It is a weekly cooking column by Fort Collins chef Linda Hoffman.
I not too long ago tried some selection in my meals: a brand new recipe for rooster adobo and an outdated shrimp and grits recipe I’d nearly forgotten about. Each are easy and pretty fast to make, nice for weeknight meals.
Hen adobo is a Philippine dish, with a unique model standard on every of the islands. Many name for marinating within the vinegar/soy sauce combination with chiles and garlic. It is quicker for a weeknight meal to skip the marinade and put together it within the following method:
eight bone-in, skin-on rooster thighs
1 tablespoon avocado oil
6 garlic cloves, smashed
1-2 crimson Fresno chiles, minced
half cup rice wine or cider vinegar
half cup natural tamari (wheat-free soy sauce)
Three bay leaves
1 tablespoon coconut sugar
Smash the garlic with the flat of a chef’s knife to peel it and put aside. Seed and mince the chiles.
Flippantly season the rooster with salt and pepper.
Warmth the oil in a big heavy skillet — forged iron is right. Brown the rooster, pores and skin facet down. Flip and brown the opposite facet.
Whereas the rooster browns, combine the garlic, chiles, vinegar, tamari and sugar collectively in a small bowl. Take away the rooster to a plate and stir the vinegar combination into the new skillet. Add the rooster again into the pan, cowl, and cook dinner over medium-low warmth for 25-35 minutes till tender.
Take away the rooster from the pan to a serving platter. Warmth the sauce on medium-high to cut back the liquid till it coats the again of a spoon. Add the rooster again into the sauce to coat each side, warmth just some minutes, and serve with scorching cooked rice and a facet of coleslaw.
Shrimp and Grits for 4
For the grits:
1½ cups rooster inventory
1½ cups milk or coconut milk
1/Four teaspoon salt
3/Four cup grits or polenta
1 cup cheddar cheese (non-compulsory)
Convey the inventory and milk to a boil, stir within the grits and salt, and return to a boil. Cowl and cut back the warmth to low, and cook dinner 20 minutes, stirring often. Stir within the cheese and preserve heat.
For shrimp topping:
1 cup diced bacon
half cup thinly sliced onion
2 teaspoons scorching pepper sauce
1 pound medium peeled shrimp
1 sliced inexperienced bell pepper
Sliced inexperienced onions and grated cheese for garnish
Cook dinner the bacon in a skillet till crisp. Take away the bacon and all however 2 tablespoons of pan drippings. Add the peppers and onions, and cook dinner till tender. Add the shrimp and cook dinner till opaque, stirring the bacon again into the pan. Add scorching pepper sauce, salt and black pepper to style. Serve the shrimp combination over heat grits, garnished with inexperienced onions and grated cheese.
Fort Collins chef Linda Hoffman teaches cooking lessons emphasizing dinners in 30 minutes or much less. Go to comebacktothetable.com.
Learn or Share this story: https://www.coloradoan.com/story/life/2019/01/11/recipes-chicken-adobo-shrimp-and-grits/2551127002/