Would like to try it. What kind of vinegar? White, rice, cider?

Was just watching a friend make this, she used regular white vinegar, same one I use for cleaning stuff.

If you can find the Datu Puti brand of vinegar and soy sauce (Asian stores should carry it) then I'd say use that, it gives it a real authentic taste.

Datu Puti is by far the best. I just made this it is almost like what nanay used to make but I just can't quite get the taste right. MMM MMM Good!

Try adding a spoonful of brown sugar. My housemaid would do that and its great.

Adding salt to this recipe isn't necessary since the soy sauce is salty by itself. I have not tried it with Sprite but I add a few pieces of dried prunes for tangy-sweetness. Like chicken liver? Marinade separately in the same ingredients shown above, fry in hot oil, do not overcook, and mix with your chicken and pork adobo at serving. Delicious!

This is a great dish... I have yet to make it but now that I know how to make it I will be enjoying it a lot more.. I have had it once years ago cooked by some Filipino friends and fell in love with it... Very delicious!!!

Sprite? Who is their right mind would use sprite/7up in adobo?

My parents used 7-up in their bbq marinades. Not so unusual, really. Actually, when I saw this recipe mention Sprite, I thought "hey: that really must be a Filipino version of Adobo."

Mmmm, 7-up.

Sprite or any lemon/lime soda is used to get that mild sweet and tangy glaze for adobo or any other marinated dish. This is also used in marinating pork for filipino bbq/skewers.

This is the best recipe of adobo I ever taste... my friends are looking for this recipe and I recommend cooks.com...

My husband cooked this right after I came home from the gym. And the aroma when I walked in the door tempted me to taste the chicken adobo. It was superlicious sooooo good. I ended up eating 2 bowl with my daughter. And he said since we didn't have any 7UP he added a little apple cider. It was great! Thanks for posting this recipe. The best chicken adobo i've tasted in the world!!!

Delicious! I prepared the recipe exactly as the instructions called for. I used half white rice vinegar and half regular white vinegar, which gave it a nice tangy flavor. Didn't use Sprite/7up as I prefer it saltier and more sour. I simmered the chicken on low heat for about 40-45 minutes and the meat fell off the bone it was so tender. An easy and tasty alternative to soy sauce chicken! The prep instructions do not specify to remove the skin but that should definitely be done - the meat and bones have plenty of days. One question for others - has anyone tried this with the liver and chicken neck? I opted not to because I wasn't sure - does this change the flavor?

im a filipino and we dont put sprite or 7-up in adobo.. you need to boil all ingredients b4 you saute it...

If you want it authentic. you need to add some fresh ginger. yum yum

My mom always used pineapple juice instead of a lemon. MMmmmmMMMmmm good.

Well I have made this a whole different way. I use only chicken legs and use 2 cups of soy sauce and 2 cups water, 1 whole red onion, 3-4 tbsp. black pepper, and 3 heaping tbsp. garlic. I let it simmer in a crock pot or stock pot for 12 hours and serve over Asian white rice. Its fall off the bone good.

if you add a cup of tomato sauce to it and boil it for another 5 min it will be real awesome and 10 slice of red bell pepper awesome!!!

I've tried with cider and it was deliciously gr8 !! Many thanks for sharing. Adding 7-Up or Sprite is not necessary as it kills the tangy taste.

My dad uses 7-up or sprite too in some of his food.. and it tastes soooooo gooood!!! You have no idea what a 7-up or sprite can do when u mix it ! LOL ;)

I have eaten/cooked this for two years cause I was in the Philippines for a mission.. Add potatoes to it, its delicious!!