Cecilia Recipe Reviews (Pg. 1) - Allrecipes.com (15626825)

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Adobo Chicken with Ginger

Reviewed: Feb. 4, 2012
This is a great recipe, but I did make a few changes to suit my family's tastes. I used white wine vinegar, instead of the distilled white. I also used only skinless chicken leg quarters, since breast meat can be rather dry if braised too long. And, I browned the chicken in a little canola oil before adding the soy-vinegar mixture. Finally, after the meat was cooked, I skimmed the fat off the top before serving.
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