Chicken in Adobo Sauce
This past week was probably one of the busiest I’d had in a while. After being away from Ann Arbor for the better part of a month I returned in the midst of a massive heatwave, no doubt a direct cause of the Ann Arbor Art Fair (It always seems to happen the hottest week of the year). Unfortunately for me, this was the week I had finally decided to take bread orders from a small group of people. Monday, Tuesday, and Thursday nights (and Tuesday morning!) were filled with making orders of light wheat, 100% whole wheat, and sunflower & flax loaves for some very happy customers.
It was quite exciting to get to make bread for other people, something I had been meaning to do for quite a while. It gives me the opportunity not only to make people happy through bread, but also test out some new recipes en masse and not have to worry about cramming 6 loaves into the freezer. Unfortunately I forgot to take pictures until they had walked out the door, but I will do my best to remember in the future.
On Friday morning my fiancée and I fled Ann Arbor before the art fair patrons descended and drove up to Traverse City. We had an amazing time and after hiking 3.5 miles over sand dunes yesterday I hope to regain the use of my legs in the near future.
As often happens with weekend trips, we got back late and were hungry. I made this chicken a little while ago and think it works very well as a ‘we just finished unpacking the car and need food’ meal. Toss a few things in a pot, cook some rice, and 15 minutes later you have a flavorful and satisfying meal. We had some chipotle peppers in adobo sauce leftover from a previous recipe a few weeks prior, so this was the perfect way to use them up.
It also allows for variation in what you add since you inevitably come back from vacation with a less than stocked refrigerator. Of course, one need not have just gotten back from a trip to enjoy this meal, it’s good anytime!
Next week the bread baking adventures continue, when I’ll be experimenting with a new recipe thanks to a reader suggestion!
- 2 chicken breasts, diced
- 1 onion, chopped
- 1 pepper, chopped
- 2 garlic cloves, minced
- 1 tomato, diced
- 3 T oregano
- 2 chipotle peppers in adobo sauce, diced
- 1 T adobo sauce
- ¼ C cilantro
- Cook chicken in pan with 2 T cooking oil over medium heat for 10 minutes. Season as needed with salt and pepper.
- Add onion, pepper, garlic, and tomato and cook until the vegetables have softened.
- Add in chipotle peppers, adobo sauce, and cilantro. Bring to a simmer, then add in oregano. Serve over rice.