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A lighter, protein‑packed take on the classic Filipino chicken adobo. Bone‑in, skin‑on chicken breasts are browned to develop fond, then braised in a savory‑acidic sauce made with premium soy sauce, apple cider vinegar, sake, monk‑fruit sweetener, garlic, and bay leaves. Served with steamed white rice and fresh garnishes, this recipe is perfect for convenient weekly meal‑prepping.
