A daub in adobo
Jun. 15th, 2025 12:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Citrus Chicken with Roasted Veg.
"This is a love letter to the ingredients of the chef's Mexican-American upbringing."
8 skin-on, bone-in chicken thighs
2 large yams, peeled and sliced in 1" wedges
1 1/2 onions, sliced in similar wedges
salt and pepper
3 chiles in adobo
1/2 cup fresh orange juice
3 cloves garlic (Ha! I used... more.)
1 1/2 tsp cumin
1 Tbsp olive oil, plus more for drizzling
lime juice and cilantro for garnish
In a blender, combine chiles, orange juice, garlic, cumin, and 1 Tbsp olive oil. Purée until smooth. Season with salt and pepper to taste and blend again, adding splashes of water as needed, until pourable. Pour marinade over chicken in a gallon Ziploc and toss well to coat. Let marinate overnight.
Heat the oven to 425°. Line a sheet pan (not a baking pan, a sheet pan) with parchment. Spread the yams and onions on the parchment, then arrange the chicken skin-side up over the veg. Cover the pan with foil and slide onto the top rack of the oven. Roast for 15-20 minutes, then remove and discard foil. Continue roasting until the chicken cooks through and the skin crisps, 10-15 minutes more. Drizzle with olive oil and garnish with lime juice and cilantro.
What worked: We liked this. See below as to why I emphasized the sheet pan, because the chicken was in fact cooked in 35-40 minutes. It was attractive with the bright orange from the adobo and the green from garnished cilantro. The flavor had a sting in its tail, but the orange juice and baking meant it wasn't overwhelmingly hot - just noticeable.
The original recipe just had you pouring it over the chicken and veg, but I correctly thought marinating overnight would infuse more flavor.
What didn't: It was actually the second attempt; the first I used a Pyrex glass pan so it could fit into the toaster oven. That meant the thermal mass was too concentrated and the chicken didn't cook up for an hour! I followed the recipe more carefully this time.
The skin didn't crisp up in the 40 minutes total, and neither did the veg really. The wife doesn't care for uncrisp chicken skin. Hitting the pan with the broiler for 5 minutes might solve the crispness issue.
Will I make it again? Yes, this will go into the rotation. The only issue is that small cans of adobo have 5-6 chiles in them, and they are hot enough that I don't want to use them all at once. So I need to have a plan for the leftover chiles.
"This is a love letter to the ingredients of the chef's Mexican-American upbringing."
8 skin-on, bone-in chicken thighs
2 large yams, peeled and sliced in 1" wedges
1 1/2 onions, sliced in similar wedges
salt and pepper
3 chiles in adobo
1/2 cup fresh orange juice
3 cloves garlic (Ha! I used... more.)
1 1/2 tsp cumin
1 Tbsp olive oil, plus more for drizzling
lime juice and cilantro for garnish
In a blender, combine chiles, orange juice, garlic, cumin, and 1 Tbsp olive oil. Purée until smooth. Season with salt and pepper to taste and blend again, adding splashes of water as needed, until pourable. Pour marinade over chicken in a gallon Ziploc and toss well to coat. Let marinate overnight.
Heat the oven to 425°. Line a sheet pan (not a baking pan, a sheet pan) with parchment. Spread the yams and onions on the parchment, then arrange the chicken skin-side up over the veg. Cover the pan with foil and slide onto the top rack of the oven. Roast for 15-20 minutes, then remove and discard foil. Continue roasting until the chicken cooks through and the skin crisps, 10-15 minutes more. Drizzle with olive oil and garnish with lime juice and cilantro.
What worked: We liked this. See below as to why I emphasized the sheet pan, because the chicken was in fact cooked in 35-40 minutes. It was attractive with the bright orange from the adobo and the green from garnished cilantro. The flavor had a sting in its tail, but the orange juice and baking meant it wasn't overwhelmingly hot - just noticeable.
The original recipe just had you pouring it over the chicken and veg, but I correctly thought marinating overnight would infuse more flavor.
What didn't: It was actually the second attempt; the first I used a Pyrex glass pan so it could fit into the toaster oven. That meant the thermal mass was too concentrated and the chicken didn't cook up for an hour! I followed the recipe more carefully this time.
The skin didn't crisp up in the 40 minutes total, and neither did the veg really. The wife doesn't care for uncrisp chicken skin. Hitting the pan with the broiler for 5 minutes might solve the crispness issue.
Will I make it again? Yes, this will go into the rotation. The only issue is that small cans of adobo have 5-6 chiles in them, and they are hot enough that I don't want to use them all at once. So I need to have a plan for the leftover chiles.
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Date: 2025-06-17 02:51 am (UTC)Yum!
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