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Reviewed: Feb. 6, 2002

This is the first Filipino dish I've ever made. My husband is Filipino and said this was a great meal. It's pretty easy and tasty. I will make again.

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5 users found this review helpful

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Jennifer R.

Cooking Level: Expert

Living In: Del Mar, California, USA

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Reviewed: Nov. 29, 2001

Great recipe! Thanks a bunch!!

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ADIA_YUMMY

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Reviewed: Nov. 28, 2001

My husband's grandma came from the filipines so she makes the best food. She will not share any of her recipes with anyone, I feel that my husband and children are missing out on one of their native foods so I took it upon myself to make it for them, my husband said it was just as good though. We will never tell her that though! I would recommend marinating at least 2 hours and slow cooking as long as you possibly can stretch it out without overcooking the chicken.

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35 users found this review helpful

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mindy

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Reviewed: Nov. 16, 2001

Finally, I have made my Filipino husband happy. After trying to make this several other times using different recipes, I found a winner. My husband was so impressed and I thought it tasted great. THANK YOU!!

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10 users found this review helpful

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KAT S.

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Reviewed: Oct. 5, 2001

I have family from the Phillipines who make this on a regular basis and have taught me how. although the recipe is good you really don't need that much vinegar unless you really like the strong flavor. I used less and it was wonderful for me.

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15 users found this review helpful

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MARIKA_DESTINY

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Reviewed: Jun. 28, 2001

This is the best recipe for Chicken Adobo I've used. I've tried quite a few.

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Vickie

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Reviewed: Feb. 20, 2001

yummy ilove it

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JOSER420

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Reviewed: Dec. 20, 2000

Basically very good. Maybe remove skin from chicken to reduce fat content of dish. I didn't find it necessary to take the garlic out of the pan before frying the chicken. It's quite salty, so it goes well with steamed vegetables.

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3 users found this review helpful