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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: May 19, 2012

Staple crowd pleaser

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Morgan

Reviewed: Apr. 1, 2012

family favorite. I like to take out the chicken after it is done cooking and fry in heated oil to crisp the skin. Then we like a little thicker sauce for your rice, and add a tablespoon corn sauce to 1/4 cup water and stir in simmering sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MMAKOWSKY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 20, 2012

I tried to take too many reviewer suggestions. I did marinate my chicken thighs, but then I tried to brown it, and that did not work. I may try it next time the alternative way, but the marination without browning still tasted darn good. If I had cooked the chicken for the full 30 min (since I did not use the whole chicken), it would have been overcooked. I used the condensed sauce to sautee some long beans to really good results too. This recipe is definitely a repeat!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lilorchid82

Reviewed: Feb. 29, 2012

Yum-o. Served with couscous.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Feb. 28, 2012

We love this! My only changes were to cook in a slow cooker for 8 -10 hours, used 1/4 cup vinegar, and added 1/2 cup of water. Also, I was too busy to peel and chopped garlic, so I used 2 heaping teaspoons of jarred minced garlic. Will definitely be making this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OhioMom

Reviewed: Feb. 20, 2012

Fried chicken pieces first with chopped onion. Used adobo seasoning and garlic powder. Used 1/2 cup soy sauce, red wine vinegar and water. Delicious chicken and excellent sauce when cooked down.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Liberty Belle

Reviewed: Feb. 18, 2012

I was looking for a dish to make for girl scout international Night (we did the Philippines). And I found this. WOW this went over fantastically. I did 10 lbs and came home with less than a cup. I did follow the recomended changes. (used 1/4 cup Apple Cider Vinegar added 1 cup water. Used ground ginger). This has been added to our main dishes to cook. WOW amazing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BellaByrdie

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Bowling Green, Kentucky, USA

Reviewed: Feb. 13, 2012

I used my own variation and it turned out delicious! I don't like cooking twice so i just boiled everything on medium heat for about 35 minutes with the lid on. I used chicken thighs which always seem to pick up the marinade well. I didn't even have to let it sit in the marinade! I used the Braggs amino acids since I was on some diet earlier. I used about 1/4 cup braggs amino acids, 1 cup water, more if the juices are drying out too much (the juices will dry out even with the lid on), garlic powder, black pepper, and about 1-2 tablespoons of rice vinegar. I'm not a fan of vinegar, so less is better for me. I then put them all in the pot, pierced the skinless chicken thighs with a fork, and let it simmer on medium heat. then ate it with rice, now i'm addicted to it! yum!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

malycious

Reviewed: Feb. 4, 2012

This is a great recipe, but I did make a few changes to suit my family's tastes. I used white wine vinegar, instead of the distilled white. I also used only skinless chicken leg quarters, since breast meat can be rather dry if braised too long. And, I browned the chicken in a little canola oil before adding the soy-vinegar mixture. Finally, after the meat was cooked, I skimmed the fat off the top before serving.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cecilia

Reviewed: Feb. 1, 2012

I used boneless skinless chicken and left out the ginger since I didn't have any. Browned the chicken. Then I started off with 1 cup low sodium soy sauce & 3/4 cup white vinegar it was to tart to me and keep mixing the soy &vinegar to my liking it was still a little tart so I added 3tsp brown sugar & 1 cup water. Brought it to a boil & let it simmer for about 3 hrs adding a little water to keep chicken covered. I still gave this recipe 5 stars because it is a great starting point and it was delicious my whole family loved it! As others reviewers have stated I think the key to this recipe is finding the right balance between the soy & vinegar and adjusting it to your tastes=) Next time I will try it with the ginger.

Was this review helpful? [ YES ]
2 users found this review helpful