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Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

Reviewed: May 13, 2014
Made it for dinner tonight. I thoroughly enjoyed it and it came out better than I had expected for something simple. I think patience was the key ingredient.
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Slow Cooker Adobo Chicken

Reviewed: Sep. 29, 2013
This is definitely a great starting point for adobo but has to be tweaked a little to make it taste much more flavorful. I lowered my soy sauce to 1/2 cup and used 1/3 cup of rice vinegar and added whole black peppercorn, more garlic, bay leaves, minced ginger, and a tea spoon of brown sugar. It tasted more refined when I tweaked it and definitely don't use JUST skinless chicken breasts like I did. The fat from the chicken adds more depth to the flavor and juiciness otherwise the chicken just comes up fairly dry. I'm trying Pork Adobo next time as I love pork adobo more than chicken :P.
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