After a long week of technical difficulties What’s Cooking is finally back! And this time I want to share with you a very simple recipe of a rub I used a couple of weeks ago for a whole chicken. I asked on twitter and facebook for ideas to cook it and I finally decided to make a sweet adobo (if such thing didn’t exist, it does now, hehe). I’ve made adobo before, this is only a variation to give it a little sweetness.
Honey Adobo Rub
- 1 ancho chile de-seeded*
- 1 pasilla chile de-seeded*
- 1 cinnamon stick
- 1 TBSP all-spice
- 5 garlic cloves
- 1 TBSP sesame seeds
- 2 TBSP honey
- 1/4 cup vinegar
- salt and pepper
- Heat an iron-cast skillet over medium high heat in a well ventilated kitchen.
- Place the dry peppers and cinnamon stick in the skillet to roast.
- After a couple of minutes add garlic cloves and when these start to roast add sesame seeds. Roast for about 45 seconds making sure the seeds don’t burn.
- Place all those ingredients in a blender and blend at high speed to “pulverize” them.
- Add honey, vinegar, salt and pepper (I recommend using a considerable amount of salt if the rub is going to be used on a whole chicken) and pulse until all the ingredients are well blended.
Notes: *These peppers are dry and can be purchase at a Mexican or Latino markets or at supermarkets in the Latino sectinos. I’ve also seen them in the produce section (by the onions and potatoes).
If you are going to use on chicken, rub the adobe very well over and under the skin. Then bake at 250°F for 1.5 hours.