Back on Sunday evening a week ago, with four of us getting started on the third season of the Chilling Adventures of Sabrina, I served up one-bowl meals of chicken adovada, with its signature brick-red New Mexico chiles sauce. It was nowhere near as good as the pork version of carne adovada that I've made a handful of times, but I wanted a take on it that could be made with the chicken thighs I already had on hand.
But dessert that night helped make up for the mediocrity of the meal! Earlier in the weekend, I made a fresh batch of fudge ripple vanilla ice cream so that it would be set and ready after dinner that Sunday night. I also got the batter assembled for making DoubleTree-style chocolate chip cookies fresh and hot out of the oven to go with that ice cream. That's what finished us off after dinner. It was sort of amazing.
"Chicken 'Carne' Adovada," by Cheryl and Bill Jamison on EatingWell.com. Originally published in EatingWell Magazine, September/October 2010.
"Vanilla Ice Cream" (p. 35-36) and "Fudge Ripple" (p. 122), from Bi-Rite Creamery's Sweet Cream and Sugar Cones, by Kris Hoogerhyde, Anne Walker, and Dabney Gough. Berkeley: Ten Speed Press (2012).
"DoubleTree Hotel's Chocolate Chip Cookies," by Ayşegül Sanford and her blog, Foolproof Living. [Published December 29, 2013.] Official DoubleTree recipe from Hilton.com was released to the public on 09 April 2020.
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