Chicken Adobo

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First, thanks for featuring this wonderful dish on your show, Giada! Philippine cuisine can be just as interesting as other Asian cuisines (Sidebar: Yes, the Philippines is in Asia and its people are Asians for those of you who insist that the Philippines and its people are part of the Pacific Islands and are, thus, Pacific Islanders.

I admire how you've updated this recipe. There are many ways to skin the cat, as they say. Cooking is an art so who is to say that one style is wrong and another style is right. True that there is a traditional way to cook adobo, but it doesn't mean that that IS the only way to cook the dish.

Why is it perfectly OK to have California fusion cuisine or Asian fusion or Tex-Mex, etc. and NOT OK to have Filipino fusion cuisine. I just don't get that.

Again, many thanks for featuring this dish in your show.

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I have been eating Chicken Adobo Filipino-style my whole life. Might I say, Giada's methods and use of lime and arrowroot are great updates to this antiquated recipe. I've had countless variations of chicken adobo and the majority of them, mediocre at best. I feel that many Filipino dishes should include fresh herbs to take them to the next level.

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Used bone-in chicken breasts, turned out great. After I took the chicken out of braising-liquid I ran it under the broiler to crisp up the skin. Was delicious over rice, thanks for the suggestion Cath7822. Would make again.

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This was very good! I used chicken breasts and thighs. It did not take that long to cook (maybe 20 minutes. I didn't put the lime because I tasted it and it tasted great without it. We ate it over white rice with the sauce all over the rice. Great Filipino dish. Thanks for bringing such diversity in your cooking Giada!

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This was AMAZING! And super easy: My kids, who are picky about eating meat, asked for seconds..I highly recommend this dish!!! Thanks Giada!