3 Reviews of Authentic Filipino Chicken Adobo

From: Chef #472116

On Jun 24, 2007

There should be more vinegar than soy sauce. adobo is a vinegar based recipe. it's popular because it preserves the meat. It is also NOT traditional to use onions. Try putting some sugar and 2 pieces of anise seeds.

From: ladypit

On Feb 6, 2005

Really tasty! I used skinless boneles breasts and cooked it in cooking spray. (I also halved the recipe, using 2.5 pounds of breasts.) I felt the other ingredients were right on for amounts. I served it over cooked pearl barley and we really enjoyed it, even the kids. My husband, who hasn't had adobo in about 12 years, said it was good. He couldn't remember if it tasted authentic, but he enjoyed it!

From: cali_love

On Feb 2, 2009

I agree with Chef #472116's comment about how this dish is a vinegar based recipe. 3 tbsps of vinegar to 1 cup of soy sauce is not an authentic ratio. Sorry to rate this so low because of that!