Crock Pot Wonder: Curry Inspired Pork Ribs

A perk of being a country girl in the city is having a physical and mental resistance to climbing temperatures once summer finally hits.

It’s the lesser of two evils sometimes; especially, when you love cooking during the summer months. The swelter of a New York apartment once the oven is turned on is, well it IS a given.  For avid cooks, who happen to also have air conditioning, there is the delicate dance of knowing exactly when to start cooking in 80˚+ weather, and when the perfect time comes to turn on the AC to fight against both the indoor and outdoor heat.

A very delicate dance! One slip in timing and you’ll sweat if you do, you’ll sweat if you don’t!

Growing up in Charleston, where much of my childhood was spent without an air conditioner, we relied on the timely clockwork of Ocean breezes feeding in to marsh waters.  Beyond that, my Grandmother had the perfect solution for cooking during summer months.

 

Most if not all meals for the day were finished cooking by noon. In fact, all household chores were virtually finished by noon! THOSE were the days of hung laundry and mandatory long afternoon naps.

I’m still working on the diligence that sort of homemade “three meals per day” culinary discipline takes.

In the mean time I faithfully use my slow cooker.

A recent tangle with our crock pot produced fantastic results in a no fuss curry inspired light stew of pork ribs and vegetables - a dish that would have required hours of braising on top of the stove and just as many hours roasting in the oven.  I simply COULD NOT that day! As the temperature climbed outdoors, the little one and I stayed cool indoors, chipping away at chores, all the while cooking our slow cooked one pot wonder.

By midafternoon, I felt quite accomplished! By evening, and dinnertime, I knew I’d done our cool comfortable home a huge service, and my Grandmother proud!

Curry Inspired Pork Ribs

Yield: 6 – 8 Main Course Servings

Special Equipment: At Minimum a 6 quart Crock Pot/Slow Cooker

The Madness: The Ingredients

The Vegetables

1 large white or sweet onion

1 large poblano
9 small thin carrots (approx. 3 cups of chopped)
1 lb of sweet baby tomatoes on the vine
3 – 4 stems of fresh thyme
3 – 4 stems of fresh thyme
1 quart of vegetable or chicken stock, divided in to half, then set aside
3 tbsp of ap flour for slurry to thicken gravy
1 10oz box of frozen or 1 1/2 cups of fresh peas

The Protein

3lbs of sliced pork ribs

1 tbsp extra virgin olive oil
3 tbsp of ap flour for dusting, set aside

Curry Inspired Seasoning Rub for the Ribs

2 tbsp of garam masala

1 tsp of ground coriander seeds
1 tbsp of favorite ap seasoning blend
1 ½ tbsp ground coriander
½ tbsp onion powder
½ tbsp ground cumin
1 ½ tsp of smoked paprika
½ tsp of kashmiri pepper (can substitute ground cayenne pepper)
½ tbsp dried cilantro
½ tbsp dried oregano
1 tbsp of curry powder
1 tbsp of turmeric

Keeping It Real Disclosure:

The curry inspired seasoning rub for the ribs per the recipe above yields just over ½ cup of seasoning mix. For this recipe, I found that I used just over ¼ cup of the rub. This leaves me with enough rub for next time I’m in the mood for a quick curry inspired meal, OR you may find that your taste lends itself to using a bit more rub than I do. Here, you have plenty! Trust your pallet.

Example: By reflex, I found that as I layered the vegetables in the crock pot, I sprinkled a bit more (a teaspoon or so) of the seasoning here and there to build complex layers of slow cooked flavor.

 

 

The Method: The Assembly

Once the ribs have been removed from their purchased packaging, rinse them and be sure to remove any excess fat that may be hanging around. Pork ribs are well marbled, any excess fat can be removed without worry of drying out your ribs.

 

Place the ribs on to a paper towel lined baking sheet to dry the ribs.  Once dried, sprinkle them liberally with the spice rub. Be sure to coat all sides.

 

 

Set them aside.

