BREADS

{Baking/Savoury} ADOBO BUTTERMILK CHICKEN, OLIVE OIL SCHIACCIATA {Bread} … & a Giveaway!

2010/09/16 / 35 Comments
“A man who loves good food has a way of making it gravitate toward his kitchen.”
Angelo Pellegrini
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Finally glad to be back doing what I like best. Sometimes it takes an innocuous looking bug to mess up your life. Something that sounds as assuring as ‘Security Tool’, a rogue anti-spyware program downloaded via some stupid site, which messes up your computer. The past 2 days have been horrid and frustrating, battling this virtual virus, but am glad to say that the the back breaking time  has been worthwhile. I busted the virus step by step, following a list of 24 odd instructions, most gobblygook, but managed to get my ill computer back on it’s feet.

3+1
And SOMETIMES a tweet is all it takes to make the world a better place, deliciously so. This was just one of those better days. Got onto twitter after a loooong time, tweeting hysterically to make up for lost time, I intercepted Olga’s tweet. It went something like this…
MangoTomato Lunch time: adobo buttermilk chicken, barley and red beans. Wish I had sour cream, cheese, salsa and guacamole to go with it. 9:36 PM Aug 25th via web 
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I was on the trail within a second of reading the tweet, and knew this is what I was going to make the next ‘chicken time‘! More so because the jar of smoked chipotles that spicy yet sweet Jeanne from Cook Sister had sent me was waiting to jump into that something special. This was possibly the simplest chicken I’ve made in a while. Nothing to it. It was deliciously marinated in a blend of buttermilk, chipotle and onions overnight. Tossed it onto a grill pan the next morning and let it cook till most of the buttermilk had evaporated and the chicken was cooked. Finished it off in the oven for the nice red colour {stuck the same grill pan into the oven for minimum wash up}.
beans
On the side were green beans. One of my fave ways of serving them and one even the kids enjoy without a fuss now.

String the beans, and cut them into 2 each, about 3″ pieces. Bring a pan with salted water onto a boil, and drop the beans in, blanch till tender crisp. In the meantime, pour 1-2 tbsp of extra virgin olive oil in a small pan. Add 1-2 cloves of minced or finely chopped garlic and some red chili flakes to the oil, and gently simmer till the oil gets flavoured. Careful not to burn the garlic or it will taste bitter. Once the beans are done, drain them and toss them in this flavoured olive oil. Give the beans a squeeze of lime if you like, adjust seasoning if required. Serve warm or at room temperature.

I like the way they take the flavours of the flavoured extra virgin olive oil. These beans are  inspired by this recipe from the Ottolenghi cookbook … Chargrilled Brocolli with Chili & Garlic which is a winter favourite with us.

IMG 3257

Adobo Buttermilk Chicken with Onions
Adapted minimally from Mango & Tomato
Ingredients
500ml buttermilk
2-3 tablespoons adobo sauce {Feel free to add chopped chipotle peppers if you like your food very hot}
800gms chicken on the bone, cut into pieces
1-2 large onions, thinly sliced
Salt
Method
Combine all ingredients in a large bowl and let it sit in the refrigerator for at least an hour. {The flavor will be better if you let it marinate overnight.}
Spray a grill pan with some oil, and turn the chicken, marinade and all into it.
Cook on high heat, open, on top of the stove, until the chicken is tender and most of the marinade has evaporated, 15-20 minutes is what it took me. Turn the chicken once during this time.
Meanwhile preheat the oven to 200C. Put the pan grill pan under a hot grill for about 10 minutes to get the gorgeous color.
Serve the chicken with sauteed green beans, and a bread.
Note from Olga: The buttermilk tenderizes the meat, and the adobo sauce adds a punch of heat. And don’t forget the onions: they are full of flavor after sitting in the adobo buttermilk marinade and then getting charred underneath the broiler.

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To complete the meal was an Olive Oil Schiacciata from ‘What Katie Ate‘. Made it in three different avatars, and all three were fantastic. I got 3 schiacciatas from the dough, but I think I should have made 4, as one was rather plump! My choice of toppings were – oven roasted tomatoes and mature cheddar, roasted bell pepper, oregano and garlic, and the third one with thinly sliced roma tomatoes, garlic and sea salt. We loved them all!! Take your call, use a topping you like, and do remember to give the bread a nice drizzle of extra virgin olive oil.
rec
Olive Oil Schiacciata Dough
Adapted minimally from What Katie Ate
500g plain four
100g whole wheat flour
1.5 tsp ready-to-use yeast
400ml (14 fl oz) water
20ml/4tsp extra virgin olive oil {EVOO}
20ml/4tsp milk
1.5 tbsp sea salt
Method:
Place all ingredients into a large bowl in the following order: liquids, oils, dry ingredients, yeast. Therefore place water, milk, oil followed by flour, salt and finally yeast. Mix with a hand beater with a dough hook attachment, and then knead well for 7-10 minutes. Place dough in a large oiled bowl, cover with cling-wrap and leave in a warm place for about 1.5 hours till it doubles in bulk.
Once risen, it is ready to use. Or like Katie, you can to knead it a little then let sit in a warm area for a further 20-30 mins before using. {I put it in the fridge overnight after the first rise as I needed to bake it the next morning}.
Take it out of the fridge about an hour before, so it comes to room temperature.
Roll out the olive oil dough into a rectangular shape, gently transfer the dough onto a baking tray lined with non-stick baking parchment.
Brush the dough with some EVOO, then an overlapping layer of finely sliced roma tomatoes,leaving a 1/2″ border. Sprinkle with freshly ground pepper and sea salt. Scatter some sliced garlic and oregano if you so desire. Drizzle over some more EVOO.
Reduce the temperature of the oven to 200˚C and bake the schiacciata for 25 minutes, turning the tray around after 10 mins. The schiacciata is cooked when the edges and base are browned.

