Tag Archives: adobo sauce

Whole Roast Chicken with Smokey Adobo Broth (serves 4-6)

I LOVE roasted chicken and it’s even better if the pan sauce cooks right at the same time. I made this Friday when I was tired after a long week but still needed to make dinner. This was the kind of meal that cooked itself and I was able to sit down with a glass of wine while the stove did all the work!

Roast Chicken with a kick!

Roast Chicken with a kick!

What makes this dish surprisingly different is the addition of chilpotle (or chipotle) peppers. These peppers have been smoked and I buy them in a can of adobo sauce, (find in the international or ethic aisle of your supermarket). Adobo sauce is a sauce made with a mixture of spices and other ingredients used to preserve the pepper (usually paprika, garlic, oregano and vinegar).

A Wonderful Pantry Item!

A Wonderful Pantry Item!

The reason I added these hot smokey peppers and sauce to my chicken was because I wanted to use up the last of a bunch of cilantro, so I thought about what would work well with this to make a good broth. Why not go the Mexican route!

What's in the can!

What’s in the can!

It was a heart-warming dinner and I served it with rice (which was another super easy alternative to standing over a pot as I used my trusty rice cooker!). Try this yourself if you are a chicken lover like me and also if you want a home cooked meal without actually doing any of the cooking!


*this is a good Blood Type A Diet recipe if you omit the peppers, tomatoes and black pepper. It will still tastes amazing*

You will need:

1  4 to 5 lb whole chicken

1 tbs olive oil

salt and black pepper for seasoning chicken

2 medium onions – sliced in half and then thinly sliced crossways

2 chilpotle peppers in adobo sauce – chopped (use only one pepper if you want the flavor but with less heat)

1 tbs adobo sauce (from the chilpotle pepper can)

1 cup cherry tomatoes

1 cup cilantro leaves – roughly chopped

1 carrot – julienned (about 1 cup)

6 to 8 unpeeled garlic clove  – separated

1 cup chicken broth

1 cup water (or good quality bouillon cube with 2 cups of water)


Preheat oven to 450*

1 – Prep all the ingredients (except the chicken, salt and pepper) and scatter in the bottom of a roasting pan or deep saute pan.

Add all the ingredients to your roasting pan

Add all the ingredients to your roasting pan

  2 – Rub chicken with the olive oil and sprinkle with salt and pepper. Place chicken on top of veggies. Place in oven and roast for 1 hour 20 minutes.

Place chicken on top of veggies and broth

Place chicken on top of veggies and broth

 3 – Remove from oven and transfer chicken to a board or plate and let it rest for 10 minutes before carving, (you can keep the pan sauce warm by leaving in the warm oven). Check chicken after 1 hour and add more water or broth to the pan if it seems low (up to 3/4 cup).

Serve with whatever you like: pasta, potatoes, greens, bread.....

Serve with whatever you like: pasta, rice, potatoes, greens, bread…..

 Serve with the lovely pan sauce with whatever you desire.

*You can serve the garlic cloves as is but you can also squeeze the cooked garlic out of the skin and mash with a fork. You can then swirl it into your broth*

AMAZING – Creamy Chipotle Chicken with Rigatoni Pasta (serves 4-6)

This past Friday night I did not know what I was going to make for dinner. However, I did know it had to include chicken fillets and kale as these were the only two real ingredients left in my kitchen. This is where my trusty pantry staples and creativity would have to kick in as I wasn’t really in the mood for boring old chicken breast and kale!

This Chipotle-Laced pasta dish was a delicious surprise!

This Chipotle-Laced pasta dish was a delicious surprise!

I came up with an unlikely combination, and it turned out to be one of those dishes that was an instant hit. I had a couple of chipotle peppers in adobo sauce sitting in the fridge for a couple of weeks and decided they either needed to be thrown away soon or used in this dinner. I opted for the latter and added them to my sauce with some cream (to cut the heat) and it was the perfect combination.

A Wonderful Pantry Item!

A Wonderful Pantry Item!

If you don’t know what chipotle pepper in adobo is, you can click here to find out more. But basically, it is a smoked jalapeno pepper that has been stewed and then left to marinate in the stewing liquid. The sauce is made up of a combo of different spices like other peppers, oregano and cumin with tomatoes, garlic and vinegar. The whole thing is canned and the peppers continue to marinate until they are used. It is hard to use a whole can at one time but they keep forever in the fridge which is why I had them on hand and used them in experimental desperation!

What's in the can!

What’s in the can!

The kale could have been a harsh veggie for this dish, but finely chopping it and cooking it down made it work very well with my big pasta noodles. Everyone knows chicken breast is a bit like tofu; you have to work with it to make it taste good. I think immersing it in this lovely smokey sauce did wonders to improve its flavor.

