Every day, I open up my laptop and I read some truly amazing blogs. I read the blogs that I read because I like the writer’s voice, I like the innovative spirit behind the blog, I trust that blogger’s recommendations because they are tried and true. Most recently, though I tend to make up a lot of recipes myself, I have been garnering meal-inspiration from bloggers. Last week, I made Michelle’s nut encrusted chicken (twice!), and I have been making mental notes of other blog recipes like crazy. On Saturday night, after a day on snowshoes, it was Elina who provided the inspiration. After reading about her Filipino Adobo Chicken, I could not get the photos of the flavorful brown sauce out of my head.
I am vowing to eat more meat between now and the Napa Marathon. It might not agree with everyone, but I feel like I need the added protein, and I am finding that organic, humanely-raised meat makes me feel more energetic.
We normally only eat chicken breast, unless I make a whole chicken, which apparently my husband doesn’t love because of all of the dark meat. Something about making a whole chicken just feels right in the wintertime though, so you will likely see at least once more before spring graces our doorsteps.
I followed Elina’s lead with the chicken and used drumsticks for a change. I also pulled out some organic apple cider vinegar, soy sauce, garlic, jalapenos, and bay leaves.
After doing my best to skin the chicken (and some skin fell on my bare foot, EW!), I whipped up a marinade using the above ingredients. I really eyeballed it but made sure I used a lot of garlic and several sliced jalapeno peppers, seeds and all.
Once the garlic and jalapenos were chopped, I added the chicken, then poured in the liquid ingredients, using tongs to toss the chicken and to coat it nicely with the sauce. I set this aside for about an hour before putting it on the stove to cook for 45 minutes.
As Elina’s posts mentioned, the meat fell off of the bone. Every time I opened my trusty Le Creuset pot the tangy smell that escaped was amazing. By the time the chicken was done, we were dying to eat.
As we had a late lunch, a spinach salad with nuts, cheese, and fruit, I kept it simple and sautéed some mushrooms that I bought, already cut and cleaned, at Trader Joe’s. They cooked for awhile in a pat of butter, then I added them to the chicken and sauce.
The combinations of flavors was intense and delicious! The meat was so rich, and the sauce had us using our hands, spoons, mushrooms, whatever we could to mop it all up. As a lover of vinegar, I was thrilled with the way this dosh brought a burst of flavor with each bite. I will definitely be making it again and again. Thank you, Elina, for the inspiration!
I feel like paying extra for mushrooms that are cleaned and chopped is totally worth it because I HATE getting the dirt off of mushrooms. I just don’t seem to get it all, and it disgusts me.
What convenience do you feel it is worth it to pay extra for? Grated carrots? Pom arils already removed from the pomegranate? Tell me I am not the only one!