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. Ben, it’s 10 pm here and I’m getting hungry again just looking at your dish. It sounds delicioso. Great post mijo.

  2. Wow this has to be spicy and delicious

  3. 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!!

  4. 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

  5. I love adobo but have never tried to make my own mixture- this sounds outstanding!

  6. 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!

  7. This looks mouthwateringly good Ben!

  8. The seasoning in this sounds so wonderful! This is one to book mark & try for sure.

  9. 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… :)

  10. 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!!

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