About this recipe: This recipe is from the Philippines. My stepfather is a Filipino, and I learned a few recipes from his family.
My husband's grandma came from the filipines so she makes the best food. She will not share any of her recipes with anyone, I feel that my husband and children are missing out on one of their native foods so I took it upon myself to make it for them, my husband said it was just as good though. We will never tell her that though! I would recommend marinating at least 2 hours and slow cooking as long as you possibly can stretch it out without overcooking the chicken. - 28 Nov 2001 (Review from Allrecipes US | Canada)
Would suggest using whole peppercorns and adding a tablespoon or two of sugar to cut acidity. When I cook adobo, I let it boil until the chicken is tender, then fry the chicken in a separate pan to make it crispy. I then add about half of the remaining sauce plus a few cloves of browned garlic. - 14 Oct 2004 (Review from Allrecipes US | Canada)
I have family from the Phillipines who make this on a regular basis and have taught me how. although the recipe is good you really don't need that much vinegar unless you really like the strong flavor. I used less and it was wonderful for me. - 05 Oct 2001 (Review from Allrecipes US | Canada)