Reviewed: Oct. 12, 2008

quick and easy. The fragance was not attractive in the house on hour 6 but my boyfriend and brother enjoyed it

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Miss Peek

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 6, 2008

This was my first time ever eating or cooking Filipino food. I decided I'd try it as everyone at church (I'm catholic) raves about the food our Filipino ladies cook. Now I see what all the hoopla is about! This was not only easy, it tasted really amazing. I was surprised because looking at the ingredients, I didn't think it was going to be anything spectacular, I am so glad that I was wrong! If you're looking to try Filipino food, this a great, easy recipe to begin with! I will definitely be trying more Filipino recipes after this! Thanks for sharing!

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Donna

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

This recipe was easy and the end result was really good. I followed the suggestion of others on adding the peppercorns and bay leave, some brown sugar, less white vinegar. I omitted the onions and added some cilantro that I had left from some tacos. I know is not part of the real Adobo Chicken but it added great flavor. It was a hit and my husband loved it. The meat was so tender and juicy. I will make this again. Thanks!

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wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Oct. 2, 2008

This is great but we always add; 1 tbsp brown sugar, black pepper corns or fresh ground/cracked pepper, 2 bay leaves, 1/2 tsp red pepper flake and some fresh ginger. I also like to season with salt and pepper and brown my chicken in a little garlic infused olive oil first...

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BEARROBB

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Oct. 1, 2008

Very Good - cheap, easy and tasty!

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Annie

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

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Reviewed: Sep. 23, 2008

This was so simple to prepare with wonderful flavor! We kept going back for seconds and thirds... Thanks for the great recipe.

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madnsavsmomma

Cooking Level: Beginning

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 17, 2008

It is very sour to our taste...

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susiqq

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Reviewed: Sep. 15, 2008

My mom is Filipina, and this reminds me of home! My first taste reaction was literally "Wow!" The taste is very authentic. I did add a bunch of whole peppercorns and 2 bay leaves. Loved it! I'll definitely make this again.

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AbbyJean

Cooking Level: Beginning

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Reviewed: Sep. 15, 2008

My entire family loved this and I have made it twice in one week. Few changes: I browned my chicken pieces first just because they look better this way, used low sodium soy, added a chopped onion and potato. Since I browned the chicken first, I only cooked on low for 4-5 hours. Incredible dish that reheats well if there is any leftover.

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TXgirlinVA

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Reviewed: Sep. 14, 2008

don't like all the bones of a whole chicken...using legs and thighs works great

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paigeschaefer

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Reviewed: Sep. 5, 2008

i used thighs and legs instead of a wole chicken...also used low sodium soy sauce since I was afraid of it being too salty..and it was perfect!

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Christopher

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Sep. 4, 2008

Served with rice. My family loved it.

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marknkaye

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Reviewed: Aug. 30, 2008

This was perfect. I did not make ant adjustments. I did turn the chicken a few times. I added some veggies at the end and seved it with rice. I would add lots of onions next time!!!

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SukieSue

Cooking Level: Intermediate

Home Town: Ontario, California, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Aug. 19, 2008

This was very, very good. I cooked it on low and set my slow cooker for eight hours but for some reason it didn't turn off when it was supposed to? I'm not sure what happened...this is the second time I've used my slow cooker I just got it. =X I used boneless skinless chicken breasts, as it was what I had on hand; I cut up about five of them. I cut the onion up in pretty big chunks but they were almost completely dissolved by the the time I stopped cooking, and the chicken was very moist and practically falling apart. The flavor was strong, and nice and tangy like I expected. I served it over white rice. Normally I get paranoid about cooking things too long but this was still perfect. I hope the leftovers keep well. Thank you for the recipe!

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Aug. 14, 2008

Good recipe. Only had boneless, skinless breasts so that is what I used. Used a little less soy and added about 1 1/2 Tbls of brown sugar. Hubby and 2 young boys enjoyed as well.

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pampered_dawn

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 26, 2008

This recipe was phenominal!! Each bite was an explosion of flavor. The chicken was so tender. I served this with mashed potatoes and I pan seared green beans with a little of the Adobo Chicken broth. I've referenced this site for years and this is the first recipe I've commented on. All of my dinner guests and I thank you for this recipe!!! I will continue making this for a lifetime!

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optirealmike

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 18, 2008

Not the best chicken I ever had, it was OK. I never had it in a restaurant, so I have nothing to compare it to.

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Jul. 11, 2008

I made this yesterday and it came out perfect! The chicken was tender and moist, and the flavors all combined to make a perfect compliment to the sun dried tomato couscous I served with it.

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 11, 2008

Not my taste.

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MARLINTHA

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Reviewed: Jul. 10, 2008

This was soooo good. I did alter the recipe quite a bit, I actually mixed this recipe and another one together, I mixed the onions with garlic pepper, fresh ground pepper, fresh garlic, 1/3 cup lite soy, 1/4 cup white vinegar, 3/4 cup water, fresh ginger, bay leaves, and slow cooked it with 10 chicken drumsticks. it was amazing!!! served it over jasmine rice. YUMMY I cant wait to eat the left overs for lunch today!!!

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