Main Dishes Salsas and Sauces — By Ben on 30 September 2008
Adobo chicken


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 pieces

For 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:

  1. 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!)
  2. Put spices in a blender or food processor and process to a fine powder.
  3. Add orange zest, orange juice and vinegar and blend until a smooth paste forms.
  4. Use the paste to marinate chicken for at least 2 hours before baking.
  5. Pre-heat ovent to 350°F.
  6. Put chicken on baking dish. Sprinkle almonds over the chicken and bake for 35-40 minutes.
  7. 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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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(46) Readers Comments

  1. 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

  2. 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.

  3. 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! =)

  4. 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!

  5. It was worth the wait Ben! Brava! :)

  6. I agree. The orange is a nice touch in this adobo Ben! I have only ever tried the Filipino one myself.

  7. This looks absolutely perfect, Ben! I love the flavors. I just starred it, so I hope to give it a try soon.

  8. 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!

  9. Oh
    I would love that. The chilies, the orange and the allspice!!
    It looks beautiful as well.

  10. 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!

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