Peel and slice the onion in half. Place the flat side of each onion half against your cutting board, and then slice across each half until you have sliced your entire onion in to thin strips.

Start layering the slices of onion into the crock container of your crock pot.  

Perform the same slicing and layering method on your washed, de stemmed, and deseeded poblano pepper.

Rinse, peel, and chop the carrots in to large chunks.  Place them in to the crock.

Rinse and quarter the tomatoes, once they have been removed from their vines. Place them in to the crock on top of the carrots.

 

In a large cast iron or fry pan heat the extra virgin olive oil over high heat.

Lightly dust the seasoned ribs with ap flour. Shake any excess flour from the ribs. Place each rib in to the heated oil. Sear each side of the ribs until browned, approximately 2 – 3 minutes per side.  Searing the ribs first develops a richer flavor in the crust that permeates the crock pot liquids to build even tastier and more complex gravy in the end.

Once seared on all sides, place the ribs in to the crock pot on top of the layered vegetables. Pour half of the quart of stock (2 cups) on top of the ribs and vegetables. Finish with placing the fresh herbs on top of the meat and vegetables.

Cover and cook on low for 6 hours.

 

 

Check your meal periodically, though sparingly. If in that time you find that you need additional liquid, add some of the reserved stock ½ cup at a time. Chances are, you won’t need it.

Once the dish has been cooking for 6 hours, create what is called a slurry to thicken your developing curry inspired gravy.

Take the 3 tbsp of ap flour remaining and place it in to a small bowl, add approximately one cup of the developing gravy from the crock pot. Before adding the gravy to the reserved flour, taste the gravy for seasoning. If you need additional seasoning to taste, add more of the rub mix to this slurry. Whisk the flour, additional seasoning, and stewing liquid until well combined, and smooth.

Pour the slurry in to the crock pot with the simmering meat and vegetables; stir the slurry in to the developing gravy. Cover and cook for an additional hour. During this time, your gravy will thicken, becoming more luscious.

When your stew is about a 1/2 hour from being of perfect tenderness and consistency, add peas. Cover to allow peas to cook through.

Dinner is ready to be served when you are ready to receive it!

 

As always, Enjoy!

xo, Bon Appégeechee

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crock Pot Wonder: Curry Inspired Pork Ribs

A perk of being a country girl in the city is having a physical and mental resistance to climbing temperatures once summer finally hits.

It’s the lesser of two evils sometimes; especially, when you love cooking during the summer months. The swelter of a New York apartment once the oven is turned on is, well it IS a given.  For avid cooks, who happen to also have air conditioning, there is the delicate dance of knowing exactly when to start cooking in 80˚+ weather, and when the perfect time comes to turn on the AC to fight against both the indoor and outdoor heat.

A very delicate dance! One slip in timing and you’ll sweat if you do, you’ll sweat if you don’t!

Growing up in Charleston, where much of my childhood was spent without an air conditioner, we relied on the timely clockwork of Ocean breezes feeding in to marsh waters.  Beyond that, my Grandmother had the perfect solution for cooking during summer months.

 

Most if not all meals for the day were finished cooking by noon. In fact, all household chores were virtually finished by noon! THOSE were the days of hung laundry and mandatory long afternoon naps.

I’m still working on the diligence that sort of homemade “three meals per day” culinary discipline takes.

In the mean time I faithfully use my slow cooker.

A recent tangle with our crock pot produced fantastic results in a no fuss curry inspired light stew of pork ribs and vegetables - a dish that would have required hours of braising on top of the stove and just as many hours roasting in the oven.  I simply COULD NOT that day! As the temperature climbed outdoors, the little one and I stayed cool indoors, chipping away at chores, all the while cooking our slow cooked one pot wonder.

By midafternoon, I felt quite accomplished! By evening, and dinnertime, I knew I’d done our cool comfortable home a huge service, and my Grandmother proud!

