For the past ten or so days, I’ve been battling a migraine headache, complete with all the symptoms migraines love to bring, like nausea, light sensitivity, pain, the works. The meds my doctor prescribed offered minimal relief, so on Friday night, at his direction, I went to the ER to get more intense treatment. That was the plan, anyway. When I hadn’t been seen after waiting four and a half hours, I left. In tears. All weekend I took more medicine and tried some more home remedies, and it seems to have finally broken this morning. I am so thoroughly relieved. And I’m so fortunate I only get these every fourteen months or so.
Thanks to the migraine, I’ve been a little off the grid, and didn’t realize until this morning that it is Food Bloggers Against Hunger Day. So I don’t have a post prepared for such an occasion. The closest I can come is this Mexican staple, and it’s close to the challenge because this is a relatively inexpensive and easy version.
Since I am a bit unprepared for today’s event, I will mostly direct you to some of my fellow food bloggers who have posts dedicated to hunger awareness. The event is sponsored by Giving Table, a wonderful organization committed to ending hunger in America. The issue is something I’m rather passionate about. I occasionally volunteer at my local food bank, and I try to stay abreast of policy in this area. It’s maddening to me that junk food, processed food, and some edible items you couldn’t even call food are so heavily subsidized, thus making it so that many people literally cannot afford or even locate fresh fruits and vegetables. It’s hugely gratifying that there are so many great organizations working to affect change to this screwed up system.
I have been extremely fortunate in this area; I’ve never experienced food insecurity, and I had parents who preached the virtues of real food, and did their best to limit our processed food intake. And while I kicked and screamed against this message growing up, as an adult I am grateful I was taught those lessons. My home and my cooking reflect the messages I got as a child, namely those of eat real food and be sure to get your fruits and vegetables.
So without further ado, here are some links to some wonderful posts from bloggers who prepared a pertinent message for today. They have more information on Giving Table’s purposes and actions against hunger, as well as resources to see what you as an individual can do. Definitely check them out!
Source: adapted from Mexican Made Easy by Marcela Valladolid
2 tbs canola oil
1 small white onion, chopped
2 garlic cloves, roughly chopped
10 dried guajillow chiles, stemmed, seeded and torn into 2-inch pieces
1 1/2 cups chicken stock
Kosher salt and black pepper
1 (3-4 pound) whole chicken, spatchcocked
Garnishes: cilantro, crumbled Cotija or queso fresco, scallions, warmed tortillas, etc.
Preheat your oven to 375 F.
Heat the oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook another minute. Add the chiles and cook another minute, stirring.
Pour in the stock and bring to a boil. Cook, covered, until the chiles are soft, about 5 to 7 minutes. Transfer to a blender and puree until smooth. Be careful when blending hot liquids.
Season to taste with salt and pepper, then puree again to combine.
Heat a large cast-iron or other oven-proof skillet over medium-high heat. Pour about half the adobo mixture into a bowl.
Meanwhile, brush the skin side of the chicken with about a quarter of the adobo mixture that is still in the blender. When your skillet is ready, carefully place the chicken, skin side down, to sear. While that side is cooking, brush the exposed bottom of the chicken with about a quarter of the blender adobo mixture.
Flip the chicken carefully, trying not to tear the skin. Transfer to the oven. Roast the chicken, basting every 20 minutes with the adobo that is in the bowl. Use a second pastry brush or wash the existing one to avoid cross contamination. It will be done when an instant read meat thermometer inserted into the center of the breast meat reads 165 F.
When done, remove from the oven and transfer the whole chicken to a cutting board. Let rest for 10 minutes, then carve and serve with garnishes.