It seems forever since the last time I wrote a recipe. Wait, it was FOREVER! I didn’t cook that much the last couple of weeks, but the weather is now just perfect to spend hours and hours in the kitchen, right people from the northern hemisphere?
I was going throgh the recipes in Jane Milton’s cookbook and I found one that I haven’t had in years, adobo seasoning. Adobo is a mixture of chilies, seasonings and seeds similar to mole poblano or achiote. Techinically adobo is just another kind of mole used to cook meat in Mexican cuisine. I didn’t have all the ingredients the recipe called for so I had to improvise a little. The result, however, was really good. That’s why I am calling this Ben’s adobo.
Note: I know there is an adobo in the Phillipines, if anybody has the recipe I’d love to compare the two adobos.
Ben’s chicken adobo
Makes enough to marinate 6 chicken piecesFor this recipe you will need:
- 2 ancho chiles
- 2 pasilla chiles
- zest of one orange
- juice of 1 orange
- 1/4 cup vinegar
- 1 TBSP sesame seeds
- 1 garlic head
- 1 cinnamon stick
- 1 TBSP pink peppercorn
- 1 tsp whole allspice
- 1 tsp dried oregano
- 4 cloves
- 3 chicken quarters
- 1/4 cup sliced almonds
Preparation:
- Slit the chillies and scrape out the seeds. Peel garlic and roast with the chillies, sesame seeds, cinnamon stick, peppercorn, allspice, dry oregano and cloves until the aromas filled your kitchen (and house!)
- Put spices in a blender or food processor and process to a fine powder.
- Add orange zest, orange juice and vinegar and blend until a smooth paste forms.
- Use the paste to marinate chicken for at least 2 hours before baking.
- Pre-heat ovent to 350°F.
- Put chicken on baking dish. Sprinkle almonds over the chicken and bake for 35-40 minutes.
- Serve over Mexican rice and enjoy.
With this recipe I am joining Val and Ivy’s in their World Food Day event. What is this event about? From Val’s blog: “The objectives of World Food Day are to heighten our awareness of the problem of hunger in the world and to bring to our attention what we can do about it personally. It is a day to encourage us and our governments to be well informed on the issues and to have a plan of action!!! World Food Day brings to our attention the plight of 862 million undernourished people around the world …even in our own backyards!! Global warming and the biofuel boom are threatening to push the number of hungry even higher in the decades to come. By debate and finding solutions we can combat hunger around the world together!!!!We need a plan of attack!!! To find out more about what you can do in your area… visit their site here”
I think we all can do a little bit to help.
¡Buen provecho!
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Jerry
Philippine Adobo is really not at all similar, but here’s a recipe for you to compare. http://www.visualrecipes.com/recipe-details/recipe_id/260/Chicken-Adobo—Filipino-Dish/
the Puerto Rican alternative is nice, not spicy at all, but very-very good
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/adoboprico.html
kellypea
Looks and sounds delicious. I still haven’t used all the dried chilies in my cupboard. I’ve only used anchiote once — it comes in a little brick and is really thick — like a paste, right? I had to get it at a tiny Mexican market. You’d think around here, I could get it all over the place. Anyway, I’m loving your dish — the orange and cinnamon with those spices? YUM.
_ts of [eatingclub] vancouver
Oooh, we should make this, Ben’s Mexican Adobo! =) I like the touch of the almonds on top. Bookmarked/clipped this!
We’ve posted about several adobos, hehe.
The one with the actual recipe is Chicken Adobo. (Except I don’t are too much for the coconut milk.)
http://www.eatingclubvancouver.com/2008/03/chicken-adobo.html
Then, there are all other variations.
Pork Belly
http://www.eatingclubvancouver.com/2008/04/pork-belly-two-ways.html
Water Spinach
http://www.eatingclubvancouver.com/2008/05/adobo-kangkong-adobo-water-spinach.html
I would love to see you do a post on Philippine adobo! =)
[eatingclub] vancouver || js
We have a Filipino adobo on our site. I’ve never tried Mexican adobo but want to. Bookmarking this one for a future run. Thanks!
