Reviewed: Mar. 6, 2012

I personally thought it had a bit too much vinegar. I think it would be better in I cut out some of it.

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Reviewer:

rossdee

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

Fantastic recipe...5 stars all the way around for ease of preparation and taste...great recipe! Thanks so much for submitting this gem!!

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Reviewer:

witchywoman

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Jan. 28, 2012

Fabulous, fabulous, fabulous! A wonderful combination of flavors to tickle the taste buds of even the most finicky eaters. Easy to make, and although I didn't quite have a full cup of soy sauce on-hand, the chicken tasted out of this world. I did pierce the meat prior to browning and again while it was resting so it would absorb the maximum sauce in the slow cooker. Honestly, this is such a crowd pleaser! Thanks so much, Margo!

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Reviewer:

Nancy Bowman

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Monroe, Washington, USA

Reviewed: Jan. 23, 2012

This was my first attempt making chicken adobo and it turned out wonderfully. I really appreciate how easy it was to make and with so few ingredients(pantry staples, no less!). I didn't have a cinnamin stick so I used some of the ground stuff. I would recommend this recipe to a beginner or someone like me who has never made adobo before. Thanks so much Margo!

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Reviewer:

Cassel

Reviewed: Jan. 14, 2012

I tried this last night. The flavor is awesome but the sauce was a bit watery. I am going to add some cornstarch & water in order to make it a bit more gravy like & stick. Next time I make this I will make it with boneless chicken breasts b/c the meat I got off of the the thighs & drumsticks wasn't very filling for me. Great flavor though

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Reviewer:

APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

Reviewed: Dec. 15, 2011

Excellent! Just like my neighbor used to make. I did add an additional cup and a half water and used 1/4 tsp of cinnamon (did not have a stick). Served with steamed white rice and broccoli, both drizzled with the simmering sauce. My 2 1/2 year old loved it!

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Reviewer:

Doobzie

Cooking Level: Expert

Reviewed: Sep. 22, 2011

This recipe was amazing, very simple to make, and a great balance of flavors. I didn't change the recipe at all.Even my picky children asked me to make it again. The next tie I make it I might try piercing the meat to get a little more flavor.

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Reviewer:

njcarlson

Reviewed: Jul. 18, 2011

Turned out fantastic - followed it to a T, and could not have been more pleased with the outcome. Very easy to make and prepare side dishes while the chicken simmers. The whole family loved it, and the leftovers are delicious - I might even try to make ahead and freeze. I love that this is low carb!

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