Reviewed: Jul. 16, 2003

I tried this recipe at home and asked my filipino friend to come over for dinner. She didn't want to like my chicken adobo, because it was way too salty and something wasn't right with the taste. She told me that I could eliminate the water, add onions, and adjust the amount of soy sauce to suit my taste.

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oogiwoogi

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Reviewed: Jun. 15, 2003

I'm sorry, I thought this recipe was horrible. The sauce was very, very watery. I marinated the chicken for over 24 hours with the listed ingriedients, and I felt in the end, the chicken still tasted bland. And, to top it off, adding the watery sauce just amplified how sour it truly was. It may be that my mother had a different recipe, but I am Filipino-American and I've had other recipes. I did not consider this one a good one, at least for my own tastes. --too brothy, like soup, I cut the salt, and in the end, way sour from too much vinegar. Any other recipes???

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KCM558

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Reviewed: Jun. 2, 2003

great, i added less vinegar and doubled the juice recipe for a broth.mother-in-law loves the broth

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ZGREATHUNTER

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Reviewed: Jan. 25, 2003

I made this for my husband whose mother used to make it for him when he was little. When it was done, I was pretty sure that my kids wouldn't like the strong taste so I added a large can of pineapple chunks and juice to it. That mellowed it out just enough and created the perfect ratio of sweet and salty, which complimented the chicken nicely. I also used boneless and skinless chicken and served it over Jasmine rice. I didn't fry it which made it virtually fat free but full of flavor. Needless to say my family enjoyed it and I will surely be making this again!

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kraftykitti

Cooking Level: Expert

Living In: Temecula, California, USA

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Reviewed: Dec. 11, 2002

I did this in a crockpot and thought the sauce was odd - but we all (me and guests) loved the chicken and I would definitely make it again.

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LKONZELMAN

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Reviewed: Jun. 17, 2002

My boyfriend loves this dish. Everytime I want to get in his good side I just make this and he's putty in my hands. hehehehe

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KAYESIY

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Reviewed: Apr. 12, 2002

Chicken Adobo is delicious when it's done well, and I learned while working in a Filipino restaurant. The chef uses sherry vinegar instead of plain. While the dish is generally characterized by saltiness (Filipinos love salty and sweet flavors), it shouldn't be overwhelmingly salty so you should be able to cut the salt. The sherry vinegar really makes it special.

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LULUMARIE

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Reviewed: Mar. 28, 2002

This recipe was great and a nice change from plain baked chicken. I have two children who can be picky at times, and they loved it! When I made it, I also made some plain white rice and poured the liquid over the rice. Tastes great when served with fresh fruit! I do recommend cutting down on the salt, though. Overall...this was a great dinner!

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DANDNMYKIDS

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Reviewed: Nov. 30, 2001

This recipe was very good, I took the advice from one of the reviews to not add salt, and I believe that helped. It was fine without. I plan to make it again.

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AS2COOK

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Reviewed: Oct. 16, 2001

I to am an American married to a filipino man who craves his mothers wonderful dishes. He said he liked this almost as much as his moms.

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KAT S.

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Reviewed: Oct. 12, 2001

I have no peppercorns, so I didn't use any. I just threw in some regular ground black pepper. It is excellent, very easy, and a nice change from other chicken dishes. My MIL makes this all the time as she's Filipino. My husband said mine was just as good as hers! (Shhhhhhh! Don't tell her!)

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