When blessed with delightful neighbors here on Spring Street, it becomes a special bonus any evening that they can gather at the Roediger House dinner table. That was the case on September 21st, and I thought it might be nice to make a grand skillet of filipino chicken adobo. I probably cooked the chicken thighs just a bit too long but the sauce was excellent, especially on the brown rice I'd steamed. We also enjoyed a batch of garlicked asparagus cuts. It was a great evening, capped off by a special dessert, to be detailed in tomorrow's blog entry.
"Introducing Chicken Adobo," by Bryan Roof. In Cook's Illustrated, March & April 2012, p. 6-7.
No comments:
Post a Comment