Tuscan Kale

Tuscan Kale (also called dinosaur kale)

I had no idea it would be this good and when I was told I had better have  recorded this recipe, I had to scramble for a piece of paper and write it down before it left my sieve for a head forever. Here it is, and I hope you give it a try!


You will need:

2 or 3 tbls olive oil

4 boneless chicken breast fillets

1 onion – diced (any onion you have)

3 garlic cloves – finely chopped

1 cup finely chopped cilantro

1 bunch Kale – finely chopped (whatever is available in your supermarket or green grocer)

2 chipotle peppers with 1 or 2 tbs of adobo sauce (depending on how much heat you like) – Chopped

1 1/2 to 2 cups chicken broth

3/4 to 1 cup heavy cream

1 lb Rigatoni Pasta or other large pasta (I use Barilla brand)


Preheat oven 400*

1 – Put heavy saute pan on high heat and add 2 tbs of olive oil. When it is hot, season the chicken lightly with sea salt and freshly ground pepper. Sear the chicken on both sides until browned. Remove to a plate and set aside.

season, then sear chicken

season, then sear chicken

2 – Turn heat down to medium and add the onions and garlic and saute for about 5 minutes. You may need to add another tbs of oil. Add cilantro and chopped kale and saute for another 5 minutes. Add the chipotle pepper and adobo sauce and mix together.

saute onions, add seasonings

saute onions, add seasonings

3 – Add broth and stir and bring to a boil. Add the cream and chicken. When it boils, turn heat off and place lid on pan. Place in the oven for 25 minutes.

*Put the water on for the pasta and cook pasta according to instructions. Time the pasta to be cooked when the chicken is cooked and sliced and back in the sauce (step 4). Do not rinse the pasta with cold water. When it is drained it should immediately go into the cooked sauce. Reserve some cooked pasta water in case you need it later in the finished dish.

Slice Chicken

Slice Chicken

4 – Remove from oven and slice the chicken. Put chicken back into the sauce and add the drained hot pasta. Stir and adjust seasoning if necessary. You may also want to add more cream of some hot pasta water if you want to loosen the sauce to your liking.

Add pasta and adjust seasoning

Add pasta and adjust seasoning

Serve in shallow warmed bowls or plates.

Chipotle Chicken Stir-Fry with Rice (serves 6)

A new recipe at last and it’s a really great one! It is fast and a wonderful summer dish and even better if you decide to invite the neighbors over (if you happen to have good ones that is!)


chipotle laced chicken stir-fry: The BEST!

Right now the supermarkets are over-flowing with avocados and they seem to be on sale everywhere I go. This is what prompted me to make this. I love to combine the cool creaminess of avocado with something spicy and crunchy.

I also served this with avocado slices, which gave everything a lovely creaminess

Having a couple of avocados on hand was also incentive for this dish

I used peppers and zucchini because it what was in my fridge when I went rummaging for dinner the other night. But this does not mean that you have to go running off to the shop to make this dish exactly the same. Use whatever you have on hand: any color pepper, onions (diced), shredded carrot, yellow squash (diced), the list goes on…

Make it up as you go along and it will be luscious!


You will need:

1 to 1 1/2 lbs chicken breast, chopped into bite-sized pieces

3 cloves garlic, finely chopped

juice of 1 lime

2 to 3 chipotle peppers with a tbs of adobo sauce, chopped (press HERE for more information on this ingredient)

4 tbs olive oil

1 bunch scallions (between 6-10), chopped

1 red pepper, small dice

1 large (not enormous!) zucchini, diced

1/2 to 1 tsp cayenne pepper flakes (optional)

2 or 3 Haas avocado, pitted and sliced

Cooked basmati rice  – *if using a rice cooker, use 3 cups of raw rice in your rice cooker cup measure. If using stove-top, use 2 regular cup measures of rice. Cook both according to instructions.


1 – Cook rice. when cooked set aside. No need to keep warm.

cool basmati rice or take leftover rice from frige adn mix to seperate

Cook Rice

1 – Put chopped chicken, 2 tbs olive oil, chipotle peppers and sauce, garlic and lime juice into bowl and combine. Set aside for about 20 minutes. Can be made ahead of time and left in the fridge.

Chicken with Rock Creek Marinade

Marinade Chicken

3 – Put big saute pan on medium to high (more towards the high side but not all the way up), heat and add the last 2 tbs of oil. When it is hot, add the chopped veggies and stir-fry for about 5 minutes, stirring frequently. Remove to a plate and set aside.

Stir-fry veggies first

Stir-fry veggies first

4 – Turn the heat up to high and immediately add  1/2 of the chicken mixture. *If you add all of  the chicken in one batch it will end up getting too moist and will steam more than stir-fry* Cook in an even layer for between 4 to 6 minutes. Taste a little to be sure it is cooked.

