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Chicken with Adobo and Saffron Rice

Servings 2 (very hungry) people


Saffron Rice

  • 1/4 tsp Saffron Threads
  • 60 ml Hot Water
  • 1 knob Butter
  • 200 g White Basmati Rice
  • 350 ml Chicken or Vegetable Stock
  • 1 pinch Salt

Adobo Marinade

  • 3 Ancho Chillies
  • 3 Rocoto Chillies
  • 1 Red Chilli
  • 1 Lime (juice of)
  • 1 Orange (juice of)
  • 60 ml Red Wine Vinegar
  • 60 ml Extra Virgin Olive Oil
  • 4 Garlic Cloves, minced
  • 1 tbsp Oregano
  • 2 tsp Thyme
  • 2 tsp Ground Cumin
  • 1 Pinch Salt
  • 1 Pinch Pepper


  • 500 g Chicken Thighs

To Finish

  • Fresh Coriander
  • 1 Lime (juice of)


Saffron Rice

  • Take the saffron threads and grind with a pestle and mortar, until it forms a powder. An expensive powder.
  • Pour hot water into the mortar, and allow to soak for approx. 5 mins.
  • Meanwhile, rinse your basmati rice in a sieve/colander until the water runs clear.
  • Add butter to a pot over medium heat. Once melted, add basmati rice and toast for approx 5 mins, until the rice turns translucent.
  • Pour the expensive yellow saffron liquid evenly across the top of the rice.
  • Add stock to the pot and bring to a boil. Cover, reduce heat to low, and let rice cook for 15 mins.
  • Turn off the heat and continue to let the rice steam for a further 10 minutes.


  • Cut the tops off the dried/fresh peppers and remove the seeds. Place peppers into a bowl and cover in hot water, soaking for at least one hour.
  • Remove peppers from the water and throw into a food processor, along with around 50ml of the soaking liquid - add more if the peppers are blending too thick. Blend until you have a pepper paste.
  • Combine 3 tablespoons of the paste with the remaining marinade ingredients and mix to combine. Season with a hearty pinch of salt and a grind of pepper. Store remaining paste and use later to make other delicious food.
  • Add chicken thighs to a freezer bag along with half of the marinade, and marinade for at least two hours.
  • Remove chicken from the marinade, and heat marinade over a medium-low heat in a small saucepan