...they'd probably eat chicken and waffles. What better combination of salty and sweet could you ask for? We drew inspiration from Edward Lee's recipe for adobo chicken and waffles in his latest cookbook, Smoke & Pickles. We took a few shortcuts from his version because it was a chilly night in the Capitol and we wanted some comfort food in a hurry. I wanted something green to accompany our chicken and waffles, so we braised some mustard greens, making a homey, southern comfort dinner.
We had some chicken breasts on hand, so we trimmed the fat, and pounded them into slightly thinner cutlets. This helped reduce the cook time, and keep them moist. Lee's recipe calls for an adobo marinade, but since we didn't really plan ahead, we just let the chicken soak in some buttermilk while we got the rest of the meal started.
chipotle yogurt sauce, so we used that as a dipping sauce, to add a little smokiness and balance out the sweet syrup.