Reviewed: Jan. 21, 2013

This is a good basic recipe for Adobo. I don't know why people are panning it. My aunt (from Capiz, PI) always made it with plenty of vinegar. I use more garlic, and also add plantains.

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Reviewer:

Christine M

Cooking Level: Expert

Living In: Cumming, Georgia, USA

Reviewed: Dec. 16, 2011

Very good recipes for adobo! Added to my permanent list. Thanks!

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2 users found this review helpful

Reviewer:

Jen

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Reviewed: Dec. 14, 2011

Good easy recipe. My mom made a good chicken adobo but haven't been able to replicate it yet.

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Reviewer:

kimisarita

Reviewed: Sep. 27, 2011

This is the simplest adobo recipe I have seen. Found it a tad salty for my liking. Fixed it by adding some chilli flakes.

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Reviewer:

ThomasT

Reviewed: Apr. 29, 2011

way too much vinegar. also, dont include the onion.

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Reviewer:

Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

Reviewed: Apr. 25, 2011

I agree with previous comments. Too much vinegar wil ruin the chicken. Othewise an authentic rendition of a classic.

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3 users found this review helpful

Reviewer:

Sue Olsson

Home Town: Sarnia, Ontario, Canada

Reviewed: Mar. 2, 2011

I agree with the others here that the recipe will be too sour. I would recommend a 1:1 vinegar to soy sauce ratio - but you must experiment to suit your taste.

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Reviewer:

AdoboChef

Reviewed: Jun. 1, 2010

The recipes as stated would be way to vinergary! There is an easier way of calculating the liquid ingredients. 2 parts water to 1 part vinegar and 1 part soy sauce. Also, nix the sugar (not needed) and you don't need to salt to taste because it will be salty enough from the soy sauce. Some use the low-sodium soy sauce because of this. I have been making Adobo for over 20 years now taught to me by my mom.

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27 users found this review helpful