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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 51-60 of 75

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  • on February 10, 2011

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    "I love this adobo dish! Can't find the arrowroot though, but nonetheless, it is worth trying. Thanks Giada.

    I'm a Filipino, and personally I think there's no problem in the twist Giada made with it. Every region in the Philippines has their own version of adobo (some put coconut milk, some don't use soy sauce, some put sugar, etc.. And it is definitely not a fusion dish! It's ADOBO, plain as that.

    Hope that giada feature more dishes from the Philippines (like Kare-kare (meat in peanut and atchuete sauce, morcon (beef roll, and Lumpiang Shanghai.

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  • on February 07, 2011

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    This was FANTASTIC. I made it last night as something different then the usual chicken I would serve as we watched the SuperBowl. It was a smash!! I also served rice. Everyone loved it! The aroma while cooking it was so amazing that everyone started drooling before they even came in the house. For those of you looking for the arrowroot... check in the spices section of your supermarket.. I found it by McMormick. I used low sodium chicken broth but regular soy... Thanx Giada for another great recipe

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  • on February 07, 2011

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    Great recipe,,,and my husband is Filipino,,,,he says it is "almost better than Moms" I am an FBI (full blooded Italian thanks Giada...Awesome job!

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  • on February 06, 2011

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    Very good. I didn't change a thing and we both loved it. Will be making this again.

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  • on February 06, 2011

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    I really liked the flavors in this dish, but I agree with the other reviews that it was on the salty side. The chicken was moist and tender - a great variation on a chicken dish. Thank you :

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  • on February 06, 2011

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    Quite tasty, really enjoyed it. Do agree that is was a bit salty, didn't add any additional. Will use low sodium soy sauce next time. Saved some of the gravy for porks chops that I have.

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  • on February 06, 2011

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    Very good! I also used cornstarch as a thickener, as I didn't have any arrowroot. It did clump a little, so I strained the sauce and it worked just fine. I also *forgot* to add the chicken broth, which made the sauce saltier than I would have preferred. Over all, it was very, very good. I will make again and probably substitute water for the broth to tone down the saltiness of the sauce.

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  • on February 02, 2011

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    I halved the recipe and it was perfect. I used cornstarch instead of arrowroot & that worked fine. (Penzey Spices does carry Arrowroot. I was glad I read the reviews about the saltiness because I opted to not add more and used low-sodium soy and broth. I served it over rice and added steamed broccoli and my family loved it! I will make this again..

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  • on February 02, 2011

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    Forgot to mention I served it with buttered egg noodles which was a nice combination. Also, I could not find arrowroot so I just used flour mixed with water as a thickener...that worked fine. Also, I left the skin on and as it cooked it peeled back from the legs anyway. I also made thighs and skinned those prior. Hope this helps! Very yummy! I even froze the extra sauce to use in a stir fry later on. Great and flavorful!

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  • on February 01, 2011

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    This recipes was amazing. I used cornstarch to thinken the sauce since I didn't have arrowroot but it still turned out great.

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