Philippine Adobo Chicken

 

      Celebrated as probably the national dish of the Philippines, this chicken shows the amazing ingenuity of the Philippine culture in preserving food. The use of vinegar and soy to preserve meats is specific to the Filipino people in keeping meats such as fish and chicken safe for consumption. This chicken dish is typically made utilizing on the bone chicken, however because I typically have boneless skinless in the freezer, I chose to use this instead. This dish packs distinctive flavors of salty, tartness, spiciness, and slightly sweet. Philippine Adobo Chicken.

 

Ingredients:

• 3 chicken breasts
• 1/2 cup white vinegar
• 1/4 cup soy
• 3 cloves garlic diced
• 1 tbs black peppercorns
• 2 bay leaves
• 1 tbs sugar
• Salt/pepper

1. Salt/pepper both sides of the chicken. In a large saute pan with olive oil brown the chicken on both sides.


2. In a mixing bowl combine the vinegar, soy, and sugar. Carefully pour into the saute pan over low heat.


3. Toss in the garlic, bay leaves, and peppercorns. Bring to a low rolling simmer, cover, and cook for roughly 15 minutes turning the chicken every few minutes.


4. Remove lid and bring to high heat for 2-5 minutes until the sauce thickens up. Serve over white rice.

 

     This dish was unexpected. I really didn't know what to expect with the combination of flavors, but was very pleased with the outcome. Very easy and full of flavors. I would definitely make this again soon.

 

(Hint: you can marinate the chicken in the combination of ingredients for an hour or so for an even deeper flavor)

 

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2-3

 

 

Grilled Tuna With Pesto

 

 

This is such a quick and flavorful dish you will make it again and again. In less than 5 minutes you will be eating this amazing entrée. You can use homemade pesto or just buy a good one at your local store. Serve with a side of rice or your favorite vegetable and you are good to go. Grilled Tuna With Pesto.

 

Ingredients:

 

• 2 large tuna steaks
• Pesto
• Salt/pepper
• Olive Oil

 

1. Salt and pepper the tuna steaks on both sides. Rub with olive oil all over.


2. Over high heat and on a hot grill cook the steaks for roughly 2 1/2 minutes per side to get those grill marks and still be rare in the middle.


3. Slice thin and serve with a side drizzle of fresh pesto.

 

Easy, Quick, and delicious.

 

Prep Time: 2 minutes
Cook Time: 5 minutes
Serves: 2.

 

 

 

Pasta Al Autunno

     Was trying to come up with a new pasta creation this past weekend. One that would represent the change in the seasons here in the states. A flavorful dish that epitomized the fall crisp air and the aromas that one thinks of during this time of year. Decided on taking some key ingredients that are perfectly ripe during the fall season. So here goes; Pasta Al Autunno

 

Ingredients:

• 2 large chicken breasts
• 1/2 yellow bell pepper chopped
• 1/2 small eggplant chopped, skin removed
• 1 cup heavy cream
• 1 tbs goat cheese
• 1/4 cup white wine
• 1 clove garlic
• 1/4 cup chicken stock
• Pinch thyme
• Pinch rosemary
• Pasta of choice
• Salt/pepper

1. In a 350 degree oven take bell pepper and eggplant and roast for roughly 15 minutes. Place in food processor and blend up until you have a nice paste.


2. Meanwhile in a large saute pan, drizzle some olive oil and brown chicken on both sides. Remove, slice into strips, and sit aside.


3. In same saute pan, saute garlic until fragrant. Stir in the eggplant/pepper mixture. Pour in white wine and chicken stock and simmer until reduced.


4. Pour in heavy cream and goat cheese and stir until mixed.


5. Stir in thyme and rosemary and bring to a low simmer.


6. Mix back in the chicken strips, cover and simmer on low for about 10 minutes. Serve over favorite pasta of choice.




This dish exemplifies the great hearty flavors of the fall season. Give it a try!




Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2+