I have heard from sooo many people over the years that they don’t really like to cook chicken very often (especially white meat) because it always tastes so boring. C’mon people… really? That’s so not true, so knock that off! I love cooking chicken! Whether it’s in a recipe like I’m about to post or just coated in a lemon pepper marinade, topped with cheese and baked in the oven, it isn’t boring! Granted, white meat doesn’t absorb as much flavor as dark meat, but it’s far from boring. Next time you have that “chicken is boring” thought, make the following recipe or yesterday’s recipe or this one or this one. Your mind will be changed, and I won’t have to rant in my blogs 😉
Chicken Adobo
Chicken of your choice, skin off (I usually do legs & breasts)
1/2 cup soy sauce
3/4 cup red wine vinegar
1 cup olive oil
1 medium onion, chopped
1 tablespoon garlic powder
2 cloves of garlic, crushed
1 teaspoon crushed red pepper flakes (add more or less depending on your preference for spiciness)
Fresh green beans, ends snipped off
Rice
Put the first 8 ingredients into a large electric skillet. Heat on medium high heat for 10-15 minutes, turning the chicken once halfway through. Reduce heat to low, simmering for 2 hours, turning the chicken ever 45 minutes or so. Note: Don’t let the chicken cook too hard or else it will come out VERYYYY salty – you want it at about 200-250 degrees on the skillet setting. Add the green beans about a half hour before serving and increase the temperature to medium low (300 degrees) after 15 minutes. Serve over rice and enjoy!
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This is one of my favorite dishes! I made it with instant white rice this time, but I prefer brown rice. The flavor of this dish can very GREATLY on the amount of crushed red pepper flakes you put in, so just know, a little goes a long way! I’ve had the spice level of this dish get away from me just by adding “one more pinch”. I hope you enjoy this dish as much as I do! It was originally going to go on my “Favorite Recipes” page, but it’s too yummy to just throw on a separate page! Nobody puts Chicken Adobo in the corner 😉
Happy Dishing!
~Des
Dishing with Des 