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Filipino Chicken Adobo Recipe

Filipino Chicken Adobo

Recipe courtesy of Corinne Domingo

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 51-60 of 74

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  • on February 17, 2008

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    This was extremely easy, and it was good. It wasn't GREAT, but it was good. Followed the recipe exactly and added some green peas (from frozen to my son's rice (he loves peas, and it made it an easy one-dish meal for him when I chopped his chicken in too. I really like soy and vinegar together. This reminded me of a recipe that I use for marinading all types of meat (esp for stir-fry that uses soy, vinegar, black pepper and garlic, but it also contains sugar, sesame oil and seeds, and green onions. It's Korean, but I imagine this combination of flavors is common to many types of Asian cuisine. I prefer my recipe to this one, but this sure is easy. Will probably make again.

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  • on December 21, 2007

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    My best friend of 15 years is from the Phillipines and only recently made this for me. However, she uses apple cider vinegar instead of white and a yellow onion. Either way it's easy and delicious. I've made it three weeks in a row!

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  • on October 30, 2007

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    This recipe was so easy and so yummy! It tasted just as good as my filipino mother in law's recipe :

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  • on September 05, 2007

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    This is one of the easiest recipes to make. I was stationed in Hawaii and got introduced to this dish and loved it from day one. The best thing about it is that it does not require for me to be in the kitchen (busy dadall the time just prepare, put in the refrigerator, and cook when ready.

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  • on July 19, 2007

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    excellent recipe!

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  • on July 15, 2007

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    This recipe is one of my family favorites. It is even better if you add a little brown sugar and ginger. The final touch is to grill the chicken for a few minutes to get a crisp on the outside soft and juicy on the inside texture.

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  • on April 01, 2007

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    I have made this dish 3 times because my husband lived in Cebu for 2 years.
    I change a few things, but the quanities are a good place to start from.

    I start by browning the skin of the chicken in oil in the pot. Once browned, I add the other ingredients and simmer on low for 4-5 hours (skipping the marinating part. By the time it's done it is completely infused with the sauce and falling off the bone!

    I strain out the peppercorns first and then reduce the sauce (until it coats a spoon before serving over steamed white rice.

    Delicious!

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  • on January 21, 2007

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    The easiest chicken I have ever made, and it tastes fantastic. I followed the recipe exactly as it was written. Everyone wanted to know what was in it, and how to make it. They were very surprised and asked for copies of the recipe.

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  • on January 15, 2007

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    Everyone had seconds.

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  • on November 21, 2006

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    need I say more?

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