43 Reviews

My mother-in-law can't really cook for herself anymore so my partner asked me to make her Chicken Adobo. This was risky for me since (1) She's from the Philippines; (2) She never likes what I make: and, (3) I have never made or had Adobo before. After much searching I came across this recipe. I used the slow-cooker on high for 3 hours. I also used Rice Vinegar. The result. Delicious, but did it pass the test? You betcha! She loved it! In making again, I would probably use low-sodium soy sauce and half the salt. Besides that the recipe is perfect. Thanks!

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Misterol June 02, 2010

I've been back from the Philippines for about a year now, went for business for several months. I have been searching for Filipino restaurants without much luck in my area, so I decided to try my hand in making on of my favorites. When it was time to cook dinner, unfortunately all my Filipino friends were well past asleep, so I found this recipe. I did substitute chicken broth for the water, and added some paprika. I must say it was like a living memory. Served over jasmine rice, it was delicious and MUCH cheaper than the 2,000 dollar plane ticket to go back and have the original!! Great job (I also did not add the additional salt, soy sauce is essentially salt. :))

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justinreldreth December 28, 2010

This was easy enough to make and had great flavor, I made mine on top of the stove using rice vinegar and boneless chicken thighs and I didn't dice them up I left them whole, I also did not use the whole peppercorns but used lots of fresh ground black pepper, I used homemade chicken broth in place of the water and increased the garlic to 6 large cloves, I really have to say that this tastes better the next day I made it yesterday and will enjoy the leftovers for dinner tonight, this was chosen made for Kittencalskitchen forum tag game, thanks acerast

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Kittencal@recipezazz March 17, 2011

I found this without looking at the sodium content. Got to the end of putting it together using low sodium soy sauce and then saw it. YIKES! Two teaspoons of salt! I left it out. My husband is on a low-sodium diet, so I rarely add salt to anything. That said, this was so salty WITHOUT adding any that I cannot imagine it in there. That's why I'm giving it 3 stars. As written, it would have been like brine. It was PLENTY salty enough for us with low-sodium soy sauce and no added salt. I suggest you try it that way and add salt if you decide it's needed in the end. Admittedly, I've never had Adobo before and concede that an authentic one may be extremely salty. By the way, I only cooked 6 bone in chicken legs in a crockpot on high for about two hours. Decided to stir it to get all of the meat into the juices, and the meat fell off the bones.

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Chef cmpinco December 09, 2009

I have been making this for years. Minus the water and garlic. I use chicken drumettes. And make it on the stove top. Boil 30 minutes and then simmer for 1 hour. I also use apple cider vinegar instead of white vinegar. I make it along side white rice with broccille mixed in it. Pour juice over the rice. Too make extra sauce I up it to a cup of soy sauce and apple vinegar. It is my husband and daughters favorite meal. Everytime I make this meal my husband walks in the kitchen and breaths in deep and says, "I love this smell."

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seal angel September 01, 2012

Made this yesterday using my crock pot. It was delicious! Did not have any bay leaves or peppercorns, but I added in some dried chillies as we like the heat. Turned out wonderful! Thanks for such an easy and great recipe!

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syltel January 03, 2012

This was very delicious. The problem was that I found the rice vinegar at Walmart which had Garlic already in it so I decided to only use two garlic cloves instead of the four. After everything was cooking, I got to tasking it and I added about 1/4 more cup of vinegar to the pot with a little more pepper and it came out superb. I like to thank the person who summit this recipe so that I could at least try my skills at cooking and work off of the base.

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acurasdhtc August 01, 2011

This was the first time I've ever made great adobo. I am so happy that I finally understand the hype! I think the key was the slow-cooker. We put it on high for 5 hours, then left it on 'keep warm' for probably another 7. I added a ton of sliced mushrooms, fyi, because I like the richness of soy sauce and mushrooms after a long soak. We didn't add the salt, either. It didn't seem necessary. We used 4 boneless skinless thighs and 2 bone-in, skin-on chicken breasts. Can't say enough about how delicious it was!

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sjgjess January 31, 2011

Very Tasty! I used about 2 pounds of chicken and rice wine vinegar for this recipe. I also added about 1" piece of fresh ginger root that I minced to the mix too. Gave an awesome flavor. I used about a cup of frozen diced onion instead of fresh since that is all I had. I cooked on low for about 6 hrs and turned out perfect.

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Vicky D November 04, 2009

We really, really enjoyed this dish. I used a combination of chicken and pork which I sliced in thin strips and used rice wine vinegar as the vinegar. I also thickened the sauce slightly before serving with the addition of a bit of cornstarch and water. We especially like the peppercorns in this dish and the way the flavour builds as it simmers. Excellent, thanks for posting. Made for PAC Fall 2009.

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*Pixie* September 13, 2009
Filipino Adobo (Pork or Chicken) With Slow Cooker Variation