Advice to all who attempt this recipe-- chicken adobo is meant to taste "tangy". I've read many of the reviews and it seems that the intended flavor of the recipe is a matter of taste. Like your sauce thick or thin, this is a tangy dish. Like it thin, then water it down; like it thick, then add corn starch; like it less tangy, add sugar; more tangy, add less sugar. Smell while cooking is often pungent... normal for vinegar-based dishes. But if "tangy" is your forte, then the "pickle" smell during cooking is a GOOD sign. My advice on the dish- try this dish at a restaurant or elsewhere and decide if you like the general essence; if you like it, then try your hand at this dish, making modifications to personalize your tastes. If you aren't hip with such exotic foreign dishes, then steer clear of making this foreign dish simply for the sake of trying something new and exotic.
Was this review helpful?
[
YES
]
145 users found this review helpful
What's this?