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. 29, 2006

first off...real traditional adobo doesn't have ginger. i made this for dinner tonight followed it to a T except i used 6 chicken breasts and chopped the onions instead of just leaving it smashed and put in 1/2 cup of vinegar instead. i let my hubby taste test it b4 turning off the oven and he said it was bland. so i added a little more soy sauce and i turned it way too salty in my opinion. my hubby's opinion was that it was too sour. i'm giving it a 2 cuz somehow we were still able to eat it...yet alot of leftovers n' i'm sure i'm going to end up throwing it out tomorrow. some advice...watch out on the vinegar...do it by taste i guess and adobo normally doesn't have ginger as part of the ingredient.

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luvmybabies

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Reviewed: Mar. 18, 2006

This recipe was pretty good; however, I did not think it measured up to the rave reviews it has received from some.

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Merete

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Reviewed: Jan. 21, 2006

I love this recipe and have made it many times. If you are a sauerkraut fan, you also might want to try adding shredded cabbage to the recipe (I've used the 16 oz package of shredded cabbage available in the produce section of your grocery store). Wonderful!

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Janna

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Reviewed: Jan. 10, 2006

I changed a couple of things. I used low sodium soy sauce (less salty), used bone in chicken thighs and cooked in the oven with the marinade at 350 for 45 min and then took out of marinade and broiled under broiler until skin was nice and crispy. My kids love this!

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Andrea

Cooking Level: Expert

Home Town: Hyde Park, Utah, USA

Living In: Eagle, Idaho, USA

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Reviewed: Dec. 29, 2005

I am part Filipino and generations of my family have always browned the chicken pieces first, in a little oil with one small, chopped onion in a separate skillet - then transfer to soup pot or dutch oven. Browning the chicken with onion first makes a huge difference to the flavor. I use 1/4 cup red wine vinegar and 1 cup water. Eliminate the white vinegar and peppercorns. Add a little salt if needed. You can also substitute fresh garlic with a generous amount of garlic powder or granulated garlic. It's delicious!

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JC Perez

Cooking Level: Expert

Home Town: Carmel, California, USA

Living In: Santa Clara, California, USA

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Reviewed: Dec. 16, 2005

Very tasty, however I expected the more traditional spicy (hot) adobo chicken. But it still makes a very good dinner.

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Tim D.M.

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Reviewed: Nov. 6, 2005

We loved this! It was super easy to prepare too. We'll definitely make it again.

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Beth

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Reviewed: Oct. 30, 2005

It's good, the vinegar flavour was a little strong for me. Chicken was tender but not incredibly juicy. I used bone-in chicken thighs, and even though I like skin there was a lot of oil in the dish making it difficult for the water to exaporate off. Overall, I'd probably make again.

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makgill17

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 24, 2005

I'm Filipino and this is probably the best adobo I've ever had! It's very flavorful with the ginger and garlic. I like to use boneless and skinless drums/legs.

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KAIHIOLA56

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Goldsboro, North Carolina, USA

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Reviewed: Oct. 20, 2005

My whole family loves this recipe - even my pre-schooler who only eats mac-n-cheese or chicken nuggets!

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Gabriellyn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 27, 2005

We enjoyed this. I did cut the Viniger by 1/3 and added water. We agreed that it needed a little more though. I will be making this again.

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Crawdadr

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Reviewed: Sep. 16, 2005

The amount of vinegar is not bad, I simply used way more soy sauce after browning the chicken. The chicken was almost swimming in it. I also browned some onions with the chicken soy sauce and garlic which probably helped counteract the vinegar. Also - after you add the vinegar, don't stir!

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TATIANA131

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Reviewed: Aug. 29, 2005

I have tried numerous recipes for adobo chicken but this one tops them all. (The others just didn't seem to get the right balance of soy sauce and vinegar) I changed it a bit by adding half an onion and 1/2 teaspoon of brown sugar and changing the vinegar portion to 1/2 cup white and 1/4 apple cider. I also used split chicken breasts on the bone and allowed it all to marinate for about an hour. The breasts didn't take long to cook and I didn't strain the liquid. I just served the whole thing in a big bowl for a family style dinner. Yummy!

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jlee

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Reviewed: Jun. 20, 2005

Really tasty recipe. I would advise to cut the vinegar called for in half to make this taste like true Adobo. Otherwise, this was a very easy and delicious recipe.

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BOOBINSON

Cooking Level: Intermediate

Home Town: Suffern, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 7, 2005

I have used this recipe extensively for over a year. It is my SUPER FAVORITE. I dont change a thing, its just perfect!

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JENNARICHARDS

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Reviewed: Apr. 26, 2005

This dish is delicious! The only change I made was I reduced the amount of vinegar added, as other reviewers suggested, to a little less than 1/2 cup. I kept everything else the same. The combination of ingredients gives the chicken such great flavor. Since I had extra sauce, I added some cut-up potatoes to cook in the sauce. YUMmy! It goes so well over rice. It's also easy to make.

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All4food

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Reviewed: Jan. 30, 2005

This is a good recipe. I did some modifications according to my liking. I decreased the vinegar to 1/4 cup and added it together with 1/2 tsp of olive oil, about 15 minutes before removing the saucepan from the heat. I also added 1/4 cup of water at the beginning of my cooking to boil the chicken longer, it turned out very tender. MY first time to make a great adobo, thank you Liza

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SWEETTOOTH22

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Reviewed: Dec. 18, 2004

The chicken is very tender and I like the ginger. I thought it had too much of a vinegar taste - maybe it would be better with half as much vinegar. My family did not like the strong vinegar taste but did like the texture of the chicken.

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GARCELON

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Reviewed: Nov. 5, 2004

tastes great! just like my boyfriend's mom dish (who is filipino). only thing i add to this recipe is some water as it can be a bit salty due to soysauce.. and i chop up some potatoes and mushrooms to add to the pot as well and cook it together. awesome over rice and great as leftover as well.

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KLOW80

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Reviewed: Oct. 6, 2004

I made this tonight for dinner and it was great! My roommates and I loved it and it made the place smell so good. I'm a starving college student, so I don't have much in my kitchen--omitting the bay leaves and peppercorns didn't matter. I also substituted 6 thighs for the whole chicken (again, we're poor students here). I'll definitely be making this again!

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