A smokey spicy stir-fry

A smokey spicy stir-fry

5 – Add the veggies back to the pan and turn heat off.


Great Dinner! (chipotle chicken stir-fry)

Divide rice and chicken mixture between warmed plates or bowls and add a “fan” of avocado slices to each plate. I like to add some tapatio hot sauce (press here for more info on this hot sauce), and a cooling spoonful of sour cream to each serving, but each to his own!

Chipotle Peppers and Why They Are A Great Addition To Your Pantry!

If you have never used chipotle peppers or don’t know what they are, now is the time for your next culinary lesson.

                                        A can of Chipotle peppers in adobo sauce
                                (with lime juice and oil makes a great marinade)

A chipotle pepper is a jalapeno pepper that had been smoked. This gives the heat a whole different flavor which goes so well with countless dishes. It is usually marinated in a thick sauce called Adobo. Adobo is originally a spanish marinade and the vinegar along with spices such as oregano and paprika were used to preserve food. When Latin American countries got hold of this recipe they used it more for infusing stronger flavors to foods.

Chipotle Peppers

Smoked jalapeno are now sold widely in most supermarkets in cans with adobo sauce, (or specialty foods shops. I even found it in Ireland, at 74 Johns St. in Kilkenny City, Shortis Wong’s – to be exact!). Usually I don’t use the whole can at once but if you put what is left into a lidded glass container it lasts for several weeks in your refrigerator. There are many times I have invented uses for this item just because I had to use them up (throwing food away is a crime, or a sin if you really want to feel guilty about it!)

                                          This is what it looks like out of the can.

I have used this ingredient in lots of recipes (which you can find by typing Chipotle in the search box to the right of my blog), but I typically use it to enhance the flavor of meat such as chicken, firm fish, and pork. I chop the jalapeno and add a little of the adobo sauce and mix it into my marinades. It is great with chicken fajita and long cooked meat dishes such as stews and hearty soups. I know for a fact that I don’t do as much with this smoky delicacy to give it the credit it deserves. Hmmmm, possibly need to go to Philippines this year for a chipotle cooking lesson!

smoky chicken thanks to chipotle peppers in adobo sauce!

smoky chicken thanks to chipotle peppers in adobo sauce!


Rich Chipotle Pork Stew For A Crowd! (serves up to 12)

This goes to the top of my list of “favorite things to do with pork!” I was completely surprised at how throwing a stew together out of desperation to use up a hefty pork shoulder resulted in this heavenly pot of smoky, juicy, tenderness. If you love nothing better than a stew to warm you and the whole family up when the chill in the air is biting, then this is your next dinner idea.

A rich, smoky adn unctious pork dish that will warm the cockles of your heart

A rich, smoky and unctuous pork dish that will warm the cockles of your heart

A couple of other reasons I ended up with this combination of ingredients is that over the holidays I bought a couple of extra special vegetables that got overlooked in the cooking madness that was my life for a solid week, and only surfaced when the din of my kitchen returned to its quiet hum. If you love the flavor of celery as I do, you will love the ugly vegetable pictured below!

Celeriac or simply; celery root

Celeriac or simply; celery root

It is the root of a variety of celery, and has a robust and deeply satisfying earthy quality that is addictive. It can be used as I used it, in a stew or soup, or can be mashed like a potato or made into a velvety puree. So, don’t let its knobbly, and wiry brown-haired appearance put you off: peel it and carry on!

fresh cilantro

fresh cilantro

I also had an abundance of fresh zesty cilantro to use up and a can of opened chipotle peppers in adobo sauce (see note below) in the fridge that needed to be used or would go to waste. This combination of flavors would turn this pork into something bordering on what I think of as Mexican flavors, and that was fine by me.

This can be cooked the day before and simply reheated on low on your stove top. This makes it a great dinner party dish and leaves you very free to have fun with your guests.


You will need:

4 lb pork shoulder (if it has a bone, you can ask the meat-counter guys to de-bone it. Even the lowliest of supermarkets will do this, so don’t be afraid to ask!). Cut pork into large bite-sized chunks

1/4 cup olive oil (more if needed)

2 medium/large sweet onions, large dice or halved and sliced thinly

4 cloves garlic, finely chopped

2 parsnips, peeled & sliced

3 carrots, peeled & sliced

1 celery root (celeriac), peeled & diced

3 or 4 large white mushrooms, sliced

1 cup chopped cilantro

3 chipotle pepper with 2 tbs adobo sauce (see note below), chopped

1 1/4 cups red wine

6 1/2 cups chicken broth OR good quality bouillon cube & 6 1/2 cups water)

2 tsp sea-salt

freshly ground black pepper

*chipotle peppers are smoked jalapeno peppers and are usually paired with a smoky marinade sauce called adobo. You can find it in the ethnic or international section of your grocery store. They are a canned good item and will say something like “chipotle peppers in adobo” Whatever you do not use can be stored in a lidded container for several weeks in the refrigerator. I have many more recipes using this pepper so type Chipotle into the search box to the right and continue to enjoy whats left in the can!*


Preheat oven 450*

1 – Prep all ingredients as instructed above, including the meat.

