Authentic Chicken Adobo Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 12, 2014
I followed the recipe exactly and the chicken was tender but my family didn't love the flavor.
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Photo by Shelley Dima

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2014
Great recipe! Yes, the annatto and garlic are listed twice, because they are used twice...SMH. McCormick now has ground annatto (Achiote Molido), so it's a little easier to find in larger grocery stores. The second time I made it I used reduced sodium soy sauce, and it definitely cut down on the saltiness from when I originally tried the recipe but kept the same great flavor. This one's a keeper!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Aug. 30, 2014
I am making this recipe for the second time. It's great! Since annatto is a coloring (and I couldn't find it), I substituted a little turmeric. Last time I made it with chicken, this time I mixed pork and chicken and used a slow cooker. It was also wonderful! Since you end up with a ton of sauce, I thickened it with cornstarch at the very end and served it over UNSALTED rice. The sauce is quite salty (guess you could use low-salt soy). It's a very satisfying dish with flavor combinations I am familiar with in marinades but yet, with the vinegar, it turns out to be a very different taste experience...one that we loved! Oh...I wish I could find coconut vinegar but read other adobo recipes and used apple cider vinegar; again, delicious.
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Photo by Jenny Nelson

Cooking Level: Expert

Home Town: Smithfield, North Carolina, USA

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Reviewed: Nov. 12, 2013
MissiFizzle...the garlic and annatto powder are SUPPOSED to be listed twice, you ADD more after you brown the chicken!! Maybe then it would be a 5 star recipe, a lot more flavor!!
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Reviewed: Nov. 10, 2013
FYI... garlic and annatto powder are both listed twice
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Photo by Missi Faith

Cooking Level: Intermediate

Home Town: Belton, Missouri, USA
Living In: Kansas City, Missouri, USA


 
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