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Chicken Adobo: Review

JOKtaster_Chicken Adobo.jpg

You know by now, if you've been reading my posts that I'm a huge fan of one-pot meals - ok REALLY HUGE. Less mess means I have more time to make more dishes!! And I'm all about that! I got to make this Chicken Adobo dish while I was traveling and it was perfect. I made the marinade and let the chicken hang out in the pot for a few hours while I had some vacation fun. Once I came back it was ready to cook and all I had to do extra was throw a pot of rice on and roast some veggies to go with it and voila! A hot meal on the table in 45 mins!

The recipe required just a few extra ingredients that were very easy to find. Its a quick mix together and your good to go! I was a little unsure of the taste of the final product in the beginning. But once I served it up it was immediately requested to be made again in the (near) future. This recipe will *work* with boneless chicken breast. It won't have just a tad of the richness that the bone and skin add it however, it'll still be very tasty. And lets face it, sometimes we just don't want to deal with the mess of bones while eating. On the other hand if you are up for the skin 'n bones challenge then by all means go with what the original recipe called for. There is a certain velvety smoothness to it that can't be replicated :)

There was one issue I had with this recipe, the juices never got to the thick consistency that it said. My sauce cooked for quite a while and just never quite got there. So as a heads up on this recipe - it may not get quite as thick as you expect. Other than that one little anomaly its a great recipe.

All the best!