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Note: I got 3 schiacciatas from the dough, but I think I should have made 4, as one was rather plump! I used 3 different toppings … oven roasted tomatoes and mature cheddar, roasted bell pepper, oregano and garlic, and a third one with roma tomatoes, garlic and sea salt. We loved them all!!
Note 2: A little left over schiacciata and some shredded adobo buttermilk chicken made for delicious grilled sandwiches.

This bread is off to Susan @ Wild Yeast for Yeastspotting!

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Also find me on The Rabid Baker, The Times of India deeba

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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35 Comments

  • Sasa

    2010/09/16 at 5:41 pm Reply

    I just read some comment by you on a NY times food photography blog claiming to be a novice! Uh…no. Your photos are awesome!

  • Silence Sings

    2010/09/16 at 5:47 pm Reply

    Awesome snaps as usual..loved the dish too..additon of buttermilk is kind of new to me….would love to try a luck for the giveaway….

  • Rosa's Yummy Yums

    2010/09/16 at 6:01 pm Reply

    Your pictures are amazing! Both specialities are mouthwateringly scrumptious looking!

    Cheers,

    Rosa

  • Happy Cook

    2010/09/16 at 6:26 pm Reply

    I have some 2 jar of chipolte my sis send my and didn't know what to do with it. The chicken looks really yumm and that bread,wowo i woudn't know what to eat first.

  • Asha @ FSK

    2010/09/16 at 8:55 pm Reply

    I love adobo sauce!!! and always have a can o chipotles in adobo sauce at home. It adds such a punch of flavor and some all I use is chicken and this marinade and cook it slow and tender.. nothing else needed.. wrapped with raw onions and yes, avocado.. ah bliss!! lip smacking good 😀

  • Pat

    2010/09/16 at 11:05 pm Reply

    What fabulous pictures….they make my mouth water just looking at them! I love making a bread to dip in garlic infused herbal olive oil as an app before our dinner. Adobo sauce is one of my very favorite flavors to incorporate in my cooking. Great work and keep up the efforts.

  • whisk-kid

    2010/09/17 at 5:12 am Reply

    Yummy! This looks awesome! I keep seeing adobo sauce in recipes, but I don't have any… I'm thinking I need to pick some up.

  • Nalini Hebbar

    2010/09/17 at 5:44 am Reply

    I think I am going to try the Adobo sauce…gives a feeling of a Goan taste…a few adaptations and I think a great dish will appear in Indian style.

  • arundati

    2010/09/17 at 5:54 am Reply

    omg deeba, this is a fabulous looking meal….am ogling at the schiaciatta…. the one with the layered tomatoes looks so delish! is your kitchen done babe?

  • Barbara

    2010/09/17 at 2:49 pm Reply

    What super photos, Deeba! I'm loving that chicken recipe. Adobo sauce is delish.
    And that schiacciata! Wonderful!

  • Saee Koranne-Khandekar

    2010/09/17 at 6:43 pm Reply

    So many pictures, so many recipes–I had trouble choosing a favorite! 🙂

  • Anna Johnston

    2010/09/18 at 2:46 am Reply

    Stunning photos, as always. Very talented lady, especially big kudos for getting the virus tracked down & killed.
    Twitter's amazing, many an inspired recipe has been produced thanks to it I'm sure.

  • Jamie

    2010/09/18 at 12:04 pm Reply

    Oh yum! And I have chipotle peppers in the freezer just waiting to be cooked up like this! Oooh we love dishes like this and now I have a new recipe! And that schiacciata is perfect! Me wants, girl! Glad the virus is gone and how's the kitchen?

  • Natashya KitchenPuppies

    2010/09/18 at 5:37 pm Reply

    I came for the bread, and stayed for the chicken. What a wonderful meal! Gorgeous photos. ☺

  • Barbara Bakes

    2010/09/18 at 11:35 pm Reply

    What a fabulous meal. You definitely eat well at your house! Sorry to hear about the virus – what a pain!

  • ♥Sugar♥Plum♥Fairy♥

    2010/09/19 at 12:19 pm Reply

    An absolutely delicious meal, PAB juniors will sure love all ur treats!!
    I do too:-)
    Stunning pics as usual!!!
    Have a wonderful sunday!

  • elra

    2010/09/19 at 4:34 pm Reply

    Wonderful dishes Deeba, yur photographs are beautiful, and you certainly getting better and better with your compositions.

  • bellini valli

    2010/09/21 at 2:42 pm Reply

    Glad you beat the virus just in time to post tonights supper Deeba:D We have such a love/hate relationsgip with our computers.

  • Supposed Former Infatuation Junkie

    2010/09/22 at 12:27 am Reply

    Hey i just love the Adobo Buttermilk Chicken with Onions
    recipe. having just landed in the states i am struggling with a hectic college life. the chicken seems so easy to prepare!!! i am going to try making it this weekend for sure!!! and please do include my name in the giveaway. Thanks!!

  • Sommer @ A Spicy Perspective

    2010/10/02 at 8:34 am Reply

    Oh Deeba, it looks delicious! I acquired a fantastic adobo sauce recipe from a local chef and have been brushing it over chicken, pork and whatever I can get my hands on all summer!

    Sorry about the computer issue, that stinks!

  • kelly

    2010/10/07 at 2:36 am Reply

    Well this got my attention! I’m suffering from HUGE carb deprivation so anything with a dough sounds so delicious. With the chicken, adobo and buttermilk is quite the interesting combination. I love to cook with buttermilk, but have never seen it used in anything with adobo. It looks so yummy!

Thank you so much for stopping by. I'd love to hear from you.

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