INCREDIBLE or more appropriately ¡increíble! This dish was soooo good that I’m getting hungry just writing this post. What prompted this meal was a trip to the Yucatan Peninsula about two months ago that I took along with Brian, his brother David, and his brothers girlfriend Jamie. While we were there we had some yummy meals and sampled a diverse offering of Mexican Cuisine. In order to avoid acquiring a nasty case of Montezumas Revenge, we ate mostly at restaurants. This effort demanded a considerable amount of restraint from yours truly, and to make matters worse I couldn’t even engage in my ice munching vice either! This all changed however upon spying a tiny taco stand in the middle of bustling Cancún complete with a crackling spit of marinated roast chicken, and more taco condiments than i’d ever laid eyes on at one time (condiments=deliciousness). We opted for the Pollo Adobado Tacos and dressed them with everything from mashed potatoes (surprisingly tasty) to habanero salsa, and pineapple; effectively pushing aside Travelers Diarrhea from our collective conscience. Fortuitously we left sated and happy and went on to enjoy the remainder of our trip escaping any serious GI distress.
Once we arrived back home I became focused on recreating that moment of taco heaven and set out to track down a suitable recipe. After hours of borderline obsessive research and dozens of recipe comparisons I settled on a Bobby Flay creation found on foodnetwork.com. The recipe was created for an episode of Foodnetwork’s “Throw Down with Bobby Flay” in which he had to come up with an Arroz con Pollo dish that could trump a local favorite in head to head competition (he won). Bobby’s preparation called for a dry spice rub with an interesting mix of flavors and the rave reviews written about it won me over.
The dry rub penetrated the meat beautifully and the cooked chicken packed an astounding degree of flavor. The dish also looked great and had a brilliant yellow color courtesy of the Tumeric in the rub. I served this alongside a simple guacamole, Salsa Fresca, and rice then I took one bite and had a culinary orgasm. I would have turned the chicken, guacamole, and salsa combination into a burrito but our tortillas were too little for the amount of filling that I wanted. Next time I make this i’ll be prepared with some big burrito tortillas and go nuts. Cook this soon and dale prisa! I bet you’ll like this even more than your favorite burrito vendors version and if you live outside of San Diego county I guarantee you will.
adapted from Adobo Seasoned Chicken and Rice by Bobby Flay
2 Tbl. kosher salt
2 tsp. dried minced garlic or garlic powder
1 tsp. ground cumin
2 tsp. dried minced onion or onion powder
1 tsp. paprika
2 tsp. fresh ground black pepper
2 tsp. ground tumeric
1 Tbl. finely chopped cilantro leaves
2 lbs. boneless skinless chicken breasts, pounded to an even thickness
Combine all the spices and the cilantro together in a small bowl. Spray a
nonstick skillet (
you’ll be scraping spice off your pan with a chisel if you don’t
with a light mist of oil. Rub the chicken with the spice mixture on both sides. Heat the skillet over medium high heat and cook for 3-5 five min. on each side removing when the juices run clear. Slice into thin strips and serve with gucamole, salsa fresca, and any of your other favorite taco fixings.
3 ripe haas avocados
salt to taste
Scoop out the flesh of the avocados into a bowl, mash and combine with the juice of half a lemon and season with salt to taste. Consider the saltiness of what you’re serving this with too so as not to overdo it with the NaCl.
4-6 plum tomatoes, seeded and diced
1-2 jalapeños seeded and minced reserving some seeds for added heat if desired
1/4-1/3 white onion diced
1/3-1/2 cup cilantro, minced
1-2 limes juiced
1 Tbl. olive oil
salt to taste
Combine the vegetables and herbs squeeze over the juice of one lime. Add in the oil and salt tossing to combine. Adjust seasoning to taste.