This is the Filipino Adobo, so if you're looking for the Mexican/Latino version - this recipe isn't for you. I love Adobo and my friend's Lola (grandmother in Tagalog) makes the BEST kind! So luckily I had that flavor memory to go off of. This recipe yields a very vinegary Adobo when following the recipe exactly and takes longer to make than stated. I added an extra 1/4c soy sauce, 2t sugar and 1 clove garlic to the recipe. I let the chicken simmer, turning occasionally, for an additional two hours to soak up the new flavor of the sauce. I just made this last night and after the adjustments it tastes pretty close to what Lola makes. But the original recipe as it stands doesn't measure up.
I will be making this tonight for the first time but to the person who made the above comment "In Filipino cuisine Adobo refers to a common and very popular cooking process indigenous to the Philippines where pork or chicken is slowly cooked in soy sauce vinegar crushed garlic bay leaf and black peppercorns and often browned in the oven or pan-fried afterward to get the desirable crisped edges. "
This is a good basic recipe for Adobo. I don't know why people are panning it. My aunt (from Capiz, PI) always made it with plenty of vinegar. I use more garlic, and also add plantains.
The vinegar taste was way too strong.
I agree with the others here that the recipe will be too sour. I would recommend a 1:1 vinegar to soy sauce ratio - but you must experiment to suit your taste.
This was a quick and fantastic recipe that I and my family of three guys enjoyed immensely!!!
This is the simplest adobo recipe I have seen. Found it a tad salty for my liking. Fixed it by adding some chilli flakes.
I agree with previous comments. Too much vinegar wil ruin the chicken. Othewise an authentic rendition of a classic.
way too much vinegar. also dont include the onion.
