![]() ![]() It still is extremely hot for our palette. The brand I bought was La Morena, and I merely added 1 tsp of the sauce, no chile. It sounded like such a great recipe, especially since we have 4 tangerine trees however, I have never eaten adobo sauce with chipotle chiles.Fortunately I tasted the sauce before I added it to the glaze. I've used it on chicken thighs and wings, pork ribs, beef ribs, and am excited to try on fish. Haven't tried the chicken part.but I LOVE the glaze. I think it was a very interesting divergence for a meal, but I don't think I'll be adding it to my regular cycles. It's so different from our usual meals that we didn't quite know what to think about it. This combined with the glaze (which was glorious and bumped the recipe up one fork for me) became a flavour overload. I blended the marinade ingredients in the blender, soaked the chicken for two hours, and then pan-fried it in the juice. ![]() I tried a humorous experiment using this recipe based on everyone else's complaints about it being too weak-flavoured. The marinade might be a bit bland but no one is stopping you from increasing the herbs, etc. Also I marinated it overnight and found this made the chicken mushy. (Available at Walmart about $1.50) However start with about 1/4 of the amount called for as you can always add more. La Morena is a terrible brand for chipotles in adobo, sorry. ![]() I use orange juice or puree fresh mandarins. I wanted to respond to to reviewers, and please read my earlier review below. ![]()
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