Curry Inspired Pork Ribs

Yield: 6 – 8 Main Course Servings

Special Equipment: At Minimum a 6 quart Crock Pot/Slow Cooker

The Madness: The Ingredients

The Vegetables

1 large white or sweet onion

1 large poblano
9 small thin carrots (approx. 3 cups of chopped)
1 lb of sweet baby tomatoes on the vine
3 – 4 stems of fresh thyme
3 – 4 stems of fresh thyme
1 quart of vegetable or chicken stock, divided in to half, then set aside
3 tbsp of ap flour for slurry to thicken gravy
1 10oz box of frozen or 1 1/2 cups of fresh peas

The Protein

3lbs of sliced pork ribs

1 tbsp extra virgin olive oil
3 tbsp of ap flour for dusting, set aside

Curry Inspired Seasoning Rub for the Ribs

2 tbsp of garam masala

1 tsp of ground coriander seeds
1 tbsp of favorite ap seasoning blend
1 ½ tbsp ground coriander
½ tbsp onion powder
½ tbsp ground cumin
1 ½ tsp of smoked paprika
½ tsp of kashmiri pepper (can substitute ground cayenne pepper)
½ tbsp dried cilantro
½ tbsp dried oregano
1 tbsp of curry powder
1 tbsp of turmeric

Keeping It Real Disclosure:

The curry inspired seasoning rub for the ribs per the recipe above yields just over ½ cup of seasoning mix. For this recipe, I found that I used just over ¼ cup of the rub. This leaves me with enough rub for next time I’m in the mood for a quick curry inspired meal, OR you may find that your taste lends itself to using a bit more rub than I do. Here, you have plenty! Trust your pallet.

Example: By reflex, I found that as I layered the vegetables in the crock pot, I sprinkled a bit more (a teaspoon or so) of the seasoning here and there to build complex layers of slow cooked flavor.

 

 

The Method: The Assembly

Once the ribs have been removed from their purchased packaging, rinse them and be sure to remove any excess fat that may be hanging around. Pork ribs are well marbled, any excess fat can be removed without worry of drying out your ribs.

 

Place the ribs on to a paper towel lined baking sheet to dry the ribs.  Once dried, sprinkle them liberally with the spice rub. Be sure to coat all sides.

 

 

Set them aside.

Peel and slice the onion in half. Place the flat side of each onion half against your cutting board, and then slice across each half until you have sliced your entire onion in to thin strips.

Start layering the slices of onion into the crock container of your crock pot.  

Perform the same slicing and layering method on your washed, de stemmed, and deseeded poblano pepper.

Rinse, peel, and chop the carrots in to large chunks.  Place them in to the crock.

Rinse and quarter the tomatoes, once they have been removed from their vines. Place them in to the crock on top of the carrots.

 

In a large cast iron or fry pan heat the extra virgin olive oil over high heat.

Lightly dust the seasoned ribs with ap flour. Shake any excess flour from the ribs. Place each rib in to the heated oil. Sear each side of the ribs until browned, approximately 2 – 3 minutes per side.  Searing the ribs first develops a richer flavor in the crust that permeates the crock pot liquids to build even tastier and more complex gravy in the end.

Once seared on all sides, place the ribs in to the crock pot on top of the layered vegetables. Pour half of the quart of stock (2 cups) on top of the ribs and vegetables. Finish with placing the fresh herbs on top of the meat and vegetables.

Cover and cook on low for 6 hours.

 

 

Check your meal periodically, though sparingly. If in that time you find that you need additional liquid, add some of the reserved stock ½ cup at a time. Chances are, you won’t need it.

Once the dish has been cooking for 6 hours, create what is called a slurry to thicken your developing curry inspired gravy.

Take the 3 tbsp of ap flour remaining and place it in to a small bowl, add approximately one cup of the developing gravy from the crock pot. Before adding the gravy to the reserved flour, taste the gravy for seasoning. If you need additional seasoning to taste, add more of the rub mix to this slurry. Whisk the flour, additional seasoning, and stewing liquid until well combined, and smooth.

Pour the slurry in to the crock pot with the simmering meat and vegetables; stir the slurry in to the developing gravy. Cover and cook for an additional hour. During this time, your gravy will thicken, becoming more luscious.

