boneless pork chops, cubed). I prefer to substitute at least half of the vinegar with cider vinegar, to cut down on the harshness of the vinegar, and to bring out a little tangy sweetness. I also use only about 1 teaspoon of peppercorns (counting them to make removal easier later). Before serving, I only try to remove the bay leaves and peppercorns, but I leave the bits of garlic and ginger in, since they add so much good flavor. My husband and our picky 2-year old love it, and so do I!

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Zafo's Mom

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

I made this tonight (foreign cuisine night) and it was awesome! I used quartered chicken pieces, and rice wine vinegar. I almost threw in the onions I'd cooked like another reviewer recommended but after a quick taste of the cooked chicken I discarded that idea as the dish was very flavorful in its own right. I'm positive we will make the again and again. I served with warm Japanese sushi rice (practicing for next week's meal) and it paired very well!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Dec. 5, 2007

I used chicken thighs and just cut the skin off myself to keep it from getting too greasy. I also used rice wine vinegar instead of white, but I think it was a mistake because the dish didn't have the pungency I was craving. Also, more peppercorns were needed.

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Genevieve

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Reviewed: Dec. 4, 2007

This is very similar to what my mom use to make when I was little. All I do is combine all the ingredients in a large dutch oven (used alittle more soy sauce, the low sodium kind, and cut the vinegar to 1/2 cup and added 1 cup of water, this was it won't turn out too vinegar tasting) and put about 3 lbs of drumstick in and bring it to a boil, reduce heat and let simmer for 30 mins. The one thing that I love to do with this dish is to boil a few eggs in another pot until it's firm, peel them and stick them in the pot and stir it all up, it's not too often we eat hard boil eggs, and it's great this way served on a bed of hot jasmine or basmati rice!

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Sissy

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Reviewed: Dec. 4, 2007

I'm not an expert cook and this dish was so easy to make. My adobo normally comes out with little flavor and too watery. I followed the recipe along with some tips from the other reviews and this time it turned out the way it's suppose to be! Thanks for sharing!

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jenigCA

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Reviewed: Nov. 19, 2007

Okay. Very salty. And the chicken ended up with a bit of a funny texture.

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melissahunter

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Reviewed: Nov. 13, 2007

This was super yummy!!! I used dark meat chicken thighs still on the bone, and it was delicious! Everything else - I followed exactly as the recipe stated. My boyfriend loved it, too.

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Miss Bubbles

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Reviewed: Oct. 29, 2007

I made this for a friend who loves Adobo Chicken and lived in the Philippines. He said there shouldn't be any ginger or black peppercorns in it. I also used some cornstarch at the end to help thicken the sauce a little.

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lola

Cooking Level: Expert

Home Town: Satellite Beach, Florida, USA

Living In: Melbourne, Florida, USA

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Reviewed: Oct. 7, 2007

I grew up on chicken adobo, and this is fantastic!!!

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Reviewer:

afoodlover4

Cooking Level: Intermediate

Home Town: Port Huron, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 2, 2007

I just made this twice now (in the same evening!) and loved it. First off, I used rice vinegar and a Philipino soy sauce. I read all the user reviews and was terrified about the amount of vinegar; DO NOT change the amount of vinegar used...just add 1 cup of water. Then towards the end of cooking I added cornstarch to thicken. It had such good flavor.

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Chameleon

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Reviewed: Sep. 22, 2007

Definitely a dish to make again and again. I use chicken breasts on the bone cut in half instead of dark meat. You can't get easier than throwing everything in pot and turning the flame on.

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LApagmom2

Cooking Level: Intermediate

Home Town: Shaker Heights, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 15, 2007

Yum! Just like my Lola used to make....

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prnces14

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Reviewed: Sep. 14, 2007

WOW! simply the best Filipino Recipe.

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lutongbahay.com

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Reviewed: Sep. 10, 2007

My girlfriend is Filipina and she loves it when I cook recipes that remind her of home. This is her favorite and delicious to boot! A little orange juice adds a nice tanginess.

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Mat

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Reviewed: Aug. 29, 2007

too much vinegar

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MELVIS65

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Reviewed: Aug. 15, 2007

The thought of it was good but the end result not so good. Far too much vinegar flavour for us. The only thing me and my boyfriend ate was the rice! Normally we love food like this but this recipe was just not for us!

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Reviewer:

Rebecca_Jayne

Cooking Level: Intermediate

Home Town: Clitheroe, Lancashire, England, U.K.

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Reviewed: Jul. 27, 2007

DELICIOUS! I'm giving this 4 stars because I didn't follow your recipe exactly. I had 5lb of quarter legs and, since I was simply too lazy to alter the recipe to fit 5lb, I just guessed. I used ground pepper instead of peppercorns. I went heavy on both the garlic and the pepper, since I am a huge fan of both. We didn't have bay leaves so I used the leaves on our lime tree in our backyard, which is what my mom usually uses when cooking. Turned out GREAT. I will make sure to have my Filipino friends try it to see what they think!

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Genie

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Pittsburg, California, USA

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Reviewed: Jul. 25, 2007

I gave it a 4 for two reasons. First, the ginger root should be grated, not sliced. Second, add onions, lots of onions. I cut up two large ones and sauted them with the garlic and pepper. Other than that the proportions of soy sauce and vinegar were great. Use Asian white vinegar and a good quality soy sauce! I made one more change this last time. I left the ginger root out completely and added two small red peppers. It added the the right amount of "hot" to it. My wife loved it.

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