Tuesday, March 24, 2009

Chicken Adobado

Tonight's dinner was Chicken Adobado from Molly Stevens' All About Braising. It's so simple: your marinade about 10 chicken thighs marinated for an hour in a mixture of a half cup each of water and white vinegar, zest from two limes, a large splash of soy sauce, two teaspoons of brown sugar, two bay leaves, and salt and pepper. Then you cook the chicken in a covered skillet for about 45 minutes, flipping the thighs occasionally. Finally, you brown the chicken in a second skillet while reducing the braising liquid in the original skillet. You add the chicken back to the sauce and serve it over rice with a simple salsa of chopped tomato, chopped onion, lime juice, and cilantro. My camera battery died, so the only evidence of the deliciousness that ensued is this iPhone photo:

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