This past weekend, we watched the air and water show in Chicago. We as a family have built beautiful memories around this annual event in Chicago. We do a behind the scenes day at the lake and zoo to catch the practicing. We also treck to the bridge near our house to see the blue angels loop da loop and create “air flowers.”
The air and water show is the cue for the curtain to close on Summer and that Fall is on the way. Growing up in a hot, humid climate which I love, I am hanging on with monkey grip to Summer and will fall (with a plonk) into Fall and sip apple cider and pick apples to console myself.
Another thing we have come to do as a family is enjoy skillet dinners. I don’t know how I did so many Fall or Winter seasons without a skillet? (affiliate link) In Chicago, some people count the years by the Winters under their belt. I don’t blame them. Anyway…back to adobo skillet chicken with a little heat and a splash of coconut cream. Dinner solved, add brown rice and a side of veggies and life just got easy!
- 1-3 adobo chillies (1=mild, 2=medium, 3=medium to hot)
- 4 tablespoons avocado oil (2 for cooking the chicken and 2 for the paste)
- 2 cloves minced garlic
- ½ small white onion cut into chunks
- ¼ cup coconut milk
- 1 pound of chicken cutlets
- Place all the ingredients into a food processor and process to combine into a paste
- Meanwhile heat 2 tablespoons of avocado oil in a skillet on medium heat.
- Brown the chicken slightly on each side.
- Once browned add the paste to the pan and coat the chicken.
- Add the coconut milk and then combine with the coated chicken.
- Try to distribute the chicken and the coconut milk evenly over the pan.
- Cook for another 5-7 minutes each side.