What's for dinner? February 8
By NJ Chicaa
February 8, 2018 5:11pm CST
What's going on the dinner table tonight? I want to know! I am making grilled chicken breasts that have been marinated in Rick Bayless' Green Chile Adobo. To go with them I am making Bayless' Mexican Red Rice and some roasted cauliflower drizzled with the Green Chile Adobo. The Adobo and rice recipes come from Bayless' More Mexican Everyday cookbook. I love love love the Green Chile Adobo! It is simple to make and the jar keeps for a couple of months in the refrigerator. You can use it in so many different ways--in eggs, in salad dressings, in mayo or sour cream as a sandwich spread, on roasted vegetables, as a marinade, etc. That's what's happening here. What are YOU having this evening? Do tell!
Hamburger advertisement Adobo de Chile Verde Pour this into a mason jar, pour a little oil over the top, and this will save in your refrigerator for months. Add to pasta, mashed potatoes, roasted vegetables, almost anything to add a delicious, spicy, and
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• United States
I can handle a bit of spice/heat, but nothing crazy. This adobo does contain some chiles (I used 4 jalapenos) but all of the parsley and cilantro really does temper the heat. I don't understand people who want to burn their mouths off.