Reviewed: Apr. 30, 2013

My mother made this with equal parts soy sauce and vinegar, and no onions. The chicken was first cooked in the marinade and after it was fully cooked and tender (about 45 min), pan fried briefly in coconut oil, before adding back the sauce and heating through. I imagine many non-Filipinos would find this too salty, but remember that traditionally adobo is eaten with bland steamed rice, so the taste evens out. If preferred it would be easy enough to reduce the soy sauce/vinegar mixture and increase the water.

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Reviewer:

patricia

Reviewed: Apr. 2, 2013

This was really good. I used 1/2 cup of soy and 1/2 cup of red wine vinegar because it's what I had and what I thought would suit my family's taste. Skipped the garlic powder and used a ton of fresh garlic. The four chicken thighs I used were so tender they fell off the bone after about 6 hours in the crock pot. I added some red bell pepper and green cabbage for color and veggies, it was a really good combination. Served over jasmine rice-yum. Thanks for sharing.

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Reviewer:

aimeelynn

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Mar. 4, 2013

I mixed all the ingreadients in a large bowl and marinated the (skinless) chicken for several hours first. I also upped the liquids by double as I like to thicken the sauce later, making a rich gravy. After the chicken has marinated I put it dry - flash fry it in oil (to brown it) then add back all the liquids and cook as normal. Additionally I add 3-4 Tablespoons of whole green peppercorns. So delicious.

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Reviewer:

Bar Gan

Reviewed: Jan. 16, 2013

This is a little different than the way my lola used to make it but it was still good. It was a little salty even with the low sodium soy sauce as some reviews have stated. I just added a little more vinegar to it and it was good. All in all a good dish :) If you don't like it as tangy my lola would add a can of sprite to sweeten it up much better than sugar in my opinion lol

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Reviewer:

Mscortez89

Reviewed: Dec. 17, 2012

Hubby said this was the best chicken adobo I have ever made! The entire family loved it! Will make it again!!

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Reviewer:

WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

Reviewed: Dec. 11, 2012

This recipe is pretty good base because it has the perfect measurements for the soy sauce and vinegar. I just don't cook the chicken first. I do saute the onions and garlic with cooking spray and then add the chicken without skin and then add then add the soy sauce, vinegar and water and season with black pepper. No need for add'l garlic powder because the soy sauce is enough for my taste.

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Reviewer:

mmslvr

Cooking Level: Expert

Reviewed: Sep. 9, 2012

Made this recipe for 100+ people (just used the recipe calculator to increase the measurements to serve 108!). I followed the suggestions in the reviews to not take out the chicken after browning and to just add everything to the chicken in the pot. I don't really like cooking or eating chicken, but this came out PHENOMENAL!! It wasn't vinegary at all, and it was a really simple recipe! My house is blazing hot from the stove going all day, but it smells AMAZING in here. Thanks so much, will definitely use this for family dinners!

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Reviewer:

joannagirl

Reviewed: Jul. 14, 2012

This is SOOOOOO GOOD! My roommate in college was Filipino and this tastes like the adobo her mother would make. I'm so glad you posted this one. The only change I made was to use Bragg's liquid aminos instead of soy sauce to cut the sodium, and it was wonderful.

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Reviewer:

alaskapeggy

Reviewed: Mar. 10, 2012

Yum! I originally made this recipe exactly following instructions, using thighs because that's what I had in the fridge. We liked it but found the soy a little overpowering. I altered it to use 1/2 cup soy and 1/2 cup vinegar - and with that small adjustment it is superb. I usually serve it with fried rice and egg rolls. My whole family devours it!

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Reviewer:

TREE_TIGGER

Reviewed: Dec. 24, 2011

I have made this exactly as written many times. My family loves it. It is quick and simple. I do prefer to use boneless skinless thighs and it takes no time at all to make. Thank you, thank you, thank you!

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