This is perfect! I did cut the amounts in half because there were only two dining. In all other respects I followed the recipe strictly, as to ingredients and procedures, up to and including the use of reduced sodium soy sauce. No extra salt was necessary. The chicken is delicious, and the sauce is wonderful, too. Thank you very much for this recipe. I will use it often.
A friend made this for an ethnic dinner & it was delish. I'm pretty sure she made it as written. Several went back for seconds & the entire dish was ate up. Flavours were great & I will be trying this recipe soon, thanks for sharing.
This was great! Everyone loved it, especially my two year old son who's a picky eater. Very easy to make. I reduced the peppercorn to 1 teaspoon, instead of 1/4 cup. Can't wait to eat the leftovers tomorrow. I'm sure it'll taste even better.
My dad spent a while in the Phillipians and brought back his version of adobo. This recipe reminds me of his and it is just as tasty and easy. I love the use of crushed peppercorns because his version would leave them whole - I remember picking them out as a kid. Thanks for the recipe.
Ok, followed the recipe EXCEPT, the 1 tsp brown sugar wasn't enough. I've had pork adobo and it's much sweeter.. this, as is written, is just too sour, vinegary.. so I added about 4 Tbsp brown sugar.. thickened it up w/cornstarch at the end, because the sauce was too runny, BUT, the overall flavor was killer over white rice!! Reminds me of the saucy chicken chunks over rice in bowls.
This was really good. My BF said it was quite possibly the best chicken he's ever had! Good flavor and very simple.