MAGGI LIQUID SEASONING RECIPES

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OVEN-ROASTED CHICKEN ADOBO RECIPE | BON APPéTIT



Oven-Roasted Chicken Adobo Recipe | Bon Appétit image

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Provided by Melissa Miranda

Yield 4 Servings

Number Of Ingredients 11

6 skin-on, bone-in chicken thighs (about 2½ lb.)
Johnny’s seasoning salt or kosher salt
½ tsp. cracked black pepper; plus more freshly ground (optional)
2 Tbsp. vegetable oil
1 small onion, thinly sliced
8 garlic cloves, smashed
½ cup cane vinegar (preferably Datu Puti)
¼ cup soy sauce (preferably Silver Swan)
3 Tbsp. Knorr liquid seasoning
3 bay leaves
Garlic Fried Rice and Winter Greens Laing (for serving)

Steps:

  • Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.
  • Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).
  • Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.
  • Divide rice among plates and nestle chicken thighs alongside, dividing evenly. Serve with laing.

AUTHENTIC FILIPINO PANCIT RECIPE | ALLRECIPES



Authentic Filipino Pancit Recipe | Allrecipes image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories     Filipino Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 10

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

  • Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
  • Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
  • Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, CarbohydrateContent 41.7 g, CholesterolContent 47.3 mg, FatContent 17.3 g, FiberContent 4.2 g, ProteinContent 16.6 g, SaturatedFatContent 3.6 g, SodiumContent 482.1 mg, SugarContent 5.3 g

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