ASADO
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
- Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
- Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
MEXICAN POLLO ASADO
Make and share this Mexican Pollo Asado recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Chicken Breast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Smash garlic cloves.
- Place all ingredients except chicken in blender.
- Pour over chicken breasts.
- Marinate 2 to 24 hours.
- Grill chicken breasts.
- Serve as desired.
MOJO ROAST CHICKEN (POLLO ASADO)
Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.
Provided by karmicflower
Categories World Cuisine Recipes Latin American Caribbean
Time 5h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
- Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g
CHICKEN ASADO RECIPE
Chicken Asado or Asadong manok is hearty, delicious, and it is the chicken version of the well-known Pork asado. To cook, you have to marinate it first in soy sauce and calamansi juice and then stewed in tomato sauce.
Provided by Ed Joven
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- Sprinkle salt and ground black pepper to the chicken, then rub the ingredients and leave it for about 20 minutes.
- Apply heat in a frying pan, pour the Canola cooking oil, then fry the chicken. When all the chicken slices are cooked, set aside.
- In a separate frying pan, apply heat and melt the butter.
- When the butter is fully melted, add and saute the onions until it becomes soft.
- Add the bay leaves and saute for a minute.
- Pour the tomato sauce, stir, then bring to a boil.
- When it started to boil, add the soy sauce, then stir.
- Add the sliced potatoes.
- Add the calamnsi juice and stir.
- Cover the frying pan and simmer for 12 minutes.
- Add the pan fried chicken slices, then mix the chicken to the sauce and simmer for another 5 minutes.
- When the potato is already soft turn off the heat and serve while its hot.
Nutrition Facts : ServingSize 450 g, Calories 206 kcal, Carbohydrate 42 g, Protein 20 g, Fat 2 g, SaturatedFat 0.6 g, Cholesterol 30 mg, Sodium 4500 mg, Fiber 12 g, Sugar 15 g, UnsaturatedFat 0.9 g
GRILLED CHICKEN ASADA
Steps:
- Wash the chicken with running water and dry them with paper towels. Set aside on a plate.
- Make the marinade: In a bowl whisk together the lime juice, olive oil, garlic, salt, cumin, oregano, worchestershire sauce and freshly ground black pepper. Place chicken in the marinade, making sure it is soaked well. Cover it with plastic wrap and refrigerate for 20 minutes.
- Prepare a stove top grill or outdoor grill on medium heat. Brush grill grates or grill pan with a little cooking oil. when the grill is hot, grill chicken thighs for 5-6 minutes on each side. Transfer chicken onto a platter. Garnish with coarsely chopped cilantro leaves.
POLLO ASADO (CITRUS MARINATED GRILLED CHICKEN)
Provided by Delish D'Lites
Time 4h30m
Number Of Ingredients 11
Steps:
- Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
- Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
- Preheat a grill to medium low heat. Cook the chicken for 30 minutes, turning frequently. Make sure not to walk away, skin-on chicken can flare up quickly!
- Cook the chicken until a thermometer reads 165°F in the center. Serve hot.
CHICKEN ASADA
I found this recipe on a blog called The Quick & The Hungry and it sounds delicious and easy... haven't tried it yet but I will tomorrow night!
Provided by Hollyism
Categories Chicken
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in deep sided electric/regular skillet.
- Cover with a lid, and cook over medium low-medium heat for about 2 ½ hours until it reduces to a thick sauce, about the consistency of spaghetti sauce.
- Stir periodically. If it's not thickening and dinner's around the corner, just remove the lid and simmer until it thickens.
- Serve over rice.
CHICKEN ASADO
Kapampangan-style Asadong Manok is marinated in citrus juice and soy sauce and then braised in tomato sauce until tender and flavorful. It's a delicious dish perfect for family dinners or special occasions!
