I thought I’d pass along our favorite (made-up) recipe. It’s so easy and delicious. We have this meal almost every week, not because I’m feeling uncreative but because it’s that good. The kids cheer and whoop when I answer the What’s-For-Dinner nightly question with, “Chicken and rice!” It’s a more favorable reply to them than, “Liver and onions,” or “I don’t know…whatcha cookin’?”
4-5 + lbs. of boneless, skinless chicken or pork loin can be substituted
Fresh Garlic cloves
Goya’s Adobo seasoning
3-4 tsp. Chicken bouillon
Put meat, bouillon, a halved onion, salt and pepper to taste, and about 1 cup or so of water in crockpot on high in the morning.
An hour before dinnertime, meat should be tender enough to separate with fork easily. Drain off all liquid and return meat to crockpot. Then pull apart the meat with a fork. Add enough olive oil until very moist. Add several cloves of chopped garlic (we like a lot) and sprinkle lightly to taste with Adobo seasoning. Leave in crock pot another hour.
Serve with black beans, rice, and sour cream on side. Top meat with lime juice to taste upon serving.
As a side note, yucca root (pronounced “you-ka”) goes well with this… if you can manage to get everyone to refrain from calling it, “yuck-a.” I was unsuccessful.
Update: Here’s the Adobo seasoning I referred to in the recipe. You can usually find in either the ethnic food section (Spanish/Cuban) or seasonings aisle of your grocery store. It is a salt, garlic, oregano, tumeric blend, but somehow it doesn’t taste like it. (The oregano must be very light.) Old Bay would not be a substitute.