4 Reviews of Mom's Filipino Chicken Adobo

From: bigbadbrenda

On Jul 3, 2008

We had this for supper and unfortunatly I really didnt care for the flavours For me I thought it was the cinnamon hubby said it was the soy .Maybe I made it wrong I will try it again making an adjustment to the spices. I wont rate it now. Made or Zingo ZWT4 for the Chic Chefs.

From: Pneuma

On Jul 5, 2008

Sure tastes like the authentic adobos (soy laden chicken cut-ups) even though there's cinnamon in it and white sugar is added (usually it's brown). I don't think I waited for 2 hours as the water was slowly dissipating. Could have added more water aside from the 1 cup given but it was good as it is. Thanks! Made for WZT4.

From: TLu

On Jul 11, 2008

Glad I tried this. I added about 2 cups of water, I think my stove cooks quicker than most. Served it with brown rice. Thanks for sharing! Made for ZWT 4

From: DbKnadler

On Jul 14, 2008

We thought this was delicious. I did mine in the slow cooker, but I put it on high for 6 hours rather on low as I wanted the sauce to thicken up a little and slow cookers are notorious for keeping everything nice and juicy. Even at high though the sauce was not thickening so I cracked the lid open for the last 2 hours and the sauce was still as thin as water. I think next time I will either halve the water or omit it altogether if I do in the slow cooker again. My 4yo daughter kept asking all day when dinner was gonna be done because it smelled so good, and she cleaned the meat clear off the drumstick bone. This is a miraculous feat since normally she is very picky when it comes to meat and will not eat anything chewy (ie tendons, or gristle etc). I served with brown rice and lima's. Thanks for sharing your mom's excellent recipe MC Baker.