The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: May 9, 2007
This was just ok. I used other's suggestions for Seasoned Rice Vinegar, kept in garlic...BUT it was just chicken in rice. The soy sauce flavor over-powered everything else. I use a marinade for salmon that tastes just like this and the only ingredients that are the same are the garlic and the soy sauce. I probably won't make this again unless I get desperate for a different chicken taste.
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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 30, 2007
Thank you for the recipe - this was delicious. I made a few alterations that I felt added more flavor - I kept the garlic in since I love the taste of garlic, I substituted the apple cider vinegar with white wine vinegar, and added more portions of the soy sauce and vinegar to create a gravy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 30, 2006
Made this in the crockput for tonights dinner, except I used pork and followed another reviewers suggestion of the rice vinegar....It came out perfect. I served it on Indian frybread with lettuce, tomato, and chives as a topping....PERFECT
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 27, 2006
My whole family liked this one.......a lot. My daughter tore into like there was no tomorrow. You'd have thought it was a last meal or something but she is a big fan of chicken. This is a really good change of taste from the same ol' same ol'. Very good thank you.
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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 18, 2005
Good, but not great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 30, 2005
instead of apple cider viniger, use seasoned gourmet rice viniger...it changes the taste to sweet instead of tangy... An americanized version that fil-am kids like.
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jbt

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 28, 2005
I've been looking for a recipe for this dish for a very long time. I came across a few but they were'nt any good. Thanks Sherry. This is a keeper, My sister and Husband loved it.
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Cooking Level: Intermediate

Home Town: Makakilo, Hawaii, USA
Living In: Kingsland, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 8, 2005
Excellent chicken and a great change from southern fried chicken. I found the garlic rice on this site a great side to this chicken and felt like I was eating in a Philippine restaurant.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 27, 2005
This is easy, has few ingredients, and tastes good.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 8, 2005
We thought this was very good. The chicken was fall apart tender. I didn't remove the garlic after browning it and it was yummy that way. Next time I will probably cut down the vinegar a little and use low sodium soy sauce. It was pretty strong and very salty. It was still very good and I will definitely make this again!
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 13, 2005
my mother-in-law is filipino and she just cuts the chicken up puts it in a pan with vinegar,soy sauce,bay leaves and some garlic and leaves it in there until the juices run clean and its not pink and it falls apart im not kidding it's awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 14, 2004
Would suggest using whole peppercorns and adding a tablespoon or two of sugar to cut acidity. When I cook adobo, I let it boil until the chicken is tender, then fry the chicken in a separate pan to make it crispy. I then add about half of the remaining sauce plus a few cloves of browned garlic.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 21, 2004
This is a keeper. 4 modifications I made were substituting rice vinegar instead of white vinegar, added 1 tsp of ground ginger, added 3 crushed garlic cloves and added one cup of water. Definitely take the bay leaves out but leave the garlic in. I let it all boil covered for 30 minutes. This served over steamed rice was so good! Next time I'll take the skins off to cut back on fat but thanks for this great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 10, 2004
I love adobo I have tried other recipes in the past from this site but this is by far the best one. I made a few modifications I added about a tsp of fresh grated ginger to the sauce, I used about 15-20 whole peppercorns, I used tysons frozen chicken wings (as suggested by another reviewer)and I marinated the chicken for about 5 hrs. Thanks for the wonderful adobo recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 17, 2004
This is the second time I made this recipe...don't know what I did different but it came out better than the first time. My ex came over the night after, ate the leftovers, and DIDN'T WANT TO GO HOME...hahahaha :) Oh yeah...instead of using a whole chicken cut into pieces, I use Tyson frozen chicken wings...they are smaller and much easier to cook with. Try it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 12, 2003
Very easy and quick to make. I didn't care much for it, but my family liked it a lot.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 14, 2002
Was not bad, but not the greatest
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 2, 2002
This was good for a quick weeknight meal.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 27, 2002
This was pretty good- two things I'll do differently next time: 1. Cook it in the crock pot (We were wishing it was a bit more tender). 2. Add something to thicken the sauce into a gravy (flour or xanthan gum). I ended up grabbing some turkey gravy powder and throwing that in to thicken up the watery sauce, and that was good but pretty salty! Other than that, it had a wonderful flavor and I'll make it again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 20, 2002
This was my first time making Chicken Adobo..and I must admit, it has a taste that requires a little getting used to. My older kids hated it (that includes the Hubby). I will try it again and adjust the vinegar and soy and see if I can come up with a compromise they like. Otherwise this is a dish for me and the baby....he will eat almost anything and I am always looking for a new exciting way to cook chicken. :-)
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