I've made chicken adobo lots of times on the stove so I modified a bit to match the taste I'm used to. I used rice vinegar instead of distilled, added a chili pepper for spice, and used 50/50 medium sweet soy sauce and regular soy sauce with just a little brown sugar. I've always used this combo and a co-worker who's filipino says it tastes just like "home" to him. The only thing I didn't like was the shredded chicken. I prefer the cut pieces of chicken from my original recipe so I'll probably make this in the slow cooker next time with just the onions then throw in a pot with chicken 20 minutes before eating. I was told that traditionally you take the onions and chicken out of the sauce, carmelize in a pan then put that on top of rice and pour the sauce over it. With the shredded chicken it didn't turn out as well so I'll stick to cutting it up instead. Otehr than that it was delicious.
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