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!
I make my Pate from now on only this way!
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
1
Step 1
Place all ingredients – except the cream cheese – in a jar and let marinate in the refrigerator for 2 hours.
2
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.
3
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.
4
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.
Notes
They are best with crackers or toast. You can store the paté in the refrigerator for 2 weeks.
