tsp success stories

CHICKEN ADOBO INGREDIENTS: 1 kilo chicken leg (you can use chicken thigh, wings etc.) 2 tbsp cooking oil 1/4 cup chopped garlic 3 tbsp chopped onion 1 tsp salt 1 tsp ground black pepper 1/4 cup soy sauce 1 tbsp fish sauce 1 & 1/4 cups boiling water 4 bay leaves  1 tsp pepper corn 2 tbsp brown sugar 1/2 tsp seasoning (optional) 1/4 cup vinegar

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1 large sweet potato, peeled and cut into 1/2-inch cubes 1 large red onion, diced 3 tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 lb. boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small clove garlic, minced 2 tbsp. creamy peanut butter 1/4 c. Juice of 1 lime 1 tbsp. low-sodium soy sauce 1 tbsp. honey 1 tbsp. toasted sesame oil 4 c. cooked brown rice 1 avocado, thinly sliced 2 c. baby spinach 1 tbsp. Freshly chopped cilantro, for garnish 1 tsp. Toasted sesame seeds

4 chicken leg quarters 3 tbsp olive oil 1 tbsp garlic paste 1 tbsp ginger paste 1 tsp red chili powder 1 tsp turmeric powder 1 tsp garam masala 1 tsp lemon juice Salt to taste Instructions: In a bowl, mix olive oil, garlic, ginger paste, red chili powder, turmeric, garam masala, lemon juice, and salt to make a marinade. Coat the chicken with the marinade and let it rest for at least 1 hour. Preheat the oven to 400°F (200°C). Place the chicken on a baking tray and roast for 35-40 minutes until golden and cooked through. Serve hot with naan or rice!