Respectfully, you did something wrong. It breakdown with the soy sauce and creates this incredible flavor. I use a dutch oven but I have cooked it in a slow cooker as well and it worked nicely. I do prefer the dutch oven process though. I feel the flavor and meat come out slightly better that way. Perhaps give it another go!? So the marinade you use for raw chicken is all put into slow cooker or whatever method you use to cook it. I made this tonight and it was delicious. I used my new dutch oven I got for my birthday and it was perfect for both cooking the dish in the oven and then reducing the sauce a bit more on the stovetop.
So simple to make and absolutely delicious. Only thing I would do next time put peppercorns in cheesecloth. Not a fan of biting into whole peppercorns.
Easy recipe. Smelled really good. I did use a french oven. I reduced the sauce on the stove until it became syrupy. I will probably make this again. Using thighs with skin does give the dish more flavor, but happy to hear overall it turned out well for you.
Good luck! This was so delicious! The sauce was fantastic and I wish I had made some rice to go with it. I did not see your suggestion to serve it with rice until after I had eaten it I made it with your brussel sprouts recipe which was also delicious.
I will be making both again for sure! And so easy. Love it! The Duchess of Sussex also has a recipe for Filipino chicken adobo. I resisted and tried with boneless skinless thighs and these were awesome!
The sauce tasted great over brown rice. Thanks again! I love adobo chicken. Do you think this recipe can be done in the instant pot pressure cooker? It would keep our little RV kitchen way cooler being so fast. Are there cooking directions for a Dutch oven? Excellent flavors!
My only change was that dinner plans changed at the last monute, so I removed the chicken from the marinade after 5 hours, and kept the marinade and chicken separately in the refrigerator until today, the re-combined them and baked per your recipe! Thanks, Sabrina! Fabulous dish! I quadrupled the recipe and served it at a dinner part and was immediately innundated with compliments. However, since no one would leave without the recipe, I was embarrassed by the simplicity of the recipe vs the compliments I received!
Definitely a keeper!! I love when something so simple has such rave reviews!! Thanks so much for coming back to let me know how much everyone enjoyed it. Hey Sabrina, gonna try this either tonight or tomorrow night for dinner, looks and sounds absolutely delicious. On the picture with the recipe it looks like there are diced green onions added as a garnish but there not in the recipe…is that just something you did for looks?
This may be healthy, but not for me. That sodium amount is almost my daily limit of mg recipe saus and if I had this then another 32 mg and I stop eating for the day. It does sound good tho. Jan Halsey — You are calculating the amount of sodium per this entire meal serving size says 6 , so if you divide the sodium amount you are only looking at g per serving. Thanks for adding directions for making it in the crock pot so I could make it while I was at work!
This is exactly as I remember it growing up. The only difference for me I added a lemon to the marinade added some potatoes and threw it into a crockpot for 7 hours on low? Sounds yummy. Should the dutch oven be preheating along in the oven or just all the ingredients to a cold pan and place in oven? Rating: 5 stars. They edited the recipe. It's actually easier than they say You don't have to remove the chicken from the pan after you've browned it.
Just leave it in, add the onions, etc and go from there. Read More. Most helpful critical review chibi chef. Rating: 2 stars. If you like soy sauce this is the dish for you. That was pretty much all my husband and I tasted. As one reviewer commented it's pretty salty even with low-sodium soy sauce. It's not a terrible dish but the flavor is one dimensional. Reviews: Most Helpful. Cathy Adams Perez. My Filipino family's chicken adobo recipe is very similar. A generous seasoning of granulated garlic can also be used in place of garlic cloves.
A nice variation is also adding a little ground ginger. Delicious over steamed white rice! I have been making this recipe for a while and I make it with some slight variations. I have never added the garlic powder or pepper.
I just brown the chicken, add the garlic and onion and then put in equal parts white vinegar, low sodium soy sauce, and water start with 1 c each Then I let it simmer for an hour. If you haven't tried chicken adobo, it is a must and this recipe won't steer you wrong! Im a Filipino and proud that the 1 Filipino dish got a good reviews. Try to marinate the chicken with soy sauce and vinegar overnight or few hours before cooking.
My mother always do this marinate. It taste better. Me and my Filipino friend cook this and put a whole lot of onions and peppers.
We both sniffing while eating coz its too spicy and thats the way we like it Yum, Yum. This recipe was very good and just the right amount of sweetness. My husband and one year old really liked it although she wasn't quite ready to chew it yet.
Will make this again. Oh yeah, and it was easy! This is a very good dish. Made it with honey plus 2 tsp sugar. Tad more vinegar just love that sweet and sour thing.
The oranges have the offset that is needed. Also served with saffron rice with fresh sweet peas. Very simple, yet delicious. I also used chicken breasts instead of thighs and they turned out moist and juicy - just had to adjust the cooking times.
The orange slices are a must as they are the perfect compliment to this dish. My first thought on this recipe is that it seemed too simple. We loved it! It was very tasty and just right for a weeknight meal. I used frozen chicken breasts and pre-cooked brown rice. Make sure you cook the chicken over medium low heat or it can become rubbery.
I doubled the liquid and allowed it to soak into the rice before serving. Definitely a keeper! This was really good! I left out the onions because I don't care for them. I used chicken breast tenderloins because I don't like chicken thighs. I definitely reduced the cooking time. Next time I think I will skip the browning of the chicken and just cook it in the sauce. I won't reduce the sauce as much either - I like the sauce to be a little bit thinner.
Do be careful - once it starts to reduce, it reduces VERY quickly and gets very thick! Also the honey will start to burn. Definitely will make again. My husband is Filipino from hawaii and he really liked this recipe.
He said it came pretty dang close to what he was used to back home. And I really liked it too. I couldn't believe overall how easy it was to make. I watched the sauce pretty close due to other reviewer but had no problems. Will definitely be making this again. This has to be one of my favorite recipes I've made and I cook dinner every day. For some reason, I just loved everything about it!
I thought it was going to be another honey-and-soy-sauce chicken meal you know what I mean , but it was fantastic! I did substitute the chicken thighs for skinless, boneless chicken breasts, which did alter the cooking times a bit.
I served it over brown rice and with orange sections coated with a little bit of honey and allspice. My step-siblings are Filipino, and I was pleasantly surprised to find a "light" version that tasted this good. I used leg quarters that I cut up and skinned--the bones make a "stock" with the sauce and the meat is fall-off-the-bone tender. Came out great! Having read the reviews before I prepared this dish, I cooked it covered on low very low heat and then turned it up for the last part of cooking and monitored the thickness of the sauce.
It was fantastic! A nice new version of a meal from my childhood
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