Easy Chicken Adobo

What happens to the peppercorns? Are they edible? Could somebody reply?

Every Filipino cook has their own version. Many cooks like to use equal parts vinegar and soy sauce. Also, what I notice is there is no WATER in this recipe. If you add 1/2 cup water (or more) this will temper the saltiness. If you prefer a thicker sauce, simply remove the chicken pieces when they're done and boil down the sauce. Add the chicken pieces back in when sauce is to your liking.

I added 2 Tbs sugar to balance the strong apple cider flavor and it's perfect for us. We also like extra sauce so it didn't hurt to dilute it with some water or broth. We like it soupy over our rice. I add potatoes sometimes so it can feed more people. Thanks for sharing!

I have been making this dish for weeknight suppers for years. It is so yummy and delicious. Great flavors. .

I'm a Filipino and Adobo has always been a part of our meals. There are many ways to cook Adobo. You may also cook it with pork belly, milkfish, tilapia, squid, shrimps, local vegetables like sitaw-a long string bean, and kangkong-or water spinach, but I'm not sure if these vegetables are available there. We often use white vinegar, because other varieties tends to make the flavor over power the dish. So go easy on the sour flavor. The technique is to balance out the saltiness of the soy sauce and the soury taste of the vinegar. Try it. You may also sprinkle it with garlic chips for garnish and added flavor. ...Yum :)

I tried this a couple of weeks ago just to try something new. We all loved it but we wanted more sauce for the rice. Needless to say this recipe will be a welcome addition for my family.

I have tried a few adobo recipes on other sites..but couuldn't find one that I really really liked....till now. Finally my search is over. SO SO DELICIOUS. I don't know what I liked better about this recipe...how good it tasted or how easy it was to make??

Just tried this recipe with boneless skinless thighs and it was perfect. Although previous posters were not pleased, I think it is an acquired taste. Being that I'm filipino, it was just the right flavor. Will definetely try this again!

I have to say that our family loves this dish (kids age 4 and 7). We cook it with boneless, skinless thighs which really cuts down on the cooking time. You really have to be a fan of apple cider vinegar to enjoy this. We us Bragg Organic Apple Cider Vinegar, or the Trader Joe's brand (which I think is Bragg anyway). I can understand the 1 star if you're just not used to that flavor, but it's a staple in our house!

This is a great weekday meal, easy and tasty. I usually just serve with some white rice and a green on the side.

Absolutely Horrible. I followed the recipe exactly & the overwhelming apple cider vinegar smell/taste was terrible. As soon as my husband (who is filipino & makes chicken adobo from time to time) walked in the door he said "What is that smell?" What an awful dinner to come home to. I do not recommend this dish.

I loved this tangy, flavorful sauce and moist chicken. The best part is that it is so easy - a little chicken to brown and a little garlic to chop. That's it! Also, I love that other than the chicken, I always have all the other ingredients in my pantry. I'll make it again for sure.