But anyway, I personally stopped being vegetarian and vegan almost two years ago now because my health was suffering, severe IBS, malabsorption, very painful bloating no matter what I took (everything from digestive enzymes and papaya extract to gas-x!) I’ve continued to use and love your recipes and I still eat very clean and plant-based, just with the addition of meat and eggs. I have discovered I cannot have dairy or cheese, but grass-fed ghee seems to do well with me. I was vegetarian for 8 years and vegan off and on, for about 1.5 years at the longest stretch. Wow! I have been following your blog for a few years now but never commented. My only complaint is that it’s nigh impossible to shred the chicken to a uniform size after cooking, but hey – if you want slow-cooker carnitas, make carnitas! This recipe fed two hungry foodie adults dinner (two rice bowls as specified) and then tacos (three each) for lunch the next day, with some left over! Could easily be stretched even further. If you are tempted to do the same, DON’T – just don’t. After shredding the chicken it smelled so good, I almost omitted the chili adobo.
After cooking, I added the rest of the ingredients right into the pan, which wasn’t too greasy, and in fact needed the extra juice, so DO NOT DRAIN – however, I did trim the excess fat before seasoning. Don’t be tempted to skimp on the chili powder like I was, the spice proportions are perfect as-is. Ah man, what a FANTASTIC weeknight dinner! I used chicken thighs and, due to the shape of the thigh-cut, found it easier to just dump them in a bowl to mix ’em up with the seasoning till evenly coated.
0 kommentar(er)
