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Epicurious
Bon Appétit

Easiest Chicken Adobo

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Alex Lau

Sweet, salty, tangy, garlicky—what's not to like? While many recipes for adobo call for painstakingly peeling and slicing more than a dozen garlic cloves, we found that cutting open a whole head of garlic and simmering it in the sauce achieves the same delicious effect in a fraction of the time.

What you’ll need

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