Reviewed: Nov. 28, 2009

Excellent recipe! Added more garlic (we like garlic) and @ 1 T of brown sugar (to make more of a teriyaki twist), omitted the pepper (add it at the table if you want it!) and used only 1/3 cup of regular soy sauce because I didn't have any lite. I just needed a basic recipe to get me started. After living in the Philipines, this made the cut! Thanks angelaBBf

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Sistercat

Cooking Level: Expert

Home Town: Randolph, New York, USA

Living In: Wellsboro, Pennsylvania, USA

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Reviewed: Nov. 10, 2009

not what I remembered

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 24, 2009

This was so good. It reminded me of living in Guam when I was a child. I browned the chicken first in a deep dutch oven, then removed the chicken and sauteed onions, minced shallots, and garlic (4 large cloves). The serious browning made it delicious. I also included fish sauce (1 1/2 tbsp) and some honey to make it sweet. Then I served it with persimmon and cilantro and green onion.

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Nick

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Reviewed: Oct. 16, 2009

I've had this recipe saved for over a year and just made it last night. I loved it! I used chicken thighs and lightley seasoned them with pepper & garlic salt before browning them. I also seasoned the liquid mixtured with a little salt & garlic salt. I served it with brown rice and spinach...YUM!

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Carrine T.

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Hawthorne, California, USA

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Reviewed: Oct. 9, 2009

Absolutely delicious! I added a tsp. of sugar and other than that, I would not change a thing. Definitely a "keeper". Thank you for sharing, AngelaBBF

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MBALL

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Reviewed: Aug. 24, 2009

Delicious Adobo recipe! I added 1/3 cup of water in fear that it would be too salty, and it came out perfect. Next time I will add some more onion. I piled the sauteed onion on top of my chicken, I wish I had more for the left over pieces. Thank you angelaBBF!

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aimdnagor

Cooking Level: Intermediate

Home Town: Soledad, California, USA

Living In: Salinas, California, USA

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Reviewed: Jul. 16, 2009

Not a bad meal. Too much soy sauce after it was cooked it was beyond salty.

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Rachael

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Reviewed: May 10, 2009

Another person said that chicken breasts dry out too quickly and make awful leftovers. All I had was chicken breasts and decided to try it anyway because it sounded so delicious. It turned out to be a marvelous dish just using breasts! I used 2/3c soy sauce, 2/3c white vinegar, and 1/3c water, and added fresh green peppers, fresh musrooms, sundried tomatoes, and fresh green beans. Served over brown rice with warm sourdough bread and salad. It was nice and saucy, and a perfect meal. I also thought the flavors blended nicely together, no overwhelming taste of vinegar or soy sauce. Thank you for this wonderful submission!

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LizardLover2009

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 30, 2009

Really like this recipe, used a whole chicken that I cut up and removed skin. Turned out really good, although think I should have simmered for longer, next time might let simmer for an hour or so.

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MAXINEHARRIS

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Reviewed: Apr. 24, 2009

made it for my daugthers birthday and she loved it.

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teddybear

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Reviewed: Apr. 5, 2009

Followed directions exactly and it came out WAY too salty. Think next time I would add more water to dilute it, or broth or something.

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Elaine G.

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Reviewed: Apr. 1, 2009

I use this recipe ALL THE TIME. I think the white vinegar is too strong but I like the dish. It is unique and tender.

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Michelle

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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Reviewed: Mar. 23, 2009

What did i do wrong!!! i used boneless skinless breasts, i followed the recipe word for word and it still came out as dry as charcoal!! please help!

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vidya20

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Reviewed: Mar. 4, 2009

My husband is a picky eater - and he loved this dish! He actually "offered" to eat the leftovers for lunch.

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justjoy

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Reviewed: Mar. 2, 2009

There are VERY FEW dishes that I make over and over and this is one! MY MEAT AND POTATOES FAMILY LOVED IT -- just use less pepper. I hurt myself with all that heat! EXCELLENT~

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KBREDEAU

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Reviewed: Mar. 2, 2009

Simple ingrediants. Deglaze the pan with a liquid of choice with the onions & garlic for softening after browning the chicken. Less black pepper, add to taste. Add frozen or fresh veggies. Very good. Thanks.

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Sydney

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Reviewed: Feb. 22, 2009

WAY TOO SALTY as written. I like the concept of the recipe so I am going to try again with half of the soy sauce called for and also increase the onion.

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D. Dalrymple

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

yummy,i used red wine vinegar and 2 TBP of brown sugar,also made a nice gravy for the steam white rice.yummmmmmy

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 2, 2009

What a disappointment! We thought we were selecting something with Latin American influences that would knock our socks off but found we had an Asian salt lick instead. If you like soy, this recipe is for you, but save yourself the time and the chicken and drink it straight from the bottle. Not sure what is so famous about it except that none of us at the party will ever forget how much we disliked it.

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melissa3830

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Reviewed: Jan. 24, 2009

This was delicious at first, but after a while the flavor was kind of overwhelming. I really liked it though. If you love soy sauce, then you will love this recipe.

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