Maryann
It was worth the wait Ben! Brava!
Peter G
I agree. The orange is a nice touch in this adobo Ben! I have only ever tried the Filipino one myself.
Elly
This looks absolutely perfect, Ben! I love the flavors. I just starred it, so I hope to give it a try soon.
Vicki
Oh, that sounds so good! The Filipino adobo I make has soy sauce, vinegar, and a little tomato sauce (some Filipinos would argue with that addition), with pickling spice, garlic and ginger, simmered a long time until the chicken is falling off the bone. Served over rice, it’s definitely a soupy dish. I can’t wait to try the Mexican version!
MyKitchenInHalfCups
Oh
I would love that. The chilies, the orange and the allspice!!
It looks beautiful as well.
HeidifromSavoryTv
Hey thanks for posting this! I just saw Vicki’s comment, but am calling my friend tomorrow to ask for her mom’s version of Filipino adobo, and will let you know if it is any different from hers!
Have a great week!
Teresa C. Cordell
Ben, it’s 10 pm here and I’m getting hungry again just looking at your dish. It sounds delicioso. Great post mijo.
Happy Cook
Wow this has to be spicy and delicious
recipes2share
This looks really fab, Ben…I know what you mean though, September is such a busy month and inspiration for recipes can often seem a challenge – great to see you are back though!!
Bellini Valli
Thank you so much Ben for participating in our event wit this great recipe. It symbolizes your cooking style perfectly. I am so happy you decided to share this:D
Deborah Dowd
I love adobo but have never tried to make my own mixture- this sounds outstanding!
joan nova
For me, the surprise was sesame seeds and slivered almonds which takes this traditional dish (in all its incarnations in Spanish-speaking countries) to a new level of SABROSO!
kittie
This looks mouthwateringly good Ben!
kat
The seasoning in this sounds so wonderful! This is one to book mark & try for sure.
mikky
you’re right… it’s different… yup, i’m from manila, so i’m quite familiar with filipino adobo… one usually simmer the pork or chicken, or both, with a good soy sauce, lots of garlic, vinegar, peppercorns, and dried bay leaf until tender… one can serve it just like that, but for a more tasty version, get and strain the cooked meat and fry till caramelized, then simmer with the sauce again until sauce is thickened or reduced… but your version is definitely worth the try… different but looks very good…
Deborah
I made an adobo chicken in the crockpot last year and loved it. I think it was closer tho the filipino version, though, but this one sounds so good to me right now!!
giz
Why was I so narrow minded to think Adobo was specifically Fillipino? Although this looks quite different in flavours it looks equally as appetizing. I’m making adobo with a Fillipino friend this week. Then I have to try yours and see the difference. This is such fun.
Adam
Ben dude, you made it! Wooo thank goodness all the computer stuff calmed down… it just wasnt the same without my brother.
Nice adobo, if I may say so. I love the mixture of chiles and spices you have going on there. Think it makes a great party entree? I’m totally leaning that way
Psychgrad
I’m sure the flavour would be amazing. I’m going to have to take a look through your blog because I have a bunch of leftover chipotles in adobo sauce and I don’t know what to make with them.
Ivy
I never had adobo chicken before but I love the ingredients you’ve used and would like to try this. Thanks Ben for participating in our event with this lovely Mexican dish.
clumbsycookie
That is a seriosly good looking chicken!!! I don’t know about other adobos, but in the south of Spain they make a killer fish in adobo that is one of the best things I had. It has nothing to do with this dish, but oh boy I would love to try it!
Marvin
Hi Ben, found you via Photograzing. I’ve read so much about Mexican adobos, but have never actually seen one before. The different spices and chillies you use look wonderful.
I have a few Filipino adobo recipes posted if you’d like to take a look:
http://burntlumpia.typepad.com/burnt_lumpia/adobo/
Nate
That is one aromatic mole! I like the addition of almonds on top.
