Some of you have seen our pantry. You will know how it is crammed with ingredients. You will also know that quite a few of the jars on the shelves contain chillies. I am not sure how many different chillies there are in there, but I would guess 30. Some of my favourites are the smoked chillies. There is the pasilla de Oaxaca which is thin-fleshed and has an intense smokiness from being smoked over fern fronds. There are the chipotles, which are thick-fleshed jalapenos smoked over mesquite wood. And there are the moras and moritas, which are serrano chillies given the same treatment. I made an adobo, a thick paste, based on some moras. I then blended some of this paste with a roast garlic aioli. The chook was marinated in the same adobo, but this time blended with coconut vinegar.
ADOBO CHICKEN WITH ROASTED CORN SALSA AND MORA CHILLI AIOLI
No comments:
Post a Comment