Reviewed: May 16, 2012

This recipe was really good! I used 3lbs of bone-in drumsticks and bone-in thighs, and will definitely use only bone-in thighs in the future. Equal parts apple cider vinegar to low sodium soy sauce turned out great, despite some other reviews. We also added a little more garlic (3 cloves total) and ginger and it turned out great.

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Reviewer:

Matt D

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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 9, 2011

First let me state that I used 3 recipes to make Chicken Adobo. I started with Traci's Adobo Seasoning with Adobo Chicken with Ginger. I boiled everything together and waited until the chicken was tender. I added potatoes and cooked until done. Then I drained half the broth, fried some onions, and continued to make this recipe. So far, this is the closest way to get the Chicken Adobo to taste just like my grandma's.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Aug. 23, 2011

The dark meat and the flavor of the sauce was excellent (I did add 1/4 c of water as many reviewers suggested). The breast came out a little too dry for my liking. I think I'll follow a few of the other reviewer's suggestions and cook more slowly next time. Maybe even in a slow cooker.

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Reviewer:

Kricket2571

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: San Francisco, California, USA

Reviewed: Jul. 3, 2011

I used 8 skinless bone-in chicken thighs, 3 garlic cloves (left them in), and a sprinkle of sugar, simmered for an hour. Those were the only changes. Thanks for a simple, tasty recipe!

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Reviewer:

nikita

Reviewed: Jun. 6, 2011

Excellent recipe. I modified by browning the chicken first and I used an entire head of garlic. Simple and the family loved it. The family pack of chicken thighs was gobbled up. That is 3 per family member! 10 thumbs up from my family.

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Reviewer:

tinynancy

Reviewed: May 30, 2011

Tried this recipe out today and my filipino friend loooved it, and he is a mighty good cook. He even said my adobo was better than his! It was really simple to make, the only change I made was to use the rice vinegar instead. I will definately be making this again.

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Reviewer:

vannika

Reviewed: Apr. 29, 2011

used 4 cloves crushed garlic. used half the vinegar called for and cooked chicken for about 35 minutes covered. cooked an additional 15-20 minutes or so uncovered to thicken the sauce a little bit.

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Reviewer:

Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

Reviewed: Feb. 22, 2011

Really easy and excellent! My sauce was a bit strong (I didn't really measure out the vinegar/soy sauce) so I added water and thickened the sauce with a mix of some more water and cornstarch.

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Reviewer:

Kissthec00k

Reviewed: Oct. 27, 2010

I really thought there would be more flavor to this dish, but it's almost like all the ingredients cancelled each other out. Maybe I needed to marinade it longer, but overall feel that the flavor could have been a bit stronger.

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Reviewer:

Hayley

Reviewed: Sep. 3, 2010

I am always looking for chicken recipes and thought this one sounded interesting. I loved it. (I forgot bay leaves so that will be for next time). I served it over noodles and loved the sauce and the chicken. I used just skinless thighs - wasn't sure if it was supposed to be a skin-on or skin-off recipe. Will definitely make again.

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