Prep ingredients

Prep ingredients

2 – Dry pork chunks and season with the salt and several grinds of black pepper. Put big saute pan or heavy casserole on high heat and add 2 tbs oil. When it is smoky hot, add some of the meat, making sure NOT to crowd your pan. Do not touch for 2 minutes. Turn and brown the other side. Remove to a plate and set aside. Continue until all of the meat has been browned, adding more oil as needed.

brown pork in hot pan

brown pork in hot pan

3 – Turn heat down to low/medium and add the onions and garlic. Cook for about 4 or so minutes, stirring occasionally.

saute onions & garlic

saute onions & garlic

4 – Add the mushrooms and cook for another couple of minutes, then add the parsnips, carrots and celeriac. Give everything a good stir.

add mushrooms, then root veggies

add mushrooms, then root veggies

5 – Cook until veggie start to brown and then add the cilantro and chipotle peppers with adobo sauce.

cook for about 8 minutes

cook for about 8 minutes

6 – Turn heat up and add the red wine. Bring to a boil and cook on high for about 2 minutes.

add wine

add wine

7 – Add the stock (or bouillon and water) and bring to a boil. Add the pork and bring back to a boil. Turn off heat. Cover with lid and place in oven for 1 hour 15 minutes.

Serve with rice adn greens

Serve with rice and greens

When you remove the stew form the oven, let it rest for 10 minutes before serving. I served it with rice and sautéed spinach leaves.

Rich Chipotle pork Stew

Rich Chipotle pork Stew

Decandent Pork Tenderloin Fajita (makes 8 big ones!)

 If you want to make something truly over-the-top deliciously decadent, then this is the recipe for you my friend!

Just look at this picture for goodness sake; it is completely packed with flavor. It had zing, heat, mouthwateringly-good pork, crunch, and smoke, all wrapped in a softly warmed flour tortilla, which is home-made at that!

Decadent Pork Tenderloin Fajita

Wipe away the fear you have of making your own floury tortilla and get down to the fun of making this dish. 

The kitchen takes on a party atmosphere, and you can enlist all manner of volunteers to chops, slice and dice.

Once you taste this, you will crave it again and again.


You will need:1 1/2 lbs pork tenderloin, thinly sliced, 1 large green pepper, thinly sliced, 1 large red pepper, thinly sliced, 2 chipotle peppers along with 1 tbs adobo sauce, sliced (a chipotle pepper is a smoked jalapeno and is found in a can in a smokey sauce called adobo. You can find it in the ethnic section of your supermarket), juice of 1 lime, 4 garlic cloves, roughly chopped, 6 tbs olive oil, bunch of spinach leaves, 2 avocados, quartered & sliced (optional), 1 1/2 cups grated sharp cheddar (optional), 1 cup sour cream (optional), hot sauce (optional), 2 cups refried beans (home-made or good quality canned), 8 flour tortillas (bought or homemade)

2 – First, prep all ingredients as instructed above.

sliced peppers

*If you are going to make your own home-made tortilla (as I aways do; I just can’t help it, they taste so good, and are totally worth the extra 20 minutes it takes to get dinner together), click “flour Tortilla” in my search box to the right and a fab. recipe will appear! Do this while the meat is marinating*

Dough resting for flour tortilla

2 – Put chopped meat into a bowl and add the lime juice, 2 tbs of the oil, chipotle peppers and their sauce and chopped garlic. Mix well and set aside for about a 1/2 hour (or as long as it takes to get everything else prepped). You can also do this earlier and store in the fridge, taking out 20 minutes before using.

marinate pork

Put big saute pan or wok on high heat and when it is hot add 2 tbs of oil. When it begins to smoke, add the peppers and cook until they are beginning to char on the edges. Remove to a plate and add 1 more tbs of oil.

stir-fry peppers on high heat

4 – Immediately add the meat to the pan and stir-fry for about 8 to 10 minutes. Add the peppers back to the pan and turn heat off.

mix cooked pork and peppers together

To assemble your fajita, lay the warm tortilla on your plate and spread some beans down the center. Add some peppers and pork, followed by all or some of the following; spinach, grated cheese, avocado, sour cream and hot sauce (we use Tapatio)

fill with pork and an array of fresh accompaniments

This is a dinner to love!