Chicken adobo is a Philippine dish, with an alternate form well known on every one of the islands. Many call for marinating in the vinegar/soy sauce blend with chiles and garlic. It’s quicker for a weeknight supper to skirt the marinade and set it up in the accompanying way:
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon avocado oil
- 6 garlic cloves, crushed
- 1-2 red Fresno chiles, minced
- 1/2 container rice wine or juice vinegar
- 1/2 container natural tamari (sans wheat soy sauce)
- 3 sound leaves
- 1 tablespoon coconut sugar
Crush the garlic with the level of a culinary specialist’s blade to strip it and put aside. Seed and mince the chiles.
Delicately season the chicken with salt and pepper.
Warmth the oil in a huge substantial skillet — cast press is perfect. Dark colored the chicken, skin side down. Turn and darker the opposite side.
While the chicken tans, blend the garlic, chiles, vinegar, tamari and sugar together in a little bowl. Evacuate the chicken to a plate and mix the vinegar blend into the hot skillet. Include the chicken once more into the dish, cover, and cook over medium-low warmth for 25-35 minutes until delicate.
Expel the chicken from the dish to a serving platter. Warmth the sauce on medium-high to diminish the fluid until the point that it coats the back of a spoon. Include the chicken once more into the sauce to coat the two sides, warm only a couple of minutes, and present with hot cooked rice and a side of coleslaw.
Shrimp and Grits for 4
- For the corn meal:
- 1½ mugs chicken stock
- 1½ mugs drain or coconut drain
- 1/4 teaspoon salt
- 3/4 glass corn meal or polenta
- 1 glass cheddar (discretionary)
Heat the stock and drain to the point of boiling, blend in the corn meal and salt, and come back to a bubble. Cover and lessen the warmth to low, and cook 20 minutes, blending once in a while. Blend in the cheddar and keep warm.
For shrimp topping
- 1 glass diced bacon
- 1/2 glass daintily cut onion
- 2 teaspoons hot pepper sauce
- 1 pound medium stripped shrimp
- 1 cut green ringer pepper
- Cut green onions and ground cheddar for topping
Cook the bacon in a skillet until fresh. Expel the bacon and everything except 2 tablespoons of container drippings. The peppers and onions, and cook until delicate. and Include the shrimp and cook until dark, blending the bacon over into the container. Include hot pepper sauce, salt and dark pepper to taste. Serve the shrimp blend over warm corn meal, embellished with green onions and ground cheddar.