Chicken Adobo with Ginger Rice and Green Beans

This recipe was actually a combination of a couple of different chicken adobo recipes that I found.  I can't attest to its authenticity, but it was delicious.

When I first made it, I used bone-in, skin-on chicken thighs.  The skin does get soft after cooking, despite the initial sear, but it is still delicious.  You can also leave the skin off, or you can try broiling the chicken at the end to crisp the skin again.

(If you take the skin off, be sure to save it for Chicken Cracklings!)

 

Chicken Adobo with Ginger Rice and Green Beans

Ingredients

Chicken

6 bone-in, skin-on chicken thighs

Salt and fresh ground black pepper

1 tbsp vegetable oil

1 onion, sliced

6 cloves garlic, smashed

2 tsp whole black peppercorns

For sauce:

3/4 cup low sodium soy sauce (or a Filipino soy sauce, which will be a little sweeter)

1/2 cup rice vinegar (or cane sugar vinegar)

1/4 cup dark brown sugar

1/2 cup water

3 tbsp oyster sauce

2 tbsp fresh lime juice

1 tbsp of fish sauce

1 tbsp grated fresh ginger

3 bay leaves

Rice

1 cup long grain brown rice

1 tbsp fresh ginger, grated

1 bay leaf

Pinch of salt

1/2 tsp pepper

Green Beans

1 tbsp butter

1 tbsp garlic, minced

2 tbsp lime juice

2-3 tbsp water

1 lb green beans

Directions

Rice

Cook as label directs, with ginger, bay leaf, salt and pepper.  Remove bay leaf and serve.

Chicken

Pat chicken thighs dry with paper towels.  Season all over with kosher salt and fresh ground pepper.

Mix sauce ingredients and set aside.

Heat 1 tbsp vegetable oil in a Dutch oven over medium heat.  Add the chicken thighs to the pot, skin-side down, and seared until browned.  Transfer to a plate.

Add the onion to the pot.  Cook for 2-3 minutes (to give them a head start), then add garlic and peppercorns.  Cook until onions and garlic are golden brown, and peppercorns are slightly toasty and fragrant.

Add about 1/2 cup of the mixed sauce to the pan to deglaze, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Return the chicken and any accumulated juices on the plate to the pot, arranging the chicken in a single layer.  Add remaining sauce and bay leaves.  Bring to a boil.  Cover and simmer at low heat until chicken is cooked through, about 20-30 minutes, turning halfway through.  Chicken should be around 175-195 degrees in the thickest part.

Remove and discard bay leaves.  Serve chicken with sauce.

If broiling chicken:

When chicken is about 165 degrees or so, remove chicken from sauce.  Broil chicken in the upper third of the oven, on a broiler pan or rimmed baking sheet covered in foil, until chicken is browned on top and skin is crispy (about 3 minutes).  Continue to cook sauce, uncovered, while chicken is broiling.

Green beans

Heat a large skillet (with a lid) over medium heat.  Add butter and melt.  Add garlic and cook until fragrant and just starting to turn color.  Add green beans, water, and lime juice.  Bring to a boil and cover, simmering on medium heat until liquid is almost gone (2-3 minutes).  Remove lid and cook until liquid is gone and green beans are crisp tender.

Sweet and Juicy Pork Chops and Greens

The first time I made this recipe I didn't have white wine vinegar, so I used apple cider vinegar instead.  I also had some agrodolce in my cupboard (white wine vinegar with grape must), so I added a little bit of that to maintain the grape flavor.

Try to aim for a nice medium doneness. (https://www.tasteofhome.com/article/pork-chop-temp/).

Sweet and Juicy Pork Chops and Greens

Ingredients

2 bone-in pork chops

1/4 cup vegetable oil

2 tbsps light brown sugar

5 cloves crushed garlic

1 tbsp lemon juice

1 tbsp Worcestershire sauce

1 tbsp white wine vinegar

1 tbsp Dijon mustard

1 tsp salt

1/2 tsp black pepper

1 bag baby spinach (or your choice of greens)

Directions

Mix marinade ingredients in a ziploc bag and marinate pork for up to 24 hours.

Preheat oven to 425.  In a 9x13 glass baking dish, create a bed of spinach greens.  Place pork chops on top of greens, and lightly sprinkle 2 tbsp of marinade over greens.

Bake pork chops and greens in oven until it reaches an internal temp of about 135-145.  For thin cut chops, remove after about about 10 mins; thicker chops may take longer.  Remove pork chops.  Stir greens and return to oven until desired doneness.

Heat vegetable oil in a heavy cast iron skillet on medium high heat.  Gently wipe any marinade or moisture from pork chops.  Sear pork chops until golden brown, about 60-90 seconds each side.  Rest for five minutes and serve with greens.

