This past week was probably one of the busiest I’d had in a while. After being away from Ann Arbor for the better part of a month I returned in the midst of a massive heatwave, no doubt a direct cause of the Ann Arbor Art Fair (It always seems to happen the hottest week of the year). Unfortunately for me, this was the week I had finally decided to take bread orders from a small group of people. Monday, Tuesday, and Thursday nights (and Tuesday morning!) were filled with making orders of light wheat, 100% whole wheat, and sunflower & flax loaves for some very happy customers.
It was quite exciting to get to make bread for other people, something I had been meaning to do for quite a while. It gives me the opportunity not only to make people happy through bread, but also test out some new recipes en masse and not have to worry about cramming 6 loaves into the freezer. Unfortunately I forgot to take pictures until they had walked out the door, but I will do my best to remember in the future.
On Friday morning my fiancée and I fled Ann Arbor before the art fair patrons descended and drove up to Traverse City. We had an amazing time and after hiking 3.5 miles over sand dunes yesterday I hope to regain the use of my legs in the near future.
As often happens with weekend trips, we got back late and were hungry. I made this chicken a little while ago and think it works very well as a ‘we just finished unpacking the car and need food’ meal. Toss a few things in a pot, cook some rice, and 15 minutes later you have a flavorful and satisfying meal. We had some chipotle peppers in adobo sauce leftover from a previous recipe a few weeks prior, so this was the perfect way to use them up.
It also allows for variation in what you add since you inevitably come back from vacation with a less than stocked refrigerator. Of course, one need not have just gotten back from a trip to enjoy this meal, it’s good anytime!
Next week the bread baking adventures continue, when I’ll be experimenting with a new recipe thanks to a reader suggestion!
Chicken in Adobo Sauce
- 2 chicken breasts, diced
- 1 onion, chopped
- 1 pepper, chopped
- 2 garlic cloves, minced
- 1 tomato, diced
- 3 T oregano
- 2 chipotle peppers in adobo sauce, diced
- 1 T adobo sauce
- 1/4 cup cilantro
Cook chicken in pan with 2 T cooking oil over medium heat for 10 minutes. Season as needed with salt and pepper. Add onion, pepper, garlic, and tomato and cook until the vegetables have softened.
Add in chipotle peppers, adobo sauce, and cilantro. Bring to a simmer, then add in oregano. Serve over rice.