25 Reviews of Filipino Chicken Adobo

From: Countrywife

On Jan 20, 2003

This is very much like a recipie I clipped from a magazine years ago. It was lost in a move several years later. Yes, I know, I should have put it on a card in my box. It is now. I'm thrilled to have it back. DH loves it, DD has negative comments every time I fix it. It's O.K. She gets sausage and eggs when we have it. I fix this usually once a week. I stock up on pork shoulder when it's on sale, but chicken is delicious too. I serve it with fruit salad and steamed rice with cilantro.

From: David Lord

On Aug 12, 2002

Took a little longer than what the recipe said. The time probably will drop some with familiarity with the recipe though. It was good and filling and reminded me of some of the dishes that I had when I was in the Phillipines while in the U.S. Marine Corps. I missed the food, the people, and the customs. If you get the chance, visit the country. If you can't do that, enjoy the food. This would be an excellent first dish! Just count on about 15-20 more minutes than is listed for the first time.

From: Usako Yamakawa

On Dec 5, 2001

Very Good! This was my first try at it, and it came out great! It wasn't hard at all. Being raised in a half filipino family - it tastes very much like my mom's recipe! Next time, I'll cook it for my mom too and see what she thinks of it. =) Note: Adobo is better with a sweet flavor, so I added brown sugar to mine as a variation and it worked out very well!

From: kale hokuloa

On Aug 19, 2002

awesome.exact to filipino adobo.

From: Dolly Madison

On Oct 12, 2003

I made this for my husband last night. He is half Filipino and grew up eating this. He said it tasted just like his mom's. I'll make it for him again.

From: evewitch

On Mar 24, 2003

I was disappointed with this. I felt the directions were a little vague, and the meat tasted bland to me. I added both the salt and potatoes. I browned the meat after cooking it. But, after cooking in water "to cover" the consistency was soup rather than "sauce," and the recipe didn't specify how to remedy this. It just wasn't what I was expecting.

From: roscelle saporsantos

On Oct 23, 2004

WoW! this is really good! i am a filipino and i love cooking! i have been searching for this taste in adobo! finally! i found one that works! thank you for posting this recipe! it was really great! my whole family love it!!! they said that's the best tasting adobo ever, similar to what my mom used to cook when we were still there in the philippines!

From: Chef #174547

On Aug 12, 2005

I am Filipino and my mother used to fix this with pork. This taste just like hers. I did brown the chicken first and added all the ingredients and simmered til the chicken was tender. I left out the potatoes and served it with rice. Delish...Thanks.

From: DeantheCook

On Feb 1, 2006

I suggest you sautee the chicken first. If you are puttin in drumsticks or other chuncky size meat, cut a line on the meat with a knife so the flavor can go in. I suggest you use sprite soda along with soy sauce and vinegar..as in 1/4 soy sauce, 1/4 sprite soda (or mist), and 1/4 vinegar. It's good. fills me up

From: Sharonda

On Jun 23, 2009

I just used this Chicken Adobo recipe tonight and wow 2 thumbs up! tasted exactly like my grandma's! yes, browning "raw" meat is a must for extra flavor, to the simmering pot you can also add a tsp. of patis (fish sauce) and a pinch of sugar adds balance. Thanks for the delicious recipe!