THE CRIMSON ADOBO BIRD

(Our Play on Chicken Adobo - Mexican Style)

THE CRIMSON ADOBO BIRD

Ingredients: 600g Chicken thighs (chunks), 2 tbsp Ancho chili powder, 1 tsp Cumin, 1 tsp Dried Oregano, 2 Red onions (pureed), 4 cloves Garlic (minced), 100ml Chicken stock, 2 tbsp Apple cider vinegar, 1 tbsp Honey...

Ingredients

  • 600g Chicken thighs (chunks)
  • 2 tbsp Ancho chili powder
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 2 Red onions (pureed)
  • 4 cloves Garlic (minced)
  • 100ml Chicken stock
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Architect Fry onion puree in oil for 10 minutes until the water evaporates and it turns into a sweet, dark jam.
  2. The Bloom Add garlic and the fire bloom spices with a 40ml splash of stock; fry until the oil turns a deep, glowing red.
  3. The Scorch Add chicken chunks; sear on high heat for 5 minutes until sealed in the spice paste.
  4. The Marriage Add remaining stock, vinegar, and honey; simmer for 10 minutes until the sauce is a thick, dark lacquer.
  5. The Final Flourish Garnish with fresh coriander and a squeeze of raw lime juice.

Cuisine: Mexican

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