Reviewed: Jan. 25, 2009

This recipe was okay but didn't knock my socks off as I had expected it to after reading the reviews. I used chicken breasts instead of a whole chicken because of my family's preferences and added bay leaf and peppercorns as suggested. Will make again in the future and try playing with it some more.

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 25, 2009

This was super good. I used boneless chicken breast and added small diced potatoes, mushrooms, and a small amount of fresh lemon juice. We ate it over rice with a side of black beans. Wonderfully yummy. I will make this again and again.

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OzsMom

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

This adobo is great! My son-in-law is Hawaiian Phillipino and always makes this dish for me for my birthday. The dish lost nothing in the slow cooker translation. By the way no problems with a vinegar smell at all.

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Jeanne

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

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Reviewed: Jan. 21, 2009

Easiest recipe ever! I often turn this on around 10pm, and leave it going on low all night/next day, and eat for dinner around 7pm the next day. Found that dark soya sauce works better than light soya sauce. Great on egg noodles, or rice.

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wong13

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Reviewed: Jan. 7, 2009

I wasn't sure about this recipe, but tried it anyway.The flavors were good,I followed other recommendations of bay leaves and peppercorns.Served with brown rice with the "sauce". Maybe next time I'll leave in the crockpot for 6 hours, 8 was to long. Easy and simple ingredients. Thanks.

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Lisa Ann

Cooking Level: Expert

Home Town: Willoughby, Ohio, USA

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Reviewed: Jan. 6, 2009

I really like this recipe. Like others I do a few things differently. I like equal parts vinegar and soy sauce and I also add a few bay leaves. I addition I cook mine in the pressure cooker and it is so tender and delicious!

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dixiechickbs

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 4, 2009

O.K. 1st off I followed some suggestions. I used about half the vinegar & chicken breasts. The result was just O.K. but I don't knock the recipe. I've had this recipe before and no Filipina has ever served it to me as a chicken breast, usually chicken legs & thighs, so my mistake. If you use chicken breasts I would suggest less vinegar, less soy sauce and plain unseasoned rice. I ate mine with snow peas and potatoes and they staved off the saltiness (from the soy sauce) very well. BTW, I did use low sodium sauce. I did like the taste, so I'll be trying it again.

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nick77

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 29, 2008

This has become a family favorite and I will be making this often for a long time to come. Thank you!!!

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carleyandserg

Cooking Level: Expert

Home Town: Olean, New York, USA

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Reviewed: Dec. 11, 2008

I really loved this. I ate all the leftovers myself - great when heated up and put over a salad the next day.

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lisamazz1

Home Town: Brick, New Jersey, USA

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Reviewed: Dec. 11, 2008

Very good, will make again, Thanks for sharing

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Robio17

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 10, 2008

I haven't had adobo in a loong time and I was so happy to find this recipe. It was delicious with some rice and fresh, cooked veggies!

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Fox!nSox

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Dec. 10, 2008

Minus onion, plus bay leaf, this recipe is a keeper. But I will cut the cooking time next time - 6 hours in the crock pot was about an hour too long.

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Wuxxler

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Loganville, Georgia, USA

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Reviewed: Nov. 24, 2008

This is really good, even my preschoolers like it. I make it with boneless, skinless breast though... I've never liked the skin and bones in a traditional adobo!

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RAEBRALOP

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

A very good and easy chicken. If you're not fond of soy sauce or garlic you may not like this very much. Chicken was moist and tender.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 31, 2008

Wonderful chicken and easy to make! I shared with friends and we ate it all!

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Anne

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 29, 2008

My Filipino husband loved this! Just like his Grama's. Substituting chicken breasts for the whole chicken still tasted great but just wasn't the same flavor. Definitely add the peppercorns and bay leaves. Skip the onions and any sugar suggested by other reviewers (not real adobo.)

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Meg Rose

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Reviewed: Oct. 28, 2008

Awesome stuff!!! thank you for sharing and God bless!!!

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calebs wife

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Reviewed: Oct. 26, 2008

I didn't care for this at all. I added the bay leaf and peppercorns as suggested, but it just tasted like soy sauce and vinegar sauce over chicken. Very salty.

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jae

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

I have made this dish twice in a week and loved it both ways I made it! First time I followed directions exactly and thought it was fabulous, but my wife said it was too salty for her taste. Second time out, I cut the soy sauce back to 1/2 cup, added 1/4 cup water to compensate. Definitely was less salty (and not as tasty for my palate) but wife was pleased. I will confess to being a saltaholic, so those who don't care for salty food may want to cut back on the soy or use low-sodium soy sauce. Either way you do it, this is a great recipe for the middle of the week when you need something simple yet delicious for the slow cooker.

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Va. Gentleman

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

This recipe was so easy! I followed the recipe exactly, and used 3 pounds of boneless, skinless chicken thighs. Delicious!

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OUR3HOUNDS

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Slow Cooker Adobo Chicken

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