Filipino Adobo Aromatic Chicken
This saucy chicken packs a wallop of flavor—salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way I make it,
I think it tastes even better the next day served over warm rice.
—Loanne Chiu, Fort Worth, Texas
Reviews
Dear Anna...you are thinking of the Jamaican spice called Adoba I do believe. Because An Adobo in cooking means a sauce or a marinade.This is definately a Filipino Adobo!
While the flavors of the dish seem quite interesting and work together well, none of the ingredients resemble Adobo, not even the flavor profile. The only thing it got right was the garlic (and there's so little of it) and the soy sauce. There's no ginger flavor in Adobo, no cilantro, no sesame seeds. It sounds yummy, and great that it won a prize, but might be good to call it something else.
This dish was so full of flavor and just the right amount of heat. If you enjoy cooking you’ll find this an easy recipe to put together; not at all difficult. And the smell when you enter your home and the crockpot is doing the work will make your mouth water. Enjoy!
I made this last weekend. DELICIOUS. Sure, not the simplest adobo, but not that difficult. Very good and different from the others I have made. Will definitely make again.
This recipe makes a simple, delicious dish 10x more difficult than it needs to be. I’ve made chicken adobo for nearly 50 years, spent time in the Philippines, and shared many a meal with Filipino friends. I don’t know one single person who makes their adobo like this.
This is so delicious. A requested dish in my house.
I am Filipino and never make Chicken Adobo like this!
This was a good dish but next time I would cut back on the soy sauce or use lower sodium. Between that and the bacon it was a bit too salty for our tastes! Easy fix though!