One of my favorite activities in the universe just became possible again this week – walks.
After a few frigid and snowy weeks where temperatures enclosed our area in a below zero freeze with a few feet of impenetrable snow, our sidewalks had disappeared. Even being outside felt like a scolding from mother nature.
But, this week a warm front came through! And once again we heard birds chirping, felt the warmth of sunshine, and could finally see our side walks again!
So, to celebrate my good mood (and after taking a nice long walk with Jason), I cooked up a yummy energy packed dinner for us to enjoy! Adobo Chicken (I even added a small Naga Jolokia pepper aka ghost chili) and some Green Jasmine Rice.
I’m going to go ahead and put it out there that this is one of my favorite meals ever.
After driving myself slow cooking the chicken for hours, the smell wafting through our kitchen and out into the open areas…I could barely contain myself.
I love trying new flavor styles, so the combination of the adobo chicken with the green jasmine rice struck a nice balance of tangy spices with the cilantro and hints of lime in the rice.
- 8 chicken tenderloins, thawed
- 1 tablespoon garlic powder
- 3/4 cup low sodium soy sauce
- 1/2 cup distilled white vinegar
- 1 teaspoon cracked peppercorn
- 2-3 bay leaves
- Optional: 1-2 chili peppers
- Place tenderloins in a medium to large crock pot.
- In a medium mixing bowl, combine soy sauce, vinegar, garlic powder, and peppercorn. Then pour evenly over the chicken.
- Add the bay leaves and optional chili peppers and cook on low for 6 to 8 hours (turning tenderloins over half way through).
Green Jasmine Rice
- 1 tsp salt
- 1 cup jasmine rice
- 1 cup (packed) coarsely chopped fresh cilantro
- 3/4 cup unsweetened, light coconut milk
- 1 tsp minced fresh ginger
- 1 tbsp lime juice
- 2 teaspoons garlic powder
- Bring 1 3/4 cups water and 1 tsp salt to a boil in a heavy medium saucepan. Stir in the rice and bring back to a boil.
- Cover and simmer, lowering the heat, until water is absorbed and rice is tender, about 18 minutes.
- Puree cilantro, 1/2 cup coconut milk, ginger, lime juice, and garlic powder in a blender or food processor.
- Pour cilantro mixture into rice and combine until well mixed. Serve immediately.