CHICKEN ADOBO POT PIE
a collab with my lover
SWEET TEETH
I think that if I were in a slasher movie, my kill sequence would occur during a busy dinner service in a New York City restaurant on Valentine’s Day.
As we know, I’m addicted to romance, and while the idea of a dinner out to celebrate your lover is romantic, something about being in an overcrowded and understaffed restaurant sitting at a two top between a couple who won’t stop bickering, and another who is letting their food get cold because they can’t keep their mouths off each other, puts me right in the center of a horror film, ice running through my veins.
So, for this Valentine’s Day, I’ll be dragging my boyfriend, Niko, into our kitchen, arming him with a knife, and baking up this Chicken Adobo Pot Pie we developed together. It’s the perfect hybrid of the foods we each crave when we need our souls fed.
It starts off with a gravy made from bay leave infused butter, soy sauce, rice vinegar, and coconut milk. Of course it has all the classic pot pie veggies—onions, carrots, celery, peas—and is studded with whole black peppercorns, as all good chicken adobo is.
I wanted this to be as easy as possible (because love isn’t always), so for the meat we landed on shredding up a rotisserie chicken. And if that wasn’t enough to sell you, we finish it off with a crust of frozen puff pastry, because if my lover saw me have a breakdown trying to make it from scratch, he’d probably no longer be my lover.
It comes out of the oven bubbly and golden, and is the perfect thing to share with anyone you love this, or any, weekend.
Love ya! Uh!
THE RECIPE