Provided by Lalaine Manalo
Categories Main Entree
Time 1h20m
Number Of Ingredients 13
Steps:
- In a bowl, combine chicken, calamansi juice, soy sauce, onions, garlic, and pepper. Massage marinade on meat and marinate for about 20 to 30 minutes.
- Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.
- In a skillet or wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
- Remove excess oil from pan except for about 2 tablespoons. Add chicken, onions, and garlic. Cook, stirring occasionally until chicken is lightly browned and onions and garlic are softened.
- Add reserved marinade and bring to a boil for about 2 to 3 minutes.
- Add tomato sauce, water, and bay leaf. Bring to a boil.
- Lower heat, cover, and cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced. Skim the sauce of rendered fat as needed.
- Add liver sauce and stir to distribute. Continue to cook for another 1 to 2 minutes or until sauce is thickened.
- Season with salt to taste. Transfer onto a serving platter and garnish with potatoes. Serve hot.
Nutrition Facts : Calories 717 kcal, Carbohydrate 20 g, Protein 48 g, Fat 49 g, SaturatedFat 11 g, Cholesterol 174 mg, Sodium 1148 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
POLLO ASADO
This pollo asado recipe creates a juicy grilled chicken dinner seasoned with citrus, Mexican spices and achiote. It's the perfect Cinco de Mayo meal!
Provided by Kevin Is Cooking
Categories Main
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.
- Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour (4 hours tops). Any longer will break down the proteins in the chicken, making it mushy. (See Note 2)
- Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade (See step 5 below). We will be grilling with indirect heat.
- For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
- Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
- When chicken is cooked, discard any leftover marinade.
Nutrition Facts : Calories 455 kcal, Carbohydrate 5 g, Protein 24 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 866 mg, Sugar 2 g, ServingSize 1 serving
CHICKEN SIOPAO ASADO
Chicken Siopao Asado is a Filipino Steamed hot bun that is mixed with shredded chicken, and other sauce ingredient
Provided by Saif Al Deen Odeh
Categories Snacks
Number Of Ingredients 17
Steps:
- In a small cup, mix 2 teaspoons of yeast, 1/3 cup of water, and 1 tablespoon of brown sugar. Set aside.
- In a large bowl, combine the white flour, baking powder, water-yeast mixture, and the rest of the dough ingredient. Stir using the wooden spoon and then knead using your hand.
- Add vegetable oil and continue kneading until the dough become soft and fluffy.
- Add more flour if the dough is too sticky or more water if the dough is too rubbery
- Cover the dough with a towel and leave it for 1 ½ hour to let the dough grow in size.
- Add vegetable oil to the pan and wait till the oil is hot.
- Add chopped red onion and garlic. Stir for few minutes till looks transparent.
- Add chopped chicken breast and stir for few minutes till the chicken is cooked and juice is absorbed.
- Pour the soy sauce, oyster sauce, brown sugar, and ½ cup of water. Stir to mix and let it simmer for 5 to 10 minutes till the chicken breast becomes soft.
- In a small cup, mix ¼ cups of water and cornstarch before pouring into braise chicken mixture. Stir till the sauce become thick.
- Turn off the gas fire, and shred the braised chicken into smaller pieces using a fork. Set aside to prepare to assemble the bun.
- On a clean table, use your hand to roll the siopao dough into a cylindrical shape. Divide them into 8 pieces using the knife. Form each of them into a smaller ball
- In each ball, use the rolling pin to flatten the dough into a round shape
- Add two and a half tablespoons of Asado filling in the center of the dough
- Wrap the filling by holding the edge of the dough; seal the dough by twisting above to make it into a ball shape
- Place the siopao bun on the parchment paper. Repeat the rest.
- In a large pot, add a ½ cup of water
- Place the bun with inch apart in a steamer and transfer into the pot
- Cover the pot with the lid and let it steam for 15 minutes. You will notice the bun will grow in size.
