Filipino Chicken Adobo (Adobong Manok)

From: SoozieQ

On Jul 17, 2008

Fabulous dish! Even the people in my house who profess to hate vinegar loved this. I used chicken thighs and skipped the peppercorns because I didn't have them, just sprinkled on some pepper instead. It is also a fabulous low-carb dish for those who watch their carbs. I served it with steamed broccoli.

From: aznbbdoll

On Jan 22, 2008

This recipe was incredibly easy and very very good. The meat was tender and juicy. I turned the chicken about 25 minutes in and I added a little bit of cornstarch/water mixture towards the end to thicken the sauce a little. I served it with rice and finadene sauce. YUM!

From: JMigs;0)

On Oct 25, 2007

I haven't tried this actual recipe because the Chicken Adobo I've learned to make I don't measure, but I've rated it 5 stars because the measurements look about right. I recommend trying adding browned (caramelized) onions to this dish: brown the onions first then throw in everything else and cook.

From: SweetSueAl

On Jun 6, 2007

Extremely Easy to Make! Prep time is accurate...5 minutes!!! What a quick way to get a tasty dinner on the table after work. The flavors were perfect, although I did not add any extra salt due to the saltiness of the soy sauce. I garnished this with chopped green onions and served with rice noodles. Thank you so much for posting craftscout. This goes in my desperation dinner file. Sue