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Say ?yes? to the buttery and garlicky perfection of Chicken Salpicao. Tip: Go for chicken breasts if you want a healthier version of this meal.
- 500 grams Magnolia Chicken menudo cut
- 2 tbsp hot sauce
- 3 tbsp liquid seasoning
- 3 tbsp Worcestershire Sauce
- 1 tsp black pepper, ground
- 2 tbsp Magnolia Nutri-Oil
- 1 tbsp Magnolia Gold Butter
- 1/3 tbsp garlic, thinly sliced
- 1 pc garlic, minced
- 1/2 tbsp finger pepper, seeded and sliced diagonally (optional)
- 1/2 tbsp parsley, chopped (optional)
Marinate the chicken in hot sauce, liquid seasoning, Worcestershire sauce, and ground black pepper for about 5 minutes.
Heat oil in the pan then, sauté a tablespoon of garlic over moderate heat until golden brown. Remove garlic and set aside.
In the same pan, melt butter and sauté the 1/3 cup minced garlic over moderate heat until fragrant.
Drain chicken from marinade and set marinade aside.
In the same pan, add chicken and continue sautéing over high heat until chicken turns brown.
Immediately add marinade. Let it simmer for a minute.
Continue cooking until sauce reduces. Turn off the heat and add finger pepper.
Mix well. Transfer to a sizzling plate or a serving platter. Sprinkle with chopped parsley.
- Serving good for three to four.
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