When your stew is about a 1/2 hour from being of perfect tenderness and consistency, add peas. Cover to allow peas to cook through.

Dinner is ready to be served when you are ready to receive it!

 

As always, Enjoy!

xo, Bon Appégeechee

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#MeatlessMondays: Lucky Black Eyed Pea Salad

 

Reinforcement in my eyes is a good thing. One can never have too much faith, prayer, good fortune, opportunity, love, or clean underwear (not necessarily in that order).  This applies to good omen foods as well. It is my thought that any food purported to deliver prosperity and luck throughout the year when eaten on the first day of the year should be eaten as many times during the year and in as many forms as possible.
 

Especially, if that food is one as rich in history, folklore, and vitamins as the black eyed pea.

Just in time for BBQ season and mid-year reinforcement of that Hop ‘n John you should have devoured on New Year’s Day, is this black eyed pea salad.
 

Black eyed peas are of the world’s oldest domesticated crops. It is believed that the first formal growing of these legumes occurred in West Africa. Black eyed peas have been found in Egyptian tombs, and are also consumed in abundance by populations of many Asian countries. It is thought that the bean of the black eyed pea was introduced to the Islands of the West Indies from Central Africa, and then traveled from there to the Southern United States and in to the Carolinas by way of the Slave Trade.

The most commonly associated black eyed pea is a pale creamed colored pea with a pronounced black dot located on the pea where it would have connected itself to the bean pod.
 

The actual good luck tradition of eating Happy New Year’s black eyed peas is a bit greyed in areas that cross between history and folklore. A common theory amongst Southern Blacks is that traditionally these peas were to have been good luck in West Africa having known to be able to survive often difficult growing conditions.  This theory is believed to have crossed with those that survived the Middle Passage and remained a tradition with those enslaved to be passed down through generations.  Some also believe that this tradition started with Egyptian Jews, and others celebrating Rosh Hashanah. The theory is that Jews ate black-eyed peas during their New Year celebrations because the peas are called Rubya, which relates to the Hebrew word Rov meaning: a lot, many. This tradition is said to have migrated with Sephardic Jews that settled into Georgia and the Carolinas, which gave influence to slave New Year celebrations. Another account dates this tradition back to the Civil War as black-eyed peas are often called cow peas or field peas. These foods were considered to be food for the livestock. When General Sherman’s troops invaded and pillaged the food supplies of the Confederate South, Union soldiers regarded as these peas as animal feed and left them behind in the fields. The remaining Confederate citizens were said to have survived by eating this crop. In the end, they purported to have considered themselves lucky to have had a diet mainly comprised of these foods, and as such, the peas became a symbol of luck.
 

Not to be outdone by history or tall tales, black eyed peas are very healthy legumes; they are an excellent source of fiber, potassium, protein, omega-3 fatty acids, and iron. They are low in calorie and fat and fully equipped with vitamins A, C, and K.

So even if you don’t subscribe to black eyes peas bringing you and yours a year full of prosperity and luck, may this fantastic salad bring you all continued health!

 

Black Eyed Pea Salad

Yield: 4 – 6 servings

The Madness: The Ingredients

The Salad

1 29oz can of black eyed peas, drained and rinsed

4 small carrots, sliced

1 small red onion, finely diced

1 large serrano pepper, deseeded and finely diced

½ medium poblano, deseeded and finely diced

½ small orange pepper, deseeded and finely diced

½ small red pepper, deseeded and finely diced

½ medium long green Italian pepper, deseeded and finely diced

1 pint container of small grape tomatoes, halved

2 garlic cloves, minced

7 pickled pepperoncini  

1 tsp of fresh thyme leaves

2 small fresh sage leaves
1/2 tbs of kosher salt or favorite AP seasoning (optional)

 

The Dressing

small 1 cup Mason jar

4 tbsp of extra virgin olive oil

3 tbsp of white balsamic vinegar

1 tsp of light brown sugar

a splash of pickled pepperoncini brine

1 clove of minced garlic

½ tsp of spicy brown mustard

 

 

The Method: The Assembly

Wash, dry, and prepare vegetables according to ingredient listing. Combine prepared vegetables in a large mixing bowl.  Toss to combine.

