Not only was it delicious, but this technique is giving me all kinds of ideas for future recipes. Easy, easy and the flavor is just incredible!http://www.epicurious.com/recipes/food/views/Adobo-Chicken-in-Parchment-242314
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Man, this was so good! Adobo Chicken in Parchment
- Thread starter traca
- Start date
Oh yehhhh, I've made this about 6 times in the last few months. Love the texture of the
chicken and it's spiciness. Leftover chicken shredded is nice too in quesadillas, tacos, etc.
Thought I'd posted it here but searched and didn't find right away. Hmmmm. My notes are....
Pat’s notes: This is delicious. Very spicy. Some reviewers cut back on the water but I’m glad I didn’t. Love the texture of the steamed chicken. Steamed jasmine rice is a good accompaniment.
chicken and it's spiciness. Leftover chicken shredded is nice too in quesadillas, tacos, etc.
Thought I'd posted it here but searched and didn't find right away. Hmmmm. My notes are....
Pat’s notes: This is delicious. Very spicy. Some reviewers cut back on the water but I’m glad I didn’t. Love the texture of the steamed chicken. Steamed jasmine rice is a good accompaniment.
Sowee, I guess we should've emphasized *spicy*. I find myself choosing
some of the smaller chiles in the bag after the first time I made the recipe and went "whoa, is this spicy schtuff or whut". If there's any chicken left, try it today and see if it mellowed a bit. I've been finding the leftovers to be a little less spicy.
some of the smaller chiles in the bag after the first time I made the recipe and went "whoa, is this spicy schtuff or whut". If there's any chicken left, try it today and see if it mellowed a bit. I've been finding the leftovers to be a little less spicy.
Was buying them at Lucky's and Albertsons, and the Mexican
markets all carry them in this area, usually packaged but sometimes in the bulk bins near the produce section. But a few days ago I found them for an even better price at a Food Max which is frequented by many Hispanics. Also got the New Mexico chiles there to make chile colorado sauce for the enchiladas I'm so addicted to right now. I've seen the dried chiles at Smart and Final too, if you have one of those in your area.
markets all carry them in this area, usually packaged but sometimes in the bulk bins near the produce section. But a few days ago I found them for an even better price at a Food Max which is frequented by many Hispanics. Also got the New Mexico chiles there to make chile colorado sauce for the enchiladas I'm so addicted to right now. I've seen the dried chiles at Smart and Final too, if you have one of those in your area.
Orchid, did you seed the guajillo chiles? I almost missed that the first time. Also,
I would use this technique as a launching pad for other ideas...using other chiles. I couldn't find the chiles recommended and bought some other dried chiles and would be give other varieties a try as well.
I also had this idea that a SE Asian curry paste using this technique would be really good.
I would use this technique as a launching pad for other ideas...using other chiles. I couldn't find the chiles recommended and bought some other dried chiles and would be give other varieties a try as well.
I also had this idea that a SE Asian curry paste using this technique would be really good.
OK, I didn't have the guajillo chiles so did a search and found that
Ancho chiles were a good substitute. I did seed them. We really like spicy but this was, well, wow. And we both agreed that there was something missing. I don't know if I can explain it but maybe a little bit of sugar in it? You know, 1 tsp. sugar in the cooking sauce in the stir fry or when my potato salad just wasn't perfect and Grandma said..."Sprinkle a little bit of sugar in it". I have learned that when I cook, and especially with tomatoes or tomato sauce, checking the seasoning that if it seems "flat" it doesn't necessarily need salt. Maybe a pinch of sugar. I don't know, something was missing. But I love the texture of the chicken and would love to try different things with the method.
Ancho chiles were a good substitute. I did seed them. We really like spicy but this was, well, wow. And we both agreed that there was something missing. I don't know if I can explain it but maybe a little bit of sugar in it? You know, 1 tsp. sugar in the cooking sauce in the stir fry or when my potato salad just wasn't perfect and Grandma said..."Sprinkle a little bit of sugar in it". I have learned that when I cook, and especially with tomatoes or tomato sauce, checking the seasoning that if it seems "flat" it doesn't necessarily need salt. Maybe a pinch of sugar. I don't know, something was missing. But I love the texture of the chicken and would love to try different things with the method.