I’m Filipino!? ???????????? - Video

This one was SO MUCH FUN and so delicious!

Here’s the Chicken Adobo Recipe I used:
Ingredients
* 2 lbs boneless/skinless chicken thighs
* 12 cloves of garlic, crushed
* 1/3 cup chopped scallions, plus more for garnish
* 1 tablespoon whole black peppercorns
* 2 tablespoons dark brown sugar or coconut sugar
* 1/2 cup unseasoned rice vinegar
* 1/2 cup white distilled vinegar
* 1 cup low-sodium soy sauce
* 5 bay leaves
* 1-2 tablespoons olive oil, vegetable/canola oil as sub
* jasmine rice, for serving- optional
Instructions
1. In a large bowl or bag, combine the chicken, crushed garlic, scallions, peppercorns, brown sugar, rice vinegar, distilled vinegar, soy sauce, and bay leaves together. Use your hands (fitted with disposable gloves, if desired) to massage everything together- make sure all of the chicken is submerged.
2. Cover the bowl with a lid or plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, preferably overnight- because we’ll need this later on, do not discard the marinade!
3. In a large dutch oven or braiser/heavy-bottomed pot over medium-high heat, coat the bottom of the pot with 1 tablespoon of oil.
4. Take a few pieces of chicken out of the marinade, shaking off any excess aromatic bits, and place into the hot pan. Careful not to overcrowd the pan, work in batches. Sear the chicken on all sides until lightly browned/crisp, about 2-3 minutes per side. Then place the seared chicken pieces onto a large plate/baking sheet and set aside. Repeat this process until all of the chicken has been browned, coating the pan with more oil, as needed in between batches.
5. Once all of the chicken has been browned and is set aside, add the reserved marinade directly into the pot along with all of the aromatics- leave nothing behind. Let the marinade come up to a slight boil and then immediately reduce the heat to low. 
6. Add the browned chicken pieces back into the pot, spooning a bit of the marinade over the chicken. Then cover the pot with a lid and let the chicken simmer for 30 minutes. Once done, uncover the pot and carefully flip chicken pieces over, basting the chicken with the marinade once more. Cover the pot and let the chicken simmer for another 25- 30 minutes. At this stage, the sauce should have thickened and developed into a more glaze-like texture. 
7. Remove the bay leaves and serve the chicken adobo with sauce on top of jasmine rice, and garnish with scallions, if desired. Enjoy!

And the Smashed Cucumber Salad recipe I used:
Ingredients
* 500g/ 1 lb cucumbers (4 medium or 2 long cucumbers, Note 1)
* 3/4 tsp salt
* 2 tbsp coriander/cilantro , roughly chopped
* 1/4 cup green onions , sliced
Dressing:
* 1.5 tbsp rice vinegar
* 2 tsp sesame oil , toasted (Note 2)
* 1.5 tsp ginger , freshly grated
* 2 tsp soy sauce
* 1/2 tsp sugar
Instructions
1. Bash the cucumbers until they split open on the sides (see video) using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.
2. Cut into 2.5cm/1" chunks then place in a bowl.
3. Sprinkle with salt, toss, leave for 20 minutes.
4. Drain excess liquid in the bowl.
5. Shake or mix Dressing well.
6. Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately.

Thanks to Quin Liburd (@butterbeready) & Nagi Maehashi (@Recipetineats) for these awesome recipes!! ????????