 

 

In a separate medium bowl or small Mason jar, combine dressing ingredients. Seal Mason jar or whisk dressing ingredients until well combined.

 

 

 Keeping it Real Disclosure:

In order to preserve the crunch integrity of the salad vegetables, we dressed our salad at each serving, according to our own tastes. This also allowed for a longer storage life of the leftovers. If you’re serving the salad to a crowd and would like to have a more marinated bean salad, feel free to toss in the amount of dressing according to your personal taste and allow the salad to store in the refrigerator for up to 6 – 8 hours before serving.

#MeatlessMondays: Lucky Black Eyed Pea Salad

 

Reinforcement in my eyes is a good thing. One can never have too much faith, prayer, good fortune, opportunity, love, or clean underwear (not necessarily in that order).  This applies to good omen foods as well. It is my thought that any food purported to deliver prosperity and luck throughout the year when eaten on the first day of the year should be eaten as many times during the year and in as many forms as possible.
 

Especially, if that food is one as rich in history, folklore, and vitamins as the black eyed pea.

Just in time for BBQ season and mid-year reinforcement of that Hop ‘n John you should have devoured on New Year’s Day, is this black eyed pea salad.
 

Black eyed peas are of the world’s oldest domesticated crops. It is believed that the first formal growing of these legumes occurred in West Africa. Black eyed peas have been found in Egyptian tombs, and are also consumed in abundance by populations of many Asian countries. It is thought that the bean of the black eyed pea was introduced to the Islands of the West Indies from Central Africa, and then traveled from there to the Southern United States and in to the Carolinas by way of the Slave Trade.

The most commonly associated black eyed pea is a pale creamed colored pea with a pronounced black dot located on the pea where it would have connected itself to the bean pod.
 

The actual good luck tradition of eating Happy New Year’s black eyed peas is a bit greyed in areas that cross between history and folklore. A common theory amongst Southern Blacks is that traditionally these peas were to have been good luck in West Africa having known to be able to survive often difficult growing conditions.  This theory is believed to have crossed with those that survived the Middle Passage and remained a tradition with those enslaved to be passed down through generations.  Some also believe that this tradition started with Egyptian Jews, and others celebrating Rosh Hashanah. The theory is that Jews ate black-eyed peas during their New Year celebrations because the peas are called Rubya, which relates to the Hebrew word Rov meaning: a lot, many. This tradition is said to have migrated with Sephardic Jews that settled into Georgia and the Carolinas, which gave influence to slave New Year celebrations. Another account dates this tradition back to the Civil War as black-eyed peas are often called cow peas or field peas. These foods were considered to be food for the livestock. When General Sherman’s troops invaded and pillaged the food supplies of the Confederate South, Union soldiers regarded as these peas as animal feed and left them behind in the fields. The remaining Confederate citizens were said to have survived by eating this crop. In the end, they purported to have considered themselves lucky to have had a diet mainly comprised of these foods, and as such, the peas became a symbol of luck.
 

Not to be outdone by history or tall tales, black eyed peas are very healthy legumes; they are an excellent source of fiber, potassium, protein, omega-3 fatty acids, and iron. They are low in calorie and fat and fully equipped with vitamins A, C, and K.

So even if you don’t subscribe to black eyes peas bringing you and yours a year full of prosperity and luck, may this fantastic salad bring you all continued health!

