Comments on: Filipino Chicken Adobo Recipe

By: Vanjo Merano

Vanjo Merano — Fri, 18 Apr 2025 13:15:33 +0000

In reply to Tony..

Hi Tony, you can omit the water. Make sure to cook the chicken covered in low heat (simmer). The natural juices will come out helping to cook the chicken in the process.

By: Tony.

Tony. — Thu, 17 Apr 2025 18:08:36 +0000

As delicious as the pork Adobo,
One question though, how do you get more gravy (juice) without making it too watery,

By: Vanjo Merano

Vanjo Merano — Tue, 08 Apr 2025 02:08:11 +0000

In reply to Rhona Fletcher.

Your insights are appreciated, Rhona. Thank you for commenting!

By: Rhona Fletcher

Rhona Fletcher — Sat, 05 Apr 2025 01:37:53 +0000

I always use the Filipino nipa sap vinegar when I make adobo for a really authentic touch. Also I like using 1/2 to 3/4 cup each vinegar & soy sauce which gives the truly tart,intense taste .I also use thighs and breast’s with bone in.

By: Nick

Nick — Sun, 03 Nov 2024 13:24:33 +0000

In reply to Paul.

I’ve had this in the Philippines recently and would like to make it in the crackpot, what is the cook time in the crockpot? Can you substitute the chicken legs to chicken breasts?

By: Ninette

Ninette — Sun, 27 Oct 2024 21:54:19 +0000

The instructions is very simple and adding explanation how each ingredients add to the taste is very informative and useful. Thank you.

By: Rowena Paresa

Rowena Paresa — Tue, 22 Oct 2024 21:22:43 +0000

Excellent recipe, I’ve made this several times now. Always a hit with my family!

By: Anna

Anna — Tue, 24 Sep 2024 16:23:00 +0000

In reply to Katherine Horton.

Love this recipe!

By: Matt

Matt — Sat, 21 Sep 2024 07:07:29 +0000

This recipe is excellent, I have followed it exactly many times with great results. Many thanks!

By: Eden Romaine Reyes

Eden Romaine Reyes — Tue, 17 Sep 2024 11:01:45 +0000

i love it becuase it is super easy to write and copy!