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Classic Chicken Adobo
A rich, tangy Filipino chicken adobo made with bone‑in drumsticks and thighs, simmered in a blend of garlic, black pepper, palm and brown sugar, rice vinegars, dark and regular soy sauce, and bay leaves. The sauce reduces to a glossy glaze and is finished with scallions and sesame seeds.
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Critical Success Points
- • Searing the chicken without crowding the pot to develop flavor.
- • Maintaining a gentle simmer during the covered cooking phases.
- • Final reduction – watch the glaze closely to avoid burning.
Safety Warnings
- • Handle the hot Dutch oven with oven mitts to avoid burns.
- • Be careful when searing – hot oil can splatter.
- • Do not leave the simmering pot unattended; liquid can evaporate quickly.
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