Since you removed the seeds from the chiles, I assume this dish isn’t too spicy for kids?
Lydia (The Perfect Pantry)
I just bought adobo seasoning from Penzeys — first time, and I haven’t even opened the jar yet. How would you substitute homemade adobo in this dish?
Andrea
That looks delicious, the perfect marriage of chicken and rice.
Lore
Ah, your chicken is bursting with flavour! I love it
peter
Ben, this dish looks fabulous…well worth the wait!
Jen of a2eatwrite
Ben, this looks fabulous! My understanding of Philippino adobo is that it’s more of a vinegar sauce – less thick? Less spicy?
I have to get going on my World Food Day post… I’m behind on everything right now. Please forgive me if I’ve missed a number of posts!
Kevin
I have been wondering what exactly adobo was for a while now. It sounds really tasty! Bookmarked.
Kate
Ben, i’ve always seen the readymade spice mix on supermarket shelves, but i’m seeing the real stuff for the first time. Looks too good to me, i’d be crazy if i picked the packed stuff again.
Meeta
I’ve heard of the Filipino version – but this sounds simply gorgeous Ben! BTW: nice to have you back!
Natashya
This looks amazing. I just found some dried chilies at a Latin corner of an Asian foodstore in Toronto, can’t wait to try them out.
courtney
Ive made the Fillipino version and dont recall the use if the peppers. But that vinegar sweet/sour principle is the same. Good stuff.
Nikki
I have this cute little “Mexican Spice Kit” in my cabinet. I have been using it for a while, but have yet to open the “adobo” and “achiote” cannisters. Now I know what I’ll do with both. I am going to make this tomorrow. I’ll let you know how it goes.
Mrs Ergül
I was so enchanted by the first photo when I saw it on foodgawker. It such a pity the spices for this dish are not easily available. And mexican markets are non-existant! What a damper!
Jude
Hey Ben. I have a few adobo recipes on my blog. It’s completely unrelated to Mexican adobo, I think. Just happened to share the same name as far as I can tell.
Bellini Valli
Today is World Food Day Ben. Than you so much for your participation in sprading the word of this global issue. Thanks for joining the conga line!!! Let’s DANCE!!!!!
Tona
I wanted to comment and thank the author, good stuff
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josel
my own adobo is the best in the world…
it is a food fit for the god…
heavenly fragrance my own style adobo…recipes….
http://www.foodbuzz.com/recipes/1379416-island-st…
claude tayag
Here's a recipe for Philippine Chicken and Pork Adobo
1/2 kl / 500 gm pork belly, cut into 1×2-inch slices along the rib. Leave skin on.
1/2 kl / 500 gm chicken parts as preferred (quarter leg, breast, wings), cut to serving pieces
6 cloves/ 25 gm garlic, minced
1/2 tsp black peppercorns, coarsely crushed
1/2 cup/ 120 ml water
1/2 cup/ 120 ml vinegar (cane, palm or white)
1/4 cup /60 ml soy sauce
2 pcs bay leaves
enough water to cover meat
Cooking:
1.In a wok or sauce pot combine the peeled garlic and cracked pepper with the vinegar, soy sauce, and bay leaves.
2.Add pork, chicken and water.
3.Simmer for 20 minutes over medium heat until chicken is cooked.
4.Remove chicken from mixture. Set aside.
5.Continue simmering till pork is tender. Oil will be expressed (rendered) from the pork fat. Remove about 2/3 of the fat from the sauce and place in a frying pan. Heat the pan.
6.Remove the pork from the wok/ sauce pot and place into the heated pan with the pork fat. Fry the pork for about 5 minutes or until pork is golden brown.
7.Return the pork into the wok/ sauce pot.
8.Return the chicken into the wok/ sauce pot.
9.Reheat adobo mixture. Gently toss cooked meats. Some of the meat will stick to the pot so scrape the sides to include those to mixture (the secret to a very good adobo is that it is reheated and served the following day).