Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Yield: Serves 4
Cuisine: Philippines
Ingredients: 3–4 guajillo, chipotle or ancho chillies (or a mixture of all three), soaked in water for 2 days, stalks and seeds removed; 4 garlic cloves, roughly chopped; a thumb-sized piece of ginger, peeled and roughly chopped; 1–2 tablespoons coconut or groundnut oil; 3–4 guajillo, chipotle or ancho chillies (or a mixture of all three), soaked in water for 2 days, stalks and seeds removed; 3–4 guajillo, chipotle or ancho chillies (or a mixture of all three), soaked in water for 2 days, stalks and seeds removed; 3–4 guajillo, chipotle or ancho chillies (or a mixture of all three), soaked in water for 2 days, stalks and seeds removed; 4 bay leaves; sea salt; 2–3 tablespoons dark soy sauce; 150 ml/5 fl oz chicken stock; 1 lime, cut into wedges; 1–2 teaspoons black peppercorns, crushed; 1 teaspoon allspice berries, crushed; 1–2 tablespoons coconut or groundnut oil; 3–4 spring onions, trimmed and cut into 3cm pieces; 250 g/9 oz pork tenderloin, cut into chunks; 150 ml/5 fl oz red wine vinegar; 1 tablespoon muscovado sugar; 8 skinless chicken thighs on the bone

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

Adobo is a Mexican rub or spice paste used for grilled pork and chicken but it must have arrived in the Philippines with the sea-faring Spanish and Portuguese explorers of the fifteenth and sixteenth centuries when they brought chillies back from the New World. In the Philippines, adobo is the name of the actual dish made with chillies, vinegar, sugar and black pepper, which blend smoothly with the peppery smoke of Talisker but also pair well with the immense peaty, salty and herby characte

Ingredients

Asia
Philippines
Main course
South East Asia

Ingredients

Method