Wednesday, June 14, 2017

Chicken A Go-Go with Adobo!

Image result for mexican padron feasting in black and white

I have mentioned to you, my legion of reader, that I am a strange agent.  No, Really.  Things generally tickle my fancy no end, or some things can get my bushy eye brows a 'twitching and  I go all Yosemite Sam, until my native milk of human kindness once again flows,  like the mighty Kankakee River over Washington Street Damn. Yes, sir.

About two weeks ago, I bumped into a pal of mine who owns great culinary chops and we chatted recipes like two old spinsters at National Tea.

I gave him some lamb recipes and he introduced me to Mexican Adobo spices. The guy is a tall blonde Loogan* (or Lugan) from over by Marquette Park and played some ball at St. Rita, as the south side patter goes.

Adobo is a blend of these spices:

  • 1/4 cup smoked paprika. (most recipes call for sweet)
  • 3 tablespoons ground black pepper.
  • 2 tablespoons onion powder.
  • 2 tablespoons dried oregano (preferably Mexican)
  • 2 tablespoons ground cumin.
  • 1 tablespoon chipotle chile powder.
  • 1 tablespoon garlic powder.
I am a huge fan of smoked paprika.  Here's a bit of history, Smoked paprika comes from the  Capsicum annuum peppers of the La Vera region, where growers harvest dry the chiles over wood fires. It gives any a recipe for a stew, paella or goulash a great outdoorsy scent and flavor.

The Mexicans know how to make everything taste wonderful, because any land where Spain planted its flag is home to Adobo.  This  method of  marinating food in lquids with the above mentioned mix, has preserved meats, as well as flavored stews. Portugese, Filipino, Mexican, Spanish cuisine and eats from the Azores is Adobo friendly.

As I am cooking for one most days, I prepare enough for  a few days.  Since I have an empty nest, the whiners have flown, leftovers are not something to squeal about.  I cooks what I likes!

Here is a handy and simple recipe:Image result for pulled adobo chicken

Adobo Chicken:
  • 1 cup of diced onions
  • 1/2 cup of diced celery
  • 1/2 cup of diced carrots
  • three Roma tomatoes cut into wedges
  • three boned chicken breasts
  • 2 tablespoons of crushed garlic
  • 1/2 Cup of Adobo Spice
  • 1/2 cup of chopped cilantro
  • 1 whole line cut in halves
  • 1 tablespoon of Olive Oil
In your Hamilton Beach Slow Cooker Layer in order

Onions - cover with Adobo
Celery - cover with Adobo
Carrots -cover with Adobo
Chicken Breasts covered in Adobo spices
Crushed Garlic
Chopped Cilantro 
1/2 Lime squeazed over all

Cook on high for two hours then with a fork break up the chicken like pulled pork and then set on LOW for another four hours. 

This serves as a protein base for Bib Lettuce wraps.  Skillet fry cabbage with spicy Korean BBBQ sauce and serve with Adobo chicken.  It is nice over rice, or sided with roasted potato wedges. Use the other lime half with you dinner.  Garnish as you wish.  

Adobo is great for Lamb, pork and beef as well. 

Thanks to a son of Lithuania, this Narrow Back eats like a Padrone. 

* Loogans: Lithuanians, Balts from over by Marquette Park. arguably the most attractive** of the Caucasian ethnics - Loogans are proficient at Math, Hygiene, Culinary Arts, Height and Spelling.

** Find a homely Loogan. Good luck with that. 

No comments: