Reviewed: Apr. 30, 2012

This was a great recipe. Super simple, super cheap and just a little different from the average marinade. I left out the onion and it was just as tasty.

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Reviewer:

Sarah

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Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Hood River, Oregon, USA

Reviewed: Apr. 29, 2012

I took a few of the reviewers advice and I left out the onion, used 1/3 cup of soy sauce, 1/4 cup red wine vinegar, 10 crushed garlic cloves, 1 cup of water, 2 bay leaves and a big TBS of peppercorn..I used drumsticks (thats what was in my freezer).. It turned out very good.. It was a nice balance of peppery, garlicky, slight vinegary chicken.. I think next time I will use a little less water cause I like my adobo a little vinegary.. But it didn't stink up the house and it went great with white rice.. I also made lumpias to go with it! Great time saver!

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Reviewer:

AlishaL.

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

Reviewed: Apr. 25, 2012

LOVE!

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Reviewer:

rebeccabutler1

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Apr. 21, 2012

This is a quick version of adobo. I recommend you try an authentic stovetop recipe first before a crockpot version so you can make changes based on knowing what it should taste like.

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Reviewer:

Roan

Cooking Level: Expert

Home Town: Howth, County Dublin, Ireland

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 6, 2012

This was great!!! My husband spent a couple of years in the Phillippines and has always wanted to have more rice dishes. I heard him talking about Adobo but had not been able to make it well. This recipe worked really well for us. I did follow the advice of other posters and added 1 Tbsp of peppercorns to the recipe and put a little less of the vinegar (white distilled). My husband and I loved it and the kids even finished what we gave them. The leftovers were just as good as the night of.

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Reviewer:

Jennifer

Reviewed: Mar. 8, 2012

I make this recipe on a fairly regular basis. I like that it is quick (prep time, that is) easy, and tasty!

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Reviewer:

JamieMaynard

Reviewed: Feb. 1, 2012

It was okay. I'm also Filipina and my mother made this a staple as we were growing up. Like others have reported, she added bay leaves and peppercorns but there were no onions in it. This is good for throwing into the crockpot and having something hot and tangy to eat when you come home, but it wasn't quite what I think of as truly authentic. Close, but no ceeeegar.

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Reviewer:

HeyAllie

Reviewed: Jan. 20, 2012

This recipe is a very flavorful dish and easy to prepare. I wouldn't say it was my absolute favorite of all but it's a tasty and different change for dinner. I will make it again every now and then. I used apple cider vinegar.

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Reviewer:

Seekery

Cooking Level: Expert

Reviewed: Jan. 15, 2012

Everybody loved it! followed others suggestions and added a tablespoon of sugar, couple of bay leaves, dash of ground ginger and and also some hoisin sauce. Great recipe

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Reviewer:

MARIBEL86

Reviewed: Dec. 17, 2011

So easy and delicious. Adobo was not meant to be sweet like a previous poster mentioned and this recipe (in my opinion) is in perfect proportion. White vinegar is a must. Our county fair has an awesome adobo concession stand and I'm so glad to be able to have it more than once a year! Thanks for sharing!

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