Chicken Adobo Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 25, 2011
I agree with previous comments. Too much vinegar wil ruin the chicken. Othewise an authentic rendition of a classic.
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Home Town: Sarnia, Ontario, Canada

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Reviewed: Mar. 2, 2011
I agree with the others here that the recipe will be too sour. I would recommend a 1:1 vinegar to soy sauce ratio - but you must experiment to suit your taste.
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Reviewed: Jun. 1, 2010
The recipes as stated would be way to vinergary! There is an easier way of calculating the liquid ingredients. 2 parts water to 1 part vinegar and 1 part soy sauce. Also, nix the sugar (not needed) and you don't need to salt to taste because it will be salty enough from the soy sauce. Some use the low-sodium soy sauce because of this. I have been making Adobo for over 20 years now taught to me by my mom.
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Reviewed: Jan. 24, 2010
This was a quick and fantastic recipe that I and my family of three guys enjoyed immensely!!!
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Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

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Reviewed: Jan. 23, 2010
The vinegar taste was way too strong.
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Reviewed: Jan. 21, 2010
I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine, Adobo refers to a common and very popular cooking process indigenous to the Philippines where pork or chicken is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. "
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Reviewed: Jan. 21, 2010
This is the Filipino Adobo, so if you're looking for the Mexican/Latino version - this recipe isn't for you. I love Adobo and my friend's Lola (grandmother in Tagalog) makes the BEST kind! So luckily I had that flavor memory to go off of. This recipe yields a very vinegary Adobo when following the recipe exactly and takes longer to make than stated. I added an extra 1/4c soy sauce, 2t sugar and 1 clove garlic to the recipe. I let the chicken simmer, turning occasionally, for an additional two hours to soak up the new flavor of the sauce. I just made this last night and after the adjustments it tastes pretty close to what Lola makes. But the original recipe as it stands doesn't measure up.
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Cooking Level: Expert

Living In: Santa Cruz, California, USA

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