 

Black Eyed Pea Salad

Yield: 4 – 6 servings

The Madness: The Ingredients

The Salad

1 29oz can of black eyed peas, drained and rinsed

4 small carrots, sliced

1 small red onion, finely diced

1 large serrano pepper, deseeded and finely diced

½ medium poblano, deseeded and finely diced

½ small orange pepper, deseeded and finely diced

½ small red pepper, deseeded and finely diced

½ medium long green Italian pepper, deseeded and finely diced

1 pint container of small grape tomatoes, halved

2 garlic cloves, minced

7 pickled pepperoncini  

1 tsp of fresh thyme leaves

2 small fresh sage leaves
1/2 tbs of kosher salt or favorite AP seasoning (optional)

 

The Dressing

small 1 cup Mason jar

4 tbsp of extra virgin olive oil

3 tbsp of white balsamic vinegar

1 tsp of light brown sugar

a splash of pickled pepperoncini brine

1 clove of minced garlic

½ tsp of spicy brown mustard

 

 

The Method: The Assembly

Wash, dry, and prepare vegetables according to ingredient listing. Combine prepared vegetables in a large mixing bowl.  Toss to combine.

 

 

In a separate medium bowl or small Mason jar, combine dressing ingredients. Seal Mason jar or whisk dressing ingredients until well combined.

 

 

 Keeping it Real Disclosure:

In order to preserve the crunch integrity of the salad vegetables, we dressed our salad at each serving, according to our own tastes. This also allowed for a longer storage life of the leftovers. If you’re serving the salad to a crowd and would like to have a more marinated bean salad, feel free to toss in the amount of dressing according to your personal taste and allow the salad to store in the refrigerator for up to 6 – 8 hours before serving.

Inspired Orange Chicken Adobo

 

A week or so ago, there was an orange just sitting in the fruit bowl, lone, and waiting. There was no immediate possibility of it being eaten. I started to feel badly for it, that I’d neglected it time and time again throughout the week. This recipe is the product of a moment of convergence (and luck). My rising sympathy for a single piece of fruit met with the question heard around the world of busy households each day,

“What should we have for dinner?”

I checked our spice cabinet. Front and center stood a container of all-purpose Adodoseasoning. I couldn’t even remember why I’d bought it. Usually we combine our own seasoning mixes and rubs rather than buying premade all-purpose ones. Chances are, I was roaming the seasoning aisle feeling reminiscent of an Aunt’s Caribbean cooking; however, I’d neglected to use it.

I looked at the deserted orange, and picked up the even more overlooked Adobo. My first thought, “Didn't I hear or read somewhere that orange and Adobo flavors combine well together with chicken?” I had no idea for sure, but was willing to try. This all-purpose mix is applauded by its manufacturer as the “perfect blend of garlic, oregano and other Latino spices, and is the perfect seasoning for all your meat, poultry and fish dishes.”  I shrugged, having trusted this brand before with many of my premade choices, so with this declaration, I felt reassured that I couldn’t be too far off the mark.

Orange Chicken Adobo a la Bon Appégeechee it would be!

Turns out, this garlicky, bold, flavorful combination with glimpses of sweet heat underneath a citrus overtone was just what I was looking for!

Inspired Orange Chicken Adobo

Yield: 4 servings

Special Equipment: 9” x 13” Rectangle Roasting Pan

The Madness: The Ingredients

2 ½ lbs boneless chicken thighs and legs mix (approximately 6-8 pieces)

¼ tsp turmeric

½ tsp semi sweet paprika

1 tsp dried oregano

1 tbsp of all-purpose Adobo seasoning

4 cloves of garlic, minced

1 tbsp orange clover honey

1 orange, zest and juice reserved, reserve orange parts

1 red jalapeño, seeded and finely diced

1 medium onion, thinly sliced

1 tbsp fresh thyme leaves

1 tbsp fresh parsley leaves, torn

1 tbsp of extra virgin olive oil

 

 

The Method: The Assembly

Preheat oven to 350˚F. Parcel out the seasonings; prepare your fruit and vegetables accordingly.

Wash and clean your chicken of excess fat under cold water, pat dry. Add chicken to a large mixing bowl to be seasoned and further prepped for roasting.

I decided to take a look at the ingredients in Adobo seasoning; there I determined to give the all-purpose seasoning a bit of a punch by adding more of those flavors, minus additional salt, as individuals to the seasoning blend. 

