Don’t be fooled into thinking that this week’s posts are dishes that I recently cooked.
It’s been chocolate frosting from the can, peanut butter and jelly sandwiches, and tortilla chips with guacamole filling our bellies at supper time lately. It’s been a smorgasbord of easy access meals, lacking nutrition, creativity, and more so, planning or time.
As you know, I’ve been on the go lately. Lloyd’s lucky if his dinner doesn’t come from a Styrofoam container.
I’m lucky if it isn’t fish ‘n chips. That smell does not leave.
Tonight’s dinner was actually a quick “dinner date” because Lloyd and I needed some “us”’ time. “Us” time was cut short by a pit stop to check out a bike from a Craig’s List ad and then Lloyd having to rush home for some hockey game.
You would think the Bruins were in the Stanley Cup for the first time in 21 years.
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 1 cup water
- 2 cloves chopped garlic
- 1/2 tsp ground pepper
- 3 lbs chicken thighs (or a combination of thighs and drumsticks)
- Combine the soy sauce, vinegar, water, garlic and pepper together in a large skillet or dutch oven. The skillet should be large enough to accommodate the chicken in a single layer. Bring to a boil over medium high heat.
- Add the chicken and reduce the heat to medium lo. Cover and cook for 30 minutes, turning once.
- Preheat the grill or broiler. Broil or grill the chicken 3 to 4 inches from heat source, about 5 minutes on each side.
- Meanwhile, increase heat on the sauce in the pan until it boils vigorously. Cook until reduced to about 1 cup.
- Serve chicken with sauce poured over. Pass any remaining sauce around at the table.
Garlic Fried Rice
From Indochine Kitchen
- 1-1/2 tbsp cooking oil
- 3 garlic cloves, minced
- 1 C cooked rice, cold
- 1/4 C scallions, chopped
- 1/4 tsp sal
- 1/2 tsp soy sauce
- Heat oil in a wok over high heat. Add garlic and stir fry till fragrant, tossing and turning quickly to avoid burning, about a minute.
- Add the rice and stir them vigorously, turning the bottom part of the rice to the top and do the same to the sides till all the grains is mixed well with the garlic and oil. Do this for a minute or less.
- Toss in chopped scallions and season with salt and soy sauce. Mix well and remove from heat.
- Serve warm.
I don’t remember what prompted me to make chicken adobo, but I do recall tweeting and Facebook-polling for favorite chicken adobo recipes. I got an overwhelming response for Carolyn’s recipe, and it did not disappoint!
Chicken Adobe is considered the nation dish of the Philipines and refers to the process of cooking food stewed in vinegar, usually accompanied by soy sauce and garlic. While researching the recipe, it seemed that garlic fried rice was the dish to serve with it! This chicken is simple to make and calls for only a handful of ingredients. While it’s quick to make, it does take some time to braise the meat. However, once you’ve got the chicken started, you’re free to do anything your heart desires for the next 30 minutes.
Like, watch half of an episode of Dexter, play a few rounds of Words With Friends, or take the opportunity to oversee any home projects your fiancé is working on, if you’re like me.
You can even use this time to start working on dessert, put it in the oven, forget to set the timer, and ruin dessert. (That definitely wasn’t me).
When you return, you will be met with the intoxicating aroma of
charred cupcakes the chicken. Minimal ingredients come together to give the chicken it’s tangy, sweet and sour flavor. This chicken is succulent and tender. The extra sauce was perfect for drizzling over the wonderful garlic-fried rice. Finger-lickin’ good!