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Chicken Adobo Recipe

Chicken Adobo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

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  • on March 25, 2013

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    A recipe I have for adobo calls for browning the chicken in a skillet after it has been cooked. That works well.

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  • on February 04, 2013

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    thank you very much for showing Filipino Cuisine ... love it,... hope to see more Filipino food in Food network Asia since Philippines is part of Asia.. thank you very much Chef Giada... love your show...

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  • on February 03, 2013

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    I'm making this for the Super Bowl today. Did a test batch last night and they came out perfect!! I followed the directions exactly as is, except I used cornstarch instead of arrowroot to thicken the leftover sauce. I noticed some reviewers say this recipe is bland. I tasted the chicken before and after the sauce and I can say the sauce spooned a few times over makes a HUGE difference! I was surprised, especially by the kick it adds. Anyway very easy delicious highly recommend!

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  • on January 28, 2013

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    I think it would be safer to test taste a dish like this before actually making it, seems to me a few picky picky eaters decided to give it a try and left their gripes on this review board. If you prefer chicken crispy....then this is definitely not a meal for you. The chicken is clearly not crisp, nor in any of the directions does it tell you to do anything of that nature to it. Secondly, if you can't eat the chicken served at Willy's, then I dunno why you made this period. That's what this in a nutshell is. I like reading thoughtful, helpful reviews......not picky ones where you clearly made the wrong choice and are surprised with the result.

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  • on January 27, 2013

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    Not a hit for my house. The flavors were good but we prefer the chicken crispy. i finished it off under the broiler. Will not make again.

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  • on January 27, 2013

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    Being part Philippino we have a family recipe for Adobo. Giadas is very close and very good. I would suggest browing the chicken first to get a nice brown color. We also do it with port ribs, yummy as well.

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  • on November 07, 2012

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    This dish is like one of my FAVORITES. I love the taste of the sauce, but its better to leave the chicken inside the pot instead of taking out for serving.

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  • on October 24, 2012

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    I followed the recipe exactly and the soy sauce smell and taste were overpowering. I didn't enjoy the sauce at all. The chicken was edible after I removed it from the sauce, cooked it in broth to mellow out the soy sauce.

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  • on September 13, 2012

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    Easy to make - made with bone in skinless chicken breast in the slow cooker. YUM!

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  • on August 29, 2012

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    This was so easy to make! I felt that I didn't need as much chicken broth and only used a cup yet ended up adding some soysauce later to make it saltier so maybe next time I will add even less chicken broth.

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