Chicken Adobo

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My mom was born and raised in the Philippines and therefore, I am half Filipino. We grew up eating chicken and pork adobo and LOVE IT! When I saw Giada's version in her new cookbook, we were all a little leary about her take on it since it had a lot more ingredients than what we were used to. But I LOVE Giada and had to try it!

So glad we did because it is one of the BEST Chicken Adobo recipes we have ever tried! It has such a unique but familiar taste to it. This recipe taste pretty true to the traditional Filipino adobo, but in my families opinion....EVEN BETTER! We have made this once (sometimes twice a week for the last 4 weeks. LOVE IT!!! LOVE IT!!! LOVE IT!!!

If you are thinking of making this...please do!!! You won't be disappointed! GREAT JOB GIADA!!! ANOTHER WINNER!!!

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LOVED this recipe!! I substituted apple cider vinegar because I didn't have white wine. I did not think it was salty at all. Next time I will use chicken breasts or thighs because I think they are more user friendly for company than wings and legs. I used cornstarch and it clumped so I had to strain it. My husband and I are looking forward to leftovers tomorrow. I will definitely make this again. The cilantro sprinkled on top at the end brought a great taste.

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Equal parts of vinagar and soy sauce. 1/2 cup vinegar, 1/2 cup soy sauce. No need for chicken broth. The juices will come from the chicken, and meld when cooking. Lots and lots of garlic. pepper corns, bay leaf, optional

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I found the results to be, well, blah. Not familiar with this Filipino dish so perhaps it's just this recipe. Won't make it again.

Also made the Scallion & Mozzarella Cornbread (from the same show. It was "OK".. I found that the Cheese gave a texture making one think that the Cornbread wasn't fully cooked. The stuffed Green Olives within were tasty. Another recipe that I'll "toss" and not make again :-(

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Definitely agree with the other reviews that the marinade, while decent coverage for the marinating period becomes more than enough sauce for twice the amount of meat. I used frozen chicken wings that I had leftover in the freezer and I should have lessened the cook time bc the meat came out bit chewy. The chicken wings definitely make this a nice nosh food. Next time I will (using better parts of the chicken increase the amount of meat by 50% and then put the chicken and marinade in a plastic bag to marinate. The excess dipping sauce should be much better proportioned although there was so much of it, I might even double the amount of meat next time. Still, the people at my get together had high praise for the chicken (even my Filipino friend said it tasted good and that made me look like a somewhat competent cook. Thanks Giada!

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Love this recipe! Didn't change a thing. It's a family favorite!

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This was amazing! I followed the recipe exactly except used low sodium soy sauce and removed the skin from the legs before marinating. Loved the flavor!

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We loved this dish! I used thighs and legs (next time will use boneless breasts also. As with others, I found it made alot of marinade, so might consider halving it next time. The only changes I made were to decrease vinegar to 3/4 cup, based on others' comments, and for our taste, I used slightly less red pepper. Also, did not have cilantro handy so didn't use that at the end, and because I felt there would already be enough lime taste, did not squeeze any lime juice over the chicken at the end, and after tasting it, I was glad I made that decision because there was plenty of lime taste. This recipe is going into my file; I have a feeling it will be a favorite of ours for years to come.

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I have been looking for a recipe for Chicken Adobo for a long time. This one is easy and very tasty. I am not a fan of chicken drumsticks so used chicken wings instead. I cooked them only for 30 to 45 min. They were so tender they practically fell off the bone! Another great recipe from Giada. Thank you so much!

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I make adobo all the time and i made it this time with the lime juice and brown sugar and it came out much better and I'm a first generation filipino-american...great recipe...