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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

Showing 31-40 of 75

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  • on September 14, 2011

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    Enjoyed this recipe... very easy to make.

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  • on September 13, 2011

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    I saw the "game day" show and it looked so good, I made the whole meal that night. My husband loved the meal. The chicken was great! A nice sweet/tangy sauce. I used cornstarch to thicken it as I could not find arrowroot at the store, but it worked just as well. Its best to skin the legs first, because after cooking for almost an hour, the skin tends to fall off and get into the sauce. When I make this for company, I will use chicken breasts and thighs for a little nicer presentation. I also made the mozzarella/scallion cornbread and the blue cheese walnut grapes which I loved and will definetly make again. The cornbread was a little dry especially since I put so much stuff in it, (cheese, buttermilk, butter, olives but thats ok. I bought all the stuff to make the chocolate almond milkshakes, but we were too full. Looking forward to those tonight! Loved these recipes, thanks Giada!!

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  • on September 11, 2011

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    Wonderful dish! We usually grill chicken but this is a keeper. I used boneless, skinless thighs instead of drumsticks and it turned out very well. The addition of the lime juice really makes this recipe exceptional. This will become a family favorite!

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  • on September 07, 2011

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    My Filipino hubby and 2 year old son loved this dish I cooked! The vinegar smelled quite strong while cooking...next time I am going to try cutting the soy and vinegar in half and try putting the chicken in the broiler for 5 min to get the skin crispy before finalizing the dish. I couldn't find arrowroot in the spice section at the store so I subbed cornstarch to thicken and it worked just fine. Overall pleased with the results of Giada's yummy recipe!

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  • on September 07, 2011

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    Wouldn't even give it one star. I've been cooking for over 30 years and this was the worst meal I have ever prepared. We all took one bite and threw it out. I used both the low sodium soy sauce and chicken broth, didn't add any extra salt at all, and it was still so salty we couldn't eat it - possibly because I have never cooked with a lot of salt to begin with. Our taste buds just weren't prepared. However this was disgusting. I have tried a couple of other Giada recipes and discovered that she uses A LOT of salt, and I've had to cut back in order to eat them.

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  • on September 05, 2011

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    Salt on top of soy sauce? This should be a simple dish, faster and cheaper to prepare, but just as tasty, if about half the ingredients that are inauthentic to the basic Filipino recipe were eliminated.

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  • on September 05, 2011

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    Bit time consuming but so worth it! I made it with rice and it was absolutely delicious!!! I eliminated some of the parsley. I understand it's for flavor but I'm not really an herb person.

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  • on September 05, 2011

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    The recipe lists 2 hours 57 minutes as the total time it takes to make this. However, I found it was closer to 3 hours.

    Still, yummy!

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  • on September 03, 2011

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    We loved it!

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  • on July 27, 2011

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    I'm a Filipina, made the dish and it's pretty good. I eliminated the 2 hr marinade time (my family was hungry, did everything else and it's just as good. Oh, BTW, this is a dish you normally serve with rice...and it's even better the next day!!

    I'd like to see a Food Network star go full FLIP and make dinuguan!!

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