"We like paté and I often make paté or terrines for my guests. This is a Chicken Paté Adobo cooked in a similar marinade/sauce as a Filipino Adobo. We think it's the best paté I've ever made, and I've made quite a few. It's super well-seasoned, very velvety, and just perfect!"
Chicken Paté Adobo from the Philippines
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- Recipe Card
Prep time: 2hrs
Cook time: 10mins
Serves or Makes: 18
Recipe Card
ingredients
- 500 g Chicken Liver
- 3 tbsp White Wine Vinegar
- 100 ml Soy Sauce
- 2 tbsp Whiskey
- 8 cloves chopped Garlic
- 1/2 whole Peppercorns
- 1 Bay Leave
- 1 tbsp Brown Sugar
- Chili Powder
- 1/4 tsp Basil
- 1/4 tsp Oregano
- 250 g Cream Cheese
Method
Step 1
Place all ingredients - except the cream cheese - in a jar and let marinate in the refrigerator for 2 hours.
Step 2
Pour the contents of the container into a pot and bring to a boil. Simmer for 5 minutes until liver is cooked. Allow it to cool.
Step 3
Put everything in a mixing glass and puree well. Then mix well with the cream cheese, I just added that to the mixing jar as well.
Step 4
Pour into a container, I filled 4 small bowls and covered them with baking paper, then wrapped in plastic wrap, this way you can freeze them.
Step 5
Take from the freezer 30 minutes before using. They are best with crackers or toast. You can store the paté in the refrigerator for 2 weeks.