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CHICKEN WET MARINADES:
Add 2 vol. of water to 1 Vol. of marinade, dip chicken and let for a few hours in the fridge before cooking.

CHICKEN BASTING SAUCES:
Add water and coat chicken as often as possible duringcooking to keep it fresh and juicy.

CHICKEN TABLE SAUCES:
Do NOT add water and use at a cold sauce at the serving.

SPECIALITIES FROM PORTUGAL