The pot should have enough liquid in it to mostly cover the chicken (about half full or more), and then let it boil … but not a full boil where all the liquid boils away, just a medium sort of boil so that it cooks the chicken but doesn't totally disappear.

If you find that your liquid is boiling away too fast, turn the heat down — and you can also add more soy sauce, water, vinegar, etc., if you've let it boil away.

Lastly, about the 45 minutes: keep poking the chicken with a fork — when it's tender enough, it's done. That may be more or less than 45 minutes.

I hope these tips help!

I had a question on the last step…Are you using a gas stove or electric stove? When I let it boil for 45 minutes on medium the sauce had completely evaporated and whatever was left solidified and burned. Everything was fine up until then. What do you suggest if I use a gas stove? When my stove is set to medium the flame is still quite strong.

Thanks a bunch!

I've used low salt soy sauce (my favorite is Yamasa) and it's just fine. We pretty much balance the amount of soy sauce to the amount of vinegar (more or less) … but you can also water it down with water. If you're making rice, you can pre-rinse the rice in water, then rinse a second time and use that water in the adobo … or just add water while you're cooking the adobo to dilute it as much as you'd like. Remember: it's all about how you like it!

There may be other recipes or ingredients; these are just the ones we've used.

I tried Chicken Adobo years ago for the first time ever by a young lady that had just arrived from the Phillipines. The sauce was a pretty color ultimately and she used cut up chicken breasts and I remember dipping into the sauce all day long and not caring but occasionally eating a piece of chicken but the sauce was Phenomenal !! Last night for the first time I tried Chicken Adobo and it was a friends recipe whos husband is Phillipino and so it appeared strange to me that the recipe required both Vinegar and Lemon Juice….since they serve the same purpose but have different tastes I had never heard of such a thing but so I did as instructed and it was so very salty it was inedible and since I don't normally work with vinegar I did not know how to fix it and my other half has high blood pressure and the salt would have been UGLY….lol I vowed not to give up and to try again but It was an expensive flop!! lol I am going to try your recipe next and wonder if it would be ok to try a low salt soy?

Thanks again
Epic Fail in California