Definitely good! A solid 4-star. A few revisions will likely bump it up to a 5-star. Use a large yellow onion and not a medium sweet one for better flavor. I use a lot of sweet onion but not for adobo. Use a lot more garlic, a whole bulb is probably in order. Freshly grated ginger is another big plus in adobo, as much as 2 tablespoons. Use equal parts soy sauce and vinegar. Don't use regular white/clear vinegar, use apple cider vinegar, again for better flavor. No need to measure your liquids just use equal parts of both soy and cider vinegar, enough to completely cover the chicken. Other reviews of this recipe state that they might try boneless, skinless breasts. Don't! You'll have much better results if you use the whole chicken, both white and dark meat, skin and bones all combine for a superior adobo.
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