Filipino Adobo (Pork or Chicken) With Slow Cooker Variation

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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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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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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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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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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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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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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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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I really enjoyed this-- Definitely worth making again. The hint about the rice vinegar was helpful; I also used the little bag for bay leaves and peppercorns. My butcher advised me to make sure not to cook on too high a heat... gentle does it... so the collagen in the pork melts away & the meat gets really tender. It did.

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This recipe was delicious and very easy to make. I added an extra onion because I like a lot of onions in my adobo.

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Made for Freezer Tag Challenge March 2008. We really enjoyed this meal. We had the meat on flour tortillas like a soft taco. My daugter devoured hers. My husband, who isn't a pork fan enjoyed it as well. I used the crockpot variation, but after 2.5 hours on high the meat was starting to dry out. Next time I will reduce the cooking time. To freeze: Combine all ingredients in a ziptop bag. Freeze. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes. Cook as directed. Weight Watchers: 5 pt per 4 oz serving

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I just made this tonight and I amazed at how it taste authentic, like I would know :) and I don't but it taste something like I have had in a restaurant, very good. I wanted to make a lot and I did. I stuffed 9 Turkey legs in my crockpot, yes 9! I doubled the sauce ingredients, I rotated the legs 3 times thruout the day since they were stuffed in the pot and I wanted them all to get some sauce time. After 6 hours on low the meat could be pulled off the bone so I deboned the legs and threw all the meat back in the pot to further tenderize and get more flavor from the sauce ,cooked for another hour and a half on low. The broth was so good I used half broth half water to make some barley, then I made a soup out of the turkey , the barley and the broth/sauce that was in the pot. super good, I also want to try putting asian rice noodles next time. I used low sodium kikkomans , no salt , red wine vinegar, onion flakes instead of onions and everything else the same. Didn't feel the need to bundle the spices, broth could be easily strained but I just kind of scooped around any floating things. Going to freeze what we have left. Also want to try next with chicken thighs. My 9 year old daughter who is looking over my shoulder wants to say she really liked it too!!! Thanks for posting!!

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We don't eat a lot of pork, but I made this with some pork shoulder that was on sale and put it straight in the freezer. I ended up preparing it on the stove. It turned out well and I appreciated having dinner ready without fuss. I will try making it in the crockpot next time. I didn't really like having to pick the peppercorns out, but I don't have cheesecloth to make a bundle either so would probably do it the same way next time.

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This was delicious! I read some of the reviews and omitted the salt and it was still great. Cooked in slow cooker on low all day. The pork was tender and flavourful.

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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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This was really good. I didn't know what to expect, since I've never had Adobo chicken before. I used chicken thighs and they turned out really tender! I also omitted the additional salt and was glad I did. There was plenty without it. Definitely will be making this again!

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Really good! I used chicken thighs instead of pork which was good and tender.

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My family really enjoyed this! I used a pork loin and it was so tasty and tender! I even froze half for another meal!

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Oh, wow. Oh *wow*. This pork is amazing! I cooked it exactly as the recipe said, using pork and the slow cooker. After, I scooped the pork out with a slotted spoon, shredded it, and froze it. I thawed it last night and used it today in a pork and black bean burrito - it tasted AMAZING. Smells wonderful while cooking and tastes even better, and it held up to freezing well. Thank you!

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My husband and I really enjoyed this. It's got a different flavor, but it's mild and very delicious. Plus it's very easy to put together. I made mine with chicken legs and left out the peppercorns as I didn't have any and I served it with rice and snowpeas.

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