Reviewed: Oct. 7, 2006

Very good and easy. Better as a left over.

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Reviewed: Sep. 26, 2006

Wow! So many conflicting reviews! I followed JC Perez's suggestions from 12/29/05 and used 1/3 cup soy, 1/4 cup red wine vinegar, and 1 cup water, but followed the recipe otherwise. I used chicken legs and thickened up the sauce with cornstarch at the end. My husband who normally does not like chicken, really enjoyed it enough to take it to work with him for lunch. I made it with white rice and Colombian frijoles and it was gone quicker than I would ever expected. Thank you for a great recipe!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 22, 2006

Read alot of reviews before making and cut the soy sauce down to 1/2 c. Unfortunately this was not a hit at my house. The soy sauce overpowered everything. Will not try again!

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Sep. 20, 2006

I love this recipe, but I use the ingredients that JC Perez added on 12/29/05.

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luckyinseattle

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Reviewed: Sep. 19, 2006

this recipe was a big disappointment. It seemed the chicken was over-marinated and over-cooked. I followed the recipe. Would not make again.

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narv

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Reviewed: Sep. 10, 2006

If you're looking for a traditional adobo, this isn't it. BUT!! Given the great flavor that's pretty close to traditional and it's simplicity... you can't go wrong! I will be making this again and again :) ** I did follow the suggestion one other person and used 1/2 c. soy sauce and 1/4 c. red wine vinegar and the 1/2 1/2 c. white vinegar. Surprisingly, it was just the right amount!

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: Sep. 1, 2006

Very few ingredients (that are always in the pantry) make a tasty, quick dish. I will definitely make this again.

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roseqman

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2006

My entire family love's this dish. I make it with boneless skinless chicken thighs because they didn't like the skin and bones in the suace. It's also great if you add brocoli or sugar snap peas in the last hour of cooking.

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Jimmy's Wench

Cooking Level: Expert

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Reviewed: Aug. 16, 2006

I didn't care for this recipe. The aroma was not very appealing to me and the chicken did not have a very appetizing look to it. I have never made or ate adobo chicken before so I don't know if that is the way it is suppose to be or not. I could not get past the way it smelled so we did not eat it. Thank you for sharing though.

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pamcolcav

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Reviewed: Aug. 16, 2006

This recipe was a big disappointment. You taste nothing but soy sauce.

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tjscotties

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Reviewed: Aug. 8, 2006

Very Good and easy. I made just a few changes. I sprinkled the chicken w/ Adobo powder and only added 1/2 cup of light soy, 1/4 cup red wine and the full amount of vinegar. Cooked on high for 1 hr then low for 5. When chicken thighs were done, I pulled them out and thickened the sauce w/ corn starch then shredded the chicken and added back into the crock. Served over rice. Thanks for this recipe!

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CRAZYKIDZ

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Reviewed: Aug. 1, 2006

This should be called Soy Sauce Chicken. The chicken came out tender and juicy, falling off of the bones. However, if you don't like soy sauce don't make this. That's the only flavor we could taste. I'd make it again if I didn't have anything else in the house but I won't go out of my way to make it again.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jul. 29, 2006

This turned out wonderful. I used leg quarters that I boiled for about 20 mintues, let cool then took meat off bones. Used low sodium soy salt and a couple of dashes of hot sauce. Tasted great, thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 25, 2006

I've made this recipe quite a few times. Easy and delicious.

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CUCKOOBIRD

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 22, 2006

This is my default recipe when company comes over! EVERYONE loves it, including my picky 2 year old!

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Annie L.

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Reviewed: Jul. 21, 2006

This is a very good recipe. I added more onion and less garlic to our taste and EVERYONE loved it!! THANKS!

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mom2blondes

Cooking Level: Intermediate

Living In: Licking, Missouri, USA

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Reviewed: Jul. 20, 2006

Taste great and easy!!

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PENNYBRADEN

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Reviewed: Jul. 12, 2006

This was excellent and so easy! I couldn't stop eating it. I used cornstarch to thicken up the broth left in the crock pot and ate it over rice. YUMMY:) and next time I think I'll see how this recipe does on just chicken breasts. Thanks. Mmmm

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