Tuesday, October 25, 2011

Chicken Adobo and Kale Chips

I am the latest convert to Kale Chips!  I was soooo pleasantly surprised by the taste, texture, and ease of preparation.  I'm looking forward to trying them again some time with nooch!  This version of chicken adobo is probably an abomination of the traditional Philippine dish but it was easy and tasted great.

Kale Chips
1 bunch kale (I prefer curly) ripped/chopped into bite sized pieces
1 tbsp EVOO
salt and pepper to taste, garlic powder, onion salt, whatever spices you like

Preheat oven to 300.  Place kale on baking sheet and pour EVOO over, then sprinkling spices.  Coat kale evenly and bake for about 30-33 minutes.  Start checking at 25 min or so and see how you're doing.  You do not want these suckers to burn!

GFG's Chicken Adobo
4 pieces chicken, split breasts, thighs, etc
1 cup water
1 cup soy sauce (if you have gluten sensitivities make sure you are using gluten free!)
1/2 cup rice wine vinegar (or white wine)
cracked pepper
3 bay leaves
1 tsp minced garlic
1/2 large onion, sliced

 I marinated my chicken for a few hours in the fridge.  Take them out 30 min before cooking to let them cook to room temp.  Brown each piece of chicken in your skillet/dutch oven, about 4 min per side, and then pour marinade over and cover for about 20 minutes.  To make life easier, I also through a bunch of frozen vegetables in the dutch oven.  Use what you got!  Simple and tangy!

No comments:

Post a Comment