Create a seasoning paste in a separate small bowl of the turmeric, paprika, dried oregano, honey, Adobo, minced garlic, orange zest, orange juice, and honey. Blanket the chicken parts in this seasoning paste, message or stir in making sure that the chicken is evenly coated.

Add minced jalapeño, thinly sliced onion, thyme and parsley to the chicken mixture. To bring out the citrus flavor even more so during the roasting process, add the reserved fresh orange parts to the seasoned chicken. Toss all ingredients together to well combine. Pour in to roasting pan.

 

 

Bake 40 - 45 minutes (uncovered) until the chicken is cooked through and all juices from the meat run clear.

As always, Enjoy!

xo, Bon Appégeechee

Inspired Orange Chicken Adobo

 

A week or so ago, there was an orange just sitting in the fruit bowl, lone, and waiting. There was no immediate possibility of it being eaten. I started to feel badly for it, that I’d neglected it time and time again throughout the week. This recipe is the product of a moment of convergence (and luck). My rising sympathy for a single piece of fruit met with the question heard around the world of busy households each day,

“What should we have for dinner?”

I checked our spice cabinet. Front and center stood a container of all-purpose Adodo seasoning. I couldn’t even remember why I’d bought it. Usually we combine our own seasoning mixes and rubs rather than buying premade all-purpose ones. Chances are, I was roaming the seasoning aisle feeling reminiscent of an Aunt’s Caribbean cooking; however, I’d neglected to use it.

I looked at the deserted orange, and picked up the even more overlooked Adobo. My first thought, “Didn't I hear or read somewhere that orange and Adobo flavors combine well together with chicken?” I had no idea for sure, but was willing to try. This all-purpose mix is applauded by its manufacturer as the “perfect blend of garlic, oregano and other Latino spices, and is the perfect seasoning for all your meat, poultry and fish dishes.”  I shrugged, having trusted this brand before with many of my premade choices, so with this declaration, I felt reassured that I couldn’t be too far off the mark.

Orange Chicken Adobo a la Bon Appégeechee it would be!

Turns out, this garlicky, bold, flavorful combination with glimpses of sweet heat underneath a citrus overtone was just what I was looking for!

Inspired Orange Chicken Adobo

Yield: 4 servings

Special Equipment: 9” x 13” Rectangle Roasting Pan

The Madness: The Ingredients

2 ½ lbs boneless chicken thighs and legs mix (approximately 6-8 pieces)

¼ tsp turmeric

½ tsp semi sweet paprika

1 tsp dried oregano

1 tbsp of all-purpose Adobo seasoning

4 cloves of garlic, minced

1 tbsp orange clover honey

1 orange, zest and juice reserved, reserve orange parts

1 red jalapeño, seeded and finely diced

1 medium onion, thinly sliced

1 tbsp fresh thyme leaves

1 tbsp fresh parsley leaves, torn

1 tbsp of extra virgin olive oil

 

 

The Method: The Assembly

Preheat oven to 350˚F. Parcel out the seasonings; prepare your fruit and vegetables accordingly.

Wash and clean your chicken of excess fat under cold water, pat dry. Add chicken to a large mixing bowl to be seasoned and further prepped for roasting.

I decided to take a look at the ingredients in Adobo seasoning; there I determined to give the all-purpose seasoning a bit of a punch by adding more of those flavors, minus additional salt, as individuals to the seasoning blend. 

Create a seasoning paste in a separate small bowl of the turmeric, paprika, dried oregano, honey, Adobo, minced garlic, orange zest, orange juice, and honey. Blanket the chicken parts in this seasoning paste, message or stir in making sure that the chicken is evenly coated.

Add minced jalapeño, thinly sliced onion, thyme and parsley to the chicken mixture. To bring out the citrus flavor even more so during the roasting process, add the reserved fresh orange parts to the seasoned chicken. Toss all ingredients together to well combine. Pour in to roasting pan.

 

 

Bake 40 - 45 minutes (uncovered) until the chicken is cooked through and all juices from the meat run clear.

As always, Enjoy!

xo, Bon Appégeechee