(no subject)
x-posted from meru-neechan
I keep on forgetting to post here after I've posted to my own LJ...ack!
Yanked from Serious Eats who yanked it from another blogger as I was trying to chip away at my 1000+ Google Reader queue after being gone in Europe for two weeks, I figured why not. The only thing I had to purchase was a little more garlic and chicken, so light on the wallet was a nice bonus. Plus it was one of those hot dishes that would keep me warm in this silly 59 degree "summer" weather.
The only modification is that I sliced a jalapeno to braise in the pot to give the marinade an extra natural kick. And with 10 chicken pieces, I added a smidge more soy sauce and balsamic, but filled the remaining liquid quantity with water to keep the sodium content down.
Served with black beans and rice, as well as some broccoli for some additional veggie boost. Broccoli was stir fried with garlic and a sprinkle of salt for a few minutes. Then two teaspoons of red wine vinegar (to match the adobo taste) and 2 tablespoons of water were added to the pan, which was then covered for all the broccoli to steam for 5-7 minutes until the broccoli was a bright green with a slight tender crunch.
It's always fun to nom upon whole pieces of garlic in your meal. The chicken was nicely tender and falling off the bone, and it was marinated to the point where it had a nice tang from the vinegar, but wasn't overly salty. Most definitely a repeat meal since it was very easy with prep and actual cooking time.
I keep on forgetting to post here after I've posted to my own LJ...ack!
Yanked from Serious Eats who yanked it from another blogger as I was trying to chip away at my 1000+ Google Reader queue after being gone in Europe for two weeks, I figured why not. The only thing I had to purchase was a little more garlic and chicken, so light on the wallet was a nice bonus. Plus it was one of those hot dishes that would keep me warm in this silly 59 degree "summer" weather.
The only modification is that I sliced a jalapeno to braise in the pot to give the marinade an extra natural kick. And with 10 chicken pieces, I added a smidge more soy sauce and balsamic, but filled the remaining liquid quantity with water to keep the sodium content down.
Served with black beans and rice, as well as some broccoli for some additional veggie boost. Broccoli was stir fried with garlic and a sprinkle of salt for a few minutes. Then two teaspoons of red wine vinegar (to match the adobo taste) and 2 tablespoons of water were added to the pan, which was then covered for all the broccoli to steam for 5-7 minutes until the broccoli was a bright green with a slight tender crunch.
It's always fun to nom upon whole pieces of garlic in your meal. The chicken was nicely tender and falling off the bone, and it was marinated to the point where it had a nice tang from the vinegar, but wasn't overly salty. Most definitely a repeat meal since it was very easy with prep and actual cooking time.