About this recipe: This is a variation of a recipe my mother taught me after I got married and wanted to make Filipino food for my husband.
I'm Filipino-Amer. and I like to try other adobo recipes. This recipe needed some adjustments to it. Salt didn't need to be added because the soysauce is salty enough-the water didn't need to be added because it waters down the flavor and adding 1 to 2 bay leaves are a big part of this recipe. There are also several variations to cooking this recipe. Traditional stove top cooking can be messy so baking is great, leave the skin side up and broil for 10 mins, crunchy chicken skin is "ono" (delicious) and the crockpot is the other alternative cooking method. For those of us who work and just want to come home and EAT. I hope this was helpful : ) - 12 Oct 2003 (Review from Allrecipes US | Canada)
I've watched my Filipino friends countless times fix Chicken Adobo. This recipe is very good. I personally skin whole pieces of chicken and place them in a baking pan. Mix up the vinegar/soy sauce/juice of one lime/5 bay leaves/4 pods of minced garlic/ 1/3 cup of cooking oil and water.. like a marinade. Then pour this mixture over the chicken.. cover and bake. The chicken comes out VERY tender and full of flavor. The juices in the pan are used as a topping to hot jasmine rice. This is a one pan dish in our house and fixed at least 3 times a month! - 16 Oct 2004 (Review from Allrecipes US | Canada)
Chicken Adobo is delicious when it's done well, and I learned while working in a Filipino restaurant. The chef uses sherry vinegar instead of plain. While the dish is generally characterized by saltiness (Filipinos love salty and sweet flavors), it shouldn't be overwhelmingly salty so you should be able to cut the salt. The sherry vinegar really makes it special. - 12 Apr 2002 (Review from Allrecipes US | Canada)