Welcome To The Bitchery
Welcome To The Bitchery

Well...kind of an adobo. It's my own variation, because I didn't have the traditional oregano, and I like olive oil in marinades, which isn't in a traditional adobo. Let's say it's an adob0-influenced marinade. I substituted what was in my fridge/pantry, and it was awesome. Here's the recipe, as near as I can guess. It's all to taste anyways. It makes a full 2 cups, so use some, and freeze some. Or even better, marinate something and freeze it in the marinade.

1 small onion, 9 garlic cloves, 1/2 medium bunch of parsley leaves, about 20 fresh sage leaves, zest from one lemon and two oranges, 1/2 an orange, (I used a navel orange), 1 tsp cumin, 1/2 tsp coriander, 1 tsp sweet smoked paprika, cayenne to taste (if you want it spicy), 1/3 cup of sherry vinegar, 1/2 cup olive oil, 1 tsp (or more to taste) fine sea salt, black pepper to taste.

Throw it all in a food processor, and process the crap out of it. Taste it, and add more stuff if it's bland. It should have a good balance of sweet, salty and sour, and should taste a little too strong to eat raw. I used about 2/3 of it for 12 boneless skinless chicken thighs, and I'll probably freeze the rest of it. I marinated half of them for about 4 hours, and the rest are staying in the fridge until tomorrow.


Use it on chicken, pork or beef. I think it would taste best on the grill, but it was pretty damn amazing cooked in a hot cast iron pan. Crusty on the outside, tender and juicy inside. Here's a trick if you use chicken thighs. Wrap a brick in foil and place on top of the thighs. It flattens them out and helps them cook evenly.

I also discovered that I need a better cleaning utensil for my cast iron pan. I lost the seasoning from not using it for too long, and it got sticky, so I had to scrub it out restart. So now food sticks a little too much. But I think there are stainless steel scrubbies on a handle which would work really well. I can probably get one at the big Vietnamese grocery/restaurant supply store.

Share This Story

Get our newsletter