Chicken Pâté Adobo

Pane-Bistecca

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!

I make my Pate from now on only this way!

Prep time

2 h 10 min

Cooking time

5 min

Portions

Total time

2 std 15 min

Ingredients

500 g Chicken Liver, cleaned and chopped
3 tbsp White Wine Vinegar
100 ml Soy Sauce
2 tbsp Whiskey
8 Garlic cloves, chopped
½ tsp whole Peppercorns
1 Bay Leave
1 tbsp brown Sugar
some Chili Powder
¼ tsp Basil, chopped
¼ tsp dried Oregano
250 g Cream Cheese

Instructions

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.

Lastly

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. Take from the freezer 30 minutes before using.