Your recipe is way off balance - with just soy & vinegar it’s far too sharp a flavor. It needs the sweetness of sugar to balance it out. I almost killed my husband with the overwhelming vinegar flavor until I read a few more authentic recipes to figure out what was missing. Please check to make sure there isn’t an oversight in the recipe.
RhainaH
Philadelphia
11/12/2022
Easy, delicious, and can be a one pan meal. The crispy skin, fall off the bone chicken meat, and braised onions are all so comforting! If you're planning a trip to Seattle, make your reservations at Musang asap!
Anonymous
Waterloo, Ontario
7/26/2022
Followed the recipe exactly, loved the way it turned out, and now, THIS is my new way of making Adobong Manok hands down! I’ve made this many times before—as a child with my grandmother in the kitchen and then as an adult for my own family—so I was curious with Chef’s version; especially since it’s baked vs stewed on the stove. The crispy skin was amazing and the sauce’s flavor had a depth and richness (hot steamed rice is must) you can’t deny! Selfishly, I love the baking part because I can completely set it and forget it. If you make this and for some reason are not a fan of the crispy skin, you can alternatively bake it skin side down so it just braises in the dish. Otherwise, recipe is a winner!
Kathy C.
Irvine, CA
1/24/2022
Delicious and easy! I used coconut aminos that we had on hand from another BA recipe instead of searching around for the liquid seasoning. Nor could we find the seasoning salt. But it still turned out fabulous. I've browned skin-on chicken thighs in a pan and put them in the oven afterwards for other recipes, but they still turn out flabby, at least on the bottom. The key I think here, is that the top half is out of the liquid. It was dark golden and super crispy. Leftovers the next day, though not crispy, were still excellent. Went very well with the rice and greens on the side. Flavor explosion for sure. Will definitely do again!
LBinTX
Texas
3/25/2021
I'm making this for the second time but doubling the recipe. We were disappointed that it didn't last through dinner and into tomorrow's lunch!
jojobe
Vero Beach, FL
3/22/2021
O M G! This recipe is so simple and flavourful! My kids loved it, my husband, but most importantly - I loved it! Oddly I had cane vinegar in my pantry. I used "better than bouillon" because I didn't have the knorr. I assume its the same premise! Highly recommend. I will be making this again, and again!
Jackie Kennedy
Brightwaters, NY
3/18/2021
This was so good. I only did the chicken and not the sides. I didn't have some of the ingredients. I used rice vinegar instead of cane and threw in some hoisin sauce because we didn't have the Knorr liquid seasoning. This would be a great meal for guests when we can finally have some over!
Kim
Washington, DC
3/15/2021
I enjoyed the way this recipe turned out! Usually I shy away from using skin-on chicken because of the gummy texture it gets while being braised, but placing it in the oven makes a huge difference. The garlic rice was the perfect complement to a classic Filipino dish. Unfortunately I did not have liquid seasoning (or the recommended brands), so I added the listed amount but with water. Someone else in the comments mentioned swapping Datu Puti for ACV, and I second that. This is DEFINITELY a recipe I look forward to making again, next time with the liquid seasoning and laing.
Spenny
Brooklyn, NY
3/8/2021
I've made a few chicken adobos in my day. None of them have ever blown me away like this recipe. The depth of flavor is incredible. I made exactly as directed down to the recommended brands, and I think this is what makes the difference. Well worth the trip to my nearby Asian supermarket. It's also incredibly easy. I added a few extra cracks of pepper (I like my adobo peppery) and paired it with jasmine rice and the winter greens laing by Melissa Miranda, which was also divine. 10/10!!!
Gem
Washington DC
3/7/2021
I want to try this but my husband is allergic to soy. Does anyone know what I can substitute?
COVID Made Me a Cook
New York
3/6/2021
Great recipe. I went to a local filipino store and got all the ingredients recommended. It was so worth it. Other ingredients may work, but going the extra mile for the recommended is worth it. Especially the shrimp paste in the greens recipe. That may have been the best thing I've made in my kitchen 11/10 would make again.
Anonymous
Davis, CA
3/3/2021
Too many ingredients not readily available. You should make the recipe more accessible. Knorr Liquid Seasoning? Maggi Seasoning?
ken
markham ontario
3/2/2021
this was so good! had to substitute fish sauce for shrimp paste and worcestershire for the knorr, but it was really, really excellent
Anonymous
New York
2/26/2021
For us who are International readers and would like to follow the recipe, please do help us with ingredients / alternate ingredients that we will be able to find locally and use, keeping the taste and the preparation intact. Some examples likeCane vinegarKnorr liquid seasoning
Santanu
India
2/25/2021
I liked this recipe mostly because of the skin -- soooo crispy! It's the bomb straight out of the oven. What I miss because of the preparation style (oven roasting) is the tender, fall off the bone quality you get via braising on the stove top or via slow cooking. (This method makes the skin flaccid, sadly.) That said, the meat is tender. Personally, I would keep the other ingredients the same, except for the liquids I would only use soy (maybe half?) and vinegar. I used Maggi seasoning in place of what Miranda suggests (and at 3T); to me, this muddled the flavor. I prefer the pure pungency of vinegar & garlic. Note to other cooks: you can use apple cider vinegar in place of Datu Puti cane vinegar. Silver Swan soy sauce is probably better, but I only had Kikkoman -- and it works! (Caveat: I got Covid and I don't think my taste buds are back 100%)
Jessica
San Francisco, CA
2/24/2021
