Adobo Chicken

  • Susie1 Posted: 10/15/09
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    I made this last night and the sauce was burned after cooking the time given. Will not make it again.

  • Amanda8899 Posted: 11/22/09
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    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.

  • AltheaVet Posted: 10/27/09
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    I used boneless/skinless thighs and modified the cooking time. This is an awesome recipe. I served it with Near East Rice Pilaf and some frozen creamed spinach. Have already made it twice. Fantastic.

  • stephil Posted: 09/08/10
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    I've got several Filipino friends, and they say this recipe is pretty authentic. I've done thighs, wings and breasts with this recipe. They all work, but you'll have to shorten cooking times for white meat, especially if you use boneless meat. My husband really liked it on the wings; they would be great for a party!

  • smith3576 Posted: 01/27/11
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    We have made this twice, once with the full amount of honey, and once with half. We prefer it with less honey. We don't eat a lot of sugar, so we found the full amount of honey too sweet for us. We also don't make it with the rice. This is an easy meal to make that just uses pantry staples - we'll definitely put it into our regular rotation. I don't know if it's special enough for company, though. Maybe a casual get together. We leave it covered longer than it calls for, or reduce it less time, so we have more sauce.

  • emrick14 Posted: 10/08/09
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    I admit I used chicken breast for this because that's what I had. The chicken was a little dry but I'll say thats my fault. One thing i didnt understand though was that I cooked the sauce and chicken for the 15 mins covered and when I took the lid off, the sauce was about as reduced down as it could be. I dont see how i could have cooked it another 20 mins uncovered. However the flavor was super concentrated and I would say pretty tasty in the end.

  • SummerPeach Posted: 04/26/10
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    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!

  • mllemadison Posted: 10/29/09
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    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 :-)

  • bostonsmaman Posted: 11/01/09
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    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. I actually forgot to uncover while simmering, so I was left w/ more sauce and reduced it only for the last 10 min. Came out great! (Do NOT use boneless breasts & the same cooking time...it's not an accurate reflection of the recipe or taste.)

  • MallorySue Posted: 04/26/10
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    Very good! Definitely recommend serving with orange slices, perfect complement to the dish.

  • Ltoeat Posted: 10/17/09
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    From reading the other reviews, people either have the temp. too high or too low. If you like the flavor of the chicken, make it again with some temp. adjustments. We loved this chicken and it was easy to make with ingredients on hand. Add a 1tsp of red pepper flakes for a kick.

  • Rachel1207 Posted: 01/02/10
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    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.

  • lexnaturalis Posted: 12/03/09
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    absolutely delicious.. does not taste low fat at all! i fed it to a filipino friend and she could not believe it was the first time i ever attempted making adobo chicken!

  • Saecca Posted: 11/09/09
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    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. The meal was SO YUMMY and very inexpensive!!

  • mferng Posted: 10/10/09
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    Followed the recipe exactly using frozen chicken thighs. It turned out wonderfully moist with plenty of sauce to drizzle over the chicken and rice. This one's going into the rotation!

  • GeorgeNC Posted: 06/18/10
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    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.

  • Dischord Posted: 05/08/10
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    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.

  • SAtownmommy Posted: 07/05/10
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    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!

  • goldsteinrs Posted: 01/16/11
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    My family loves this dish. My husband could eat it everyday if I made it. I am glad there is a healthy dish that both the adults and kids love.

  • Rickki Posted: 08/12/10
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    I made this using wings. To me the flavor just fit wings better. It has a real Asian type flavor. My husband absolutely loved it and he isn't easy to please. The first time I made it my husband asked me for like the next four days to make it again that night. I have made it so many times I don't even need look at the receipe anymore

  • Lourdes33054 Posted: 10/12/10
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    I followed the recipe exactly and my sauce burned SOOO badly!

  • HeatherLB Posted: 03/15/11
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    This is one of my all time favorite Cooking Light recipes. It is so tasty, the flavor is perfect. The rice is amazing with this sauce.Even my young kids ask for it by name....

  • brookcooks Posted: 04/13/11
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    This dish has so much flavor! I continue to be amazed by the simplicity of the ingredients that produce such depth. This has been great every time I've made it, even when I've made terrible substitutions (like pomegranate balsamic vinegar in place of white vinegar - still delicious!). I usually use brown rice instead of white. It's very easy and is lovely for company when it's put out on a platter surrounded by orange slices.

  • steponme Posted: 04/18/11
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    This is so good, quick and easy. I've made several times and my family loves it.

  • margow2108 Posted: 07/14/13
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    One of my favorite go-to recipes! Instead of serving the chicken with oranges I actually throw clementine or orange slices into the pot while the chicken is cooking, and they end up falling apart and adding a great, citrusy element to the sauce

  • daneanp Posted: 10/08/13
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    Really good - sadly I didn't have any oranges - will definitely add next time. It would be easy enough to play around with some spices to mix it up a bit.

  • marsha01 Posted: 08/26/14
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    Very good, but not quit as spicy as we like. Will make again.

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