Reviewed: Jan. 7, 2009

I just made this for dinner and I'm sorry to say that it was horrible. Way, way TOO SALTY. I only used 1 cup of reduced sodium soy sauce and increased the water portion by 1/2 cup and it was still too salty. Then we grilled it and it came out BLACK after 2 1/2 minutes, it was ridiculous. We almost threw the whole thing away but felt too guilty to do so and the bad part is... we still have a ton of leftovers. Very disappointing.

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 30, 2008

very yummie I also cut out some soy and used reduced salt soy to cut down some of the saltyness

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KelseyS

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

This was a good recipe that I will make again. The chicken was so tender. I made it for 6 servings, used low sodium soy sauce, increased water 1/2 cup and ommitted the bay leaf. So yum.

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Heather

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 10, 2008

I usually prefer the breast over the thighs, but these were great! I didn't find them at all greasy, perhaps because I used skinless, boneless, with the fat trimmed. I even looked for grease and tried to skim the it off the top of the broth before reducing it, but there wasn't enough there to make it worthwhile. I also used low salt tamari instead of soy sauce.

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Evilchicken

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

Very tasty. I used low sodium soy sauce and it came out great. I think this would be a terrific recipe for a summer time backyard dinner. It should be easy to expand and most of the cooking is done in the pot.

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CurtAnne

Home Town: Springfield, Missouri, USA

Living In: Pleasanton, California, USA

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Reviewed: Oct. 1, 2008

Overall this is a good recipe and I would have rated it much higher but even reducing the soy sauce to 1 cup made it way too salty for my family. The other seasonings are good and other than the salty taste, the flavors meld well during simmering. I didn't grill the chicken, just thickened the sauce with a w/ cornstarch & water. When I make this again I will reduce the soy sauce even further to 1/2 cup and increase the water to 2 &1/2 cups

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barbiej

Cooking Level: Expert

Living In: North Canton, Ohio, USA

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Reviewed: Sep. 28, 2008

We loved this receipe! It was so good. I had enough sauce leftover to make it again. I didn't have bay leaves but it was good anyway!

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AlisaCakes

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Sep. 7, 2008

It was good. I liked the flavors and so did my kids. Will put this in our "keeper" can!

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Camikb1

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Navarre, Florida, USA

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Reviewed: Jul. 20, 2008

I can't even stress how disappointed I was in this dish. I followed the recipe exactly and was very unimpressed with the results. The chicken was dry, salty and sour. Not a dish I will make again - nor would I recommend it to others.

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Jul. 2, 2008

I've made Adobo many times - for those who found that it was too salty, this has to do with the brand of soy sauce you use. If you buy Kikoman for example use 1/2 cup less than the recipe calls for or add more water. If you buy a Filipino brand like Silver Swan then follow the recipe as is and it won't be salty at all.

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ISABELANGELES

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Reviewed: Jun. 27, 2008

This is a wonderful recipe! I substituted chicken wings, because we were having a "wing" party with various types of wings, but followed the recipe otherwise. We had BBQ, Garlic hot and adobo wings and the adobo wings were the first to go. Try it, you'll love it!!!

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: May 28, 2008

I made this with breasts instead of thighs, and it turned out pretty good, however I think the boil time was a little long for using white meat instead of dark meat, and they overcooked just a bit. I'll have to try it again with thighs, but it was a great recipe! Served it over Cilantro Lime Rice

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Mofish

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Reviewed: May 12, 2008

Very Good. I used less soy sauce then the recipe called for and i put the chicken on the GF grill since i don't have an outdoor grill. Great recipe that I will use again.

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Tamaraluvsfood

Cooking Level: Intermediate

Home Town: Miramar, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: May 9, 2008

yummy, just used 1/2 cup of soy sauce and it was delish. I served right after grilling and the remaining chicken I let soak in the sauce so it wouldn't dry out. This is a keeper

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: May 6, 2008

My mom usually cooks the Filipino food and when I showed here this recipe she was skeptical about bbq'n this since she usually cooks it the traditional way. But now everytime I uses this recipe she likes this way instead. I think 40 minutes is too long for it to cook over the stove. So I reduce it to about 15 - 20 minutes and then bbq it.

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lidz1528

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Apr. 30, 2008

My kids love it. I made it in the crockpot with frozen chicken so that it won't fall apart. My son tried it before I have a chance to broil it (too cold outside for grilling) and he thinks it's similar. Made it again tonight and decided that it is much better with the grilling.

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SHORTCUTCOOK

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Reviewed: Apr. 7, 2008

Wow, I served with brown rice and lots of the juice/glaze drowning everything. Tastes just like dad's!! I am used to adobo made in a big stock pot and simmered for hours, so this was a nice change but still had authentic flavor. It didn't turn glaze-like (more of just an adobo juice), but thats probably due to the fact I used less honey. I made the marinade and put the chicken in a bag with it and froze it until ready to use. Yesterday i put it in the fridge to defrost and further marinate the flavor. FABULOUS!! And for those who say it is too salty, it is not at all. I used reduced sodium soy sauce after reading the reviews, but ended up putting La Choy full sodium soy on afterward because it was lacking something. Salt. It's just how the flavors are supposed to be. That taught me not to mess with perfection ;)

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Lindsay from B'more

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Reviewed: Mar. 20, 2008

Wow! what a great recipe. Will make again for sure!

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SHELENE777

Cooking Level: Expert

Home Town: Topanga, California, USA

Living In: Deltona, Florida, USA

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Reviewed: Feb. 7, 2008

I was surprised at how much I liked this recipe, since I don't usually use soy sauce at all! It was pretty salty, though, so I think I would use less soy sauce next time. But overall, a GREAT recipe that I will definitely use again.

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