Crispy Fried Leeks

Leeks are great vegetables, but it's always frustrating throwing half of it away.  So don't!

These make a wonderful crunchy addition when sprinkled over meat or vegetable dishes. They can be added to salads, or anything else that needs a bit of texture. They're also great in soups.

The link below includes a ton of more suggestions for how to use the ends of leeks.

Crispy Fried Leeks

Ingredients

Dark green leek ends

Directions

Cut the leek tops into small pieces and heat about 3cm of vegetable oil in a pot or pan, drop in one piece of the leek and when it ‘fizzes’ and floats to the top, add the rest. Don’t overload the oil with leek and fry them little by little. When they are golden brown, scoop out with a slotted spoon and leave to drain on a piece of kitchen paper.

Once cooled, store them in a ziploc in the fridge until ready to use.

Original link:

https://www.finedininglovers.com/explore/articles/how-use-ends-leeks-everything-you-need-know

Sauteed Broccolini

This side dish ends up with a really nice bright flavor, with a little kick of spice.

Sauteed Broccolini

Ingredients

2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
1 bunch broccolini, trimmed, halved lengthwise if thick (about 6 ounces)
¼ teaspoon sea salt, plus more to taste
2 tablespoons water
2 teaspoons fresh lemon juice

Directions

Heat the olive oil in a large lidded skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and salt and toss.

Cook, tossing occasionally, for 2 minutes. Add the water, cover, reduce the heat, and cook for 3 to 5 minutes, tossing occasionally, or until tender and bright green.

Remove from the heat, toss with the lemon juice, and season to taste.



Original link:

https://www.loveandlemons.com/broccolini/#wprm-recipe-container-69009

Balsamic-Roasted Mini Peppers

Yet another incredibly easy side dish.

Balsamic-Roasted Mini Peppers

Ingredients

1.5 lbs. mixed baby peppers, cleaned and left whole
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar

Directions

Heat the oven to 450ºF. Place peppers in a 9×13-inch pan or something similar (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.

Transfer pan to the oven and cook for 15 to 25 minutes. Start checking at the 15 minute mark — every oven is different, and depending on the pan you are using the peppers may need more or less time. Remove the peppers when they look blistered to your liking — they shouldn’t be charred the way peppers look when you want to roast and peel them, but they should have some nice dark spots, and they should look wrinkly and slightly collapsed — they’ll collapse more once you remove them from the oven.

Remove peppers from the oven and transfer them and all of their juices to a serving platter. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.





Original link:
https://alexandracooks.com/2019/06/14/dinner-party-balsamic-roasted-mini-peppers/

Yamitsuki Cabbage

This cabbage side dish (also known as addictive cabbage) is super yummy.  It is still very good the next day, although not quite as crunchy.

The first time I made this dish it was too salty because I added both salt and chicken bouillon.  But if that happens to you, wait a day and the flavors will settle down.

Yamitsuki Cabbage

Ingredients

¼ cabbage
1 tsp kosher salt (less if using chicken bouillon)

1 tsp chicken bouillon
1 garlic clove, crushed
2 tbsp sesame oil
1 tbsp toasted sesame seeds

Directions

Wash and chop cabbage into bite-sized pieces.
Place into a large zip lock bag or bowl.
Add salt, chicken bouillon, sesame oil and crushed garlic to chopped cabbage.
Mix together so that all the cabbage is coated evenly.
Leave in refrigerator for 10 minutes to let the flavors sink in.
Add sesame seeds and mix together.
Place in small dishes to serve.



Original link:
https://thesidesmith.com/japanese-yamitsuki-cabbage-side-dish/#recipe

Garlic Parmesan Cannellini Beans

I've seen a couple of different recipes for this type of dish, so I mixed and matched to come up with my favorite version. You can add and subtract spices and veggies as you see fit. This recipe whips up in a flash and makes for a light but filling meal.

Garlic Parmesan Cannellini Beans

Ingredients

6 to 8 garlic cloves, minced
Extra virgin olive oil
4 15-ounce cans cannellini beans, drained
1 cup cherry tomatoes, halved, or chopped tomatoes
Kosher salt and black pepper
1 teaspoon paprika

1/2 teaspoon coriander
1/2 teaspoon cumin

1/2 teaspoon onion powder
3/4 cup chopped fresh parsley

1/2 cup chopped baby spinach
1/4 to 1/3 cup shaved Parmesan cheese
1/4 cup grated Pecorino Romano
Juice of half a lemon

Directions

In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.

Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes).

Stir in the spinach, parsley, cheese, and lemon juice.

Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.



Original link:

https://www.themediterraneandish.com/white-beans-recipe/