- Remove the bun and transfer into a plate. Repeat the rest
- Serve with ketchup or any sauce you like.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
CARNE ASADA
Steps:
- Lay the skirt steak in a large nonreactive bowl or baking dish.
- Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
- Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
- Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
- Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.
POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POLLO ASADO
Steps:
- In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours--several hours is better. Toss a few times during the marinating process. Preheat broiler to high. Arrange oven rack toward bottom of oven. Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done. Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.
POLLO ASADO
Pollo Asado is easy, marinated, grilled or roasted chicken chock full of zippy, smoky, earthy, spicy Latin flavors! It's stand alone scrumptious or add it to tacos, burritos, or bowls! It's big on flavor and low on effort so it's perfect for all your summer cookouts or an easy weeknight meal - the marinade literally does all the work! The Pollo Asado is marinated in an intensely flavorful mixture of citrus, spices and achiote powder, which imparts its signature red-orange color and big flavor. You can grill the chicken or roast the chicken and use the marinade on any cut of chicken you like! Serve the Pollo Asada with warm tortillas, beans and/or your favorite side dishes such as cilantro lime rice, corn salad and pina colada fruit salad for the ultimate feast.
Provided by Jen
Number Of Ingredients 10
Steps:
- Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)
- Note: These instructions are for bone-in chicken thighs - see below for different cuts of chicken. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
- Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren't touching. Bake at 400 degrees F for 25-35 minutes (depending on thickness), until the internal temperature reaches 175 degrees F.
- Serve pollo asado with warm tortillas, Mexican street corn (elotes) pina colada fruit salad and Mexican rice or cilantro lime rice. We also love it with avocado corn salsa, corn salsa, mango salsa, or pineapple salsa.
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TOP 20 FILIPINO CHICKEN RECIPES - PINOY RECIPE AT IBA PA
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- Tinolang Manok. Tinolang Manok is the most favorite Filipino chicken recipes where the chicken is brought to a boil with its broth. It is thrown with soft vegetables such as gabi, sayote¸ and carrots topped with ginger to seal the great flavor.
- Adobong Manok. Adobong Manok is one of the Filipino Chicken recipes most known throughout the islands. The main ingredient for adobo is soy sauce and garlic.
- Filipino Chicken Sopas Recipe. Filipino Chicken Sopas Recipe is a and perfect when on a nice cold rainy day or when you’re . There are many variations in the recipe, different from every region in the Philippines but it usually contains chicken cut into cubes or chicken strips with chicken , onions, vegetables such as carrots, cabbage and celery, noodles and evaporated milk to give it a richer creamy flavor.
- Sinampalukang Manok Recipe. Sinampalukang Manok Recipe is like Sinigang but it is not a Sinigang variant because the main ingredients are sauteed first.
- Pininyahang Manok with Gata Recipe. Pininyahang Manok with Gata Recipe uses coconut milk to give yummier taste then pineapples are added that gives a new blast of flavor to the course in combination with the other .
- Lechon Manok Recipe. Litson Manok Recipe is a juicy whole chicken or cooked on a rotisserie. Another popular Filipino Chicken Recipes and an all-time favorite for most Pinoy and is always present on birthdays and special holidays like Christmas or New year.
- Chicken Asado Recipe. Chicken Asado Recipe is being served not only in many Filipino homes but even in neighborhood Karinderias and classy restaurants.
- Chicken Caldereta Recipe. In this Kalderetang Manok or Chicken Caldereta Recipe version of Kaldereta we used Chicken Legs, this is my favorite part of the chicken because I find it the most tastiest part.
- Chicken Curry Recipe. Chicken Curry Recipe Filipino style is a variation of the local Ginataang Manok where the chicken is cooked in coconut milk. The only difference is in we have added the Curry powder plus the vegetable and other spices to increase the flavor.
- Chicken Potato Salad Recipe. Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions – Fiestas, birthdays, Christmas and New Year.
KAPAMPANGAN CHICKEN ASADO RECIPE: HOW TO COOK …
From yummy.ph
- Heat oil and butter in a pot over medium high heat. Sear the chicken pieces for 4-5 minutes per side or until lightly golden brown. Remove the chicken from the pan and set aside.
- In the same pan, sauté onions, garlic, bay leaf and tomatoes. Allow to simmer for 3-4 minutes then add soy sauce and brown sugar and mix well.
- Return the chicken back to the pan and simmer further for 10-12 minutes or until chicken is cooked. Add atsuete oil and season to taste.
POLLO (CHICKEN) ASADA FAJITAS RECIPE - TOTALLY FOOD
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EASY CHICKEN ASADO (ASADONG MANOK) RECIPE | AMIABLE FOODS
From amiablefoods.com
Estimated Reading Time 3 mins
- In a bowl, rub chicken with salt. Add lemon extract, soy sauce and coat the chicken. Cover with cling film and marinate for about 30 minutes to 1 hour. After marinating drain chicken and save marinade sauce.
- Heat oil in a skillet or wide pan over high heat. Add potatoes and cook until lightly browned and cooked through. Remove potatoes from the pan and drain on paper towels. Put in the chicken pieces and fry until lightly browned. Set aside.
- Using same pan, lower heat and remove excess oil from pan except for 2 tablespoons. Saute garlic and onion until soft. Add the cooked chicken and pour in tomato sauce, pepper, sugar and bay leaves.
- Pour the saved marinade sauce and water and stir. Cover the pan with a lid and cook until chicken are tender. Add cooked potatoes and butter.
CHICKEN CARNE ASADA TACOS WITH PICKLED ONIONS RECIPE ...
From myrecipes.com
5/5 (54)Calories 413 per serving
- Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.
- Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.
- Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.
FILIPINO CHICKEN ASADO (KAPAMPANGAN STYLE) - GYPSYPLATE
From gypsyplate.com
4.7/5 (18)Total Time 55 minsCategory Main CoursesCalories 346 per serving
- Heat oil in a pan over medium heat and sear chicken (reserve the marinade for later) undisturbed 4-5 minutes per side. Plate it out.
BEST POLLO ASADO TACOS - HOW TO MAKE POLLO ASADO TACOS
From thepioneerwoman.com
Cuisine MexicanCategory Cinco de Mayo, Dinner, PoultryServings 6-8Total Time 2 hrs
- Place the chicken thighs and onion in a large resealable plastic bag and pour in the marinade, tossing to combine.
CARNE ASADA TACOS RECIPE (MEXICAN ... - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (2)Total Time 1 hr 27 minsCategory Dinner, Main CourseCalories 589 per serving
- Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.
- Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
- Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, add the steak and cook for about 12-14 minutes, turning it about half-way through.
- Allow to rest 5-10 minutes. Then, slice the beef as thin as possible (cutting against the grain) and set aside.
HOT HONEY CHICKEN ASADO - OVER THE FIRE COOKING
From overthefirecooking.com
Cuisine AmericanCategory Main CourseServings 4Total Time 2 hrs
- To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be spatchcocked.
- Place the chicken into a bowl or food safe container. Lather your chicken with canola oil then thoroughly season with the Nashville Hot Chicken seasoning or similar. Place the chicken in the fridge for at least 1 hour to let rest.
- Preheat your grill to a medium high temperature (around 350F) for direct cooking with the grill grate about 4-6 inches from the coals. Make sure to oil your grates thoroughly. Also, make sure to have a cool side of the grill in order to let your chicken cook slowly. If you have a leaning basket or just a grill, the cooking method is basically the same.
- Pull your chicken out of the fridge to come to temp for 10 minutes. With the coals having no flames, add your chicken breast side down to cook for about 15-20 minutes per side or until it reaches 165F internal. If it begins to burn, push coals away from it or move the chicken to the cool side of the grill.
ASADONG MANOK (CHICKEN ASADO) | PANLASANG PINOY …
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