WE COOK! Mill’s Tavern Adobe Chicken with Heirloom Rainbow Carrots, Wild Rice, Beet Cream – Edward Bolus

by Edward Bolus, executive chef, Mill’s Tavern

Adobo Chicken with Heirloom Rainbow Carrots, Wild Rice, and Beet Cream:

This flavorful dish features tender chicken in a savory marinade, accompanied by vibrant heirloom rainbow carrots, fragrant wild rice, and a velvety beet cream drizzle. Deceptively easy to prepare, you can also enjoy this dish at Mill’s Tavern, available for a limited time on its winter menu!

Let’s break down the total time for preparing the entire meal:

Adobo Chicken:

• Approximately 2 hours and 30 minutes (including marinating and cooking time).

Heirloom Rainbow Carrots:

• About 25 minutes for roasting.

Wild Rice:

• Roughly 45-55 minutes for cooking.

Beet Cream:

• Minimal prep time, around 5-10 minutes for blending.

Adobo Chicken:

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 4 cloves garlic, minced
• 1/2 tablespoon whole peppercorns
• 1 bay leaf
• 1/2 tablespoon vegetable oil
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Mix soy sauce, white vinegar, minced garlic, peppercorns, and bay leaf for the marinade.
2. Add the chicken to the marinade and let marinate for at least 2 hours in the refrigerator.
3. Heat a medium or large skillet over medium heat and add vegetable oil.
4. Once the oil is shimmering, add the chicken.  Cook, untouched for about four minutes, before flipping.  After searing the chicken until golden brown on both sides, you can add the marinade, cover the skillet, and simmer for about 10-15 minutes on medium heat or until the chicken reaches an internal temperature of 165°F (74°C).
   1. Make sure to flip the chicken occasionally and adjust the cooking time based on the thickness of the chicken breasts.
5. Garnish with chopped cilantro or parsley before serving.

Heirloom Rainbow Carrots:

Ingredients:

• About 1.5 pounds of heirloom rainbow carrots (substitute regular carrots if needed), peeled and trimmed
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Fresh dill for garnish

Instructions:

1. Toss peeled and trimmed carrots with olive oil, salt, and black pepper.
2. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes.
3. Garnish with chopped fresh dill before serving.

Wild Rice:

Ingredients:

• 1.5 cups wild rice
• 3 cups water or chicken broth
• Salt to taste
• 2 tablespoons butter (optional)

Instructions:

1. Combine wild rice and water or broth in a pot, bring to a boil, then simmer covered for 45-55 minutes.
2. Fluff with a fork and stir in butter if desired.

Beet Cream:

Ingredients:

• 2 large beets, cooked and peeled
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions:

1. Blend cooked beets, Greek yogurt, lemon juice, salt, and black pepper until smooth and creamy.

Serving:

• Place Adobo Chicken on each plate.
• Serve a side of Heirloom Rainbow Carrots and a portion of Wild Rice.
• Drizzle Beet Cream on the side.
• Garnish with fresh cilantro or parsley for a vibrant touch.

___

About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.