Part 3/8:
The 1529 Adobo Recipe
The original Spanish term for adobo, “adobado,” outlines a rustic recipe involving hen, fatty bacon, and a variety of unique ingredients. The detailed recipe navigates through a colorful mix of toasted almonds, fruits preserved in honey, chicken livers, and distinct spices. This historical rendition contrasts sharply with the modern variations many are accustomed to today, emphasizing the logical evolution of culinary traditions.
To recreate the original recipe, you will need:
1.5 kg of chicken
3 chicken livers
120 grams of fatty European-style bacon
1 chopped onion
1 cup toasted almonds (slivered or whole)
2 preserved pears in syrup or honey
1 large slice of crustless, toasted bread
235 ml white wine vinegar