Reviewed: Nov. 10, 2009

I really hacked this one but it turned out to be very good - we all liked it. Used balsamic vinegar, yellow onion and chicken breasts. Cooked 4 hours low. I'll make this exact version again.

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hubris

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Reviewed: Nov. 4, 2009

Awesome flavour and the meat fell off the bone. Followed the recipe except I used Red WIne Vinegar cause that's what I had and it was great !! Will make this again for sure !

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Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Oct. 28, 2009

Good substitute for the real thing

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Amy

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Reviewed: Oct. 7, 2009

A very good authentic recipe, my Filipino hubby really liked it. And I love the fact that you get so much flavor from so few ingredients (and stuff you mostly have on hand anyway!) I agree that you should NOT add sugar, if you want something sweeter look for a teriyaki recipe.

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Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

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Reviewed: Sep. 2, 2009

Lots of garlic flavor with this dish. We thought it was a pretty good slow cooker recipe, I would definitely make it again.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 2, 2009

I agree with the previous reviewer. This had the starts of a flavorful adobo, but wasn't as strong as the real kind should be. It was tastey nonetheless. Next time I might try a different adobo recipe.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 19, 2009

I've made adobo before (and eaten it many, many times), but I couldn't remember the entire recipe my adopted Filipino family taught me, so I tried this one and brought it into work for my Filipino coworkers to try. The flavoring is very light, more like "American-ized Adobo". Everyone agreed that much more vinegar is needed for "real adobo". The chicken came out very moist and tender, falling off the bone, but this is due to cooking it in the slow cooker. It didn't taste bad, it's just not a strong enough flavor. Add a lot more vinegar when making this, I recommend Native cane vinegar, found in Filipino and Asian grocers. The soy sauce is probably the right amount, maybe a little more as the coloring seemed to be about right.

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Jenner

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 3, 2009

We love Filipino food but did not care for this recipe at all.

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kandiczichos

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Reviewed: Jul. 31, 2009

a little salty

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rp204

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Reviewed: Jul. 31, 2009

It was definitely easy. I think I cooked the chicken too long because it was a little dry so do not overcook. I thought this was good, but not "The Best".

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cookhealthy

Cooking Level: Expert

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Reviewed: Jun. 18, 2009

This was tasty! I liked it more than b-f did he thought it was plain but that could of been my fault. I didnt cut the chicken up bec I though it would dry out I just put it in whole. I used red wine vinegar and added basil and pepper. I cooked this on low for 4hrs and it was great very moist. Next time Im either going to chop chicken up near the end or thicken the sauce and add it on top. Onions were very good. Im gonna cook this every 3rd chicken I get.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Jun. 4, 2009

I made a couple changes. I used three boneless skinless chicken breasts, 3/4 soy sauce, 1/2C vinegar(white), 8 garlic cloves pressed, 2 bay leaves and crushed black peppercorn and cooked in crockpot on high for 4 hours, stirring occasionally. My Filipino husband rated it an 8.5/10 - which I feel is pretty good for my first time making Chicken Adobo :) I served w/ rice made in the rice cooker. DELISH!!!

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JC

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Reviewed: Jun. 3, 2009

Replace half the soy sauce with water so it is not so salty and add black pepper (2 tsp). I also followed another review wich said to use cider vinegar. Serve it over rice. YUMMY!

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canadiangirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 2, 2009

Ok. My husband liked it, but I did not..

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coconutheather

Cooking Level: Intermediate

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Reviewed: May 25, 2009

Yeah so I overcooked this a bit but thats the way it is sometimes with work schedule. However, it was still great, even my fussy kids loved it!

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: May 23, 2009

We have now made this recipe several times and really enjoy it. It reminds my husband of his childhood. We just make sure to put the peppercorns into a tea bag so they are easy to take out and we always use applecider vinegar.

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Rachael Res

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Reviewed: Apr. 27, 2009

Super Recipe! I used 1/2 worstishire sauce and 1/2 Soy Sauce to cut down on the salt. Will for sure make this one again-kids and husband really enjoyed it!

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Annie

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

I did maybe 10 weeks, off and on, in the Philippines while serving in Vietnam in the mid-60's. I became addicted to adobo. [Anything] Adobo. I'd probably eat Worms Adobo if offered. This is a really good recipe. Don't stop with the onion, try carrots, potatoes [put them in right at the end]. We put pea pods, a green pepper, and broccoli in. Don't worry if the chicken isn't covered at first, it will be. Thighs work just great, the bones are big and you can pick them out when you're serving them. Really good on brown rice. I used red wine vinegar, but I'm not sure it matters. You can do this with pork too. A really easy recipe and it can simmer until you're really ready for dinner.

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Skip

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Reviewed: Apr. 15, 2009

I used only chicken thighs, omitted the onion, added three small bay leaves and a tablespoon of peppercorns. It was very good; it came close to the adobo that my Filipino friends used to make for me, but the texture was slightly off (my husband commented that it was a bit too "mushy" for his liking). Although I like the ease of the slow cooker, next time I will try a stove top recipe. Also, be wary of the cooking time if your slow cooker tends to cook hot as mine does -- I think it was done after only four hours.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

I keep thinking it must've been something I did, but I followed this recipe almost to the T and it tasted terrible. It tasted like overcooked chicken soaked in too much soy sauce for too long. I even used reduced sodium soy sauce and served it over steamed rice, and it was still way too salty to eat.

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digelt

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Slow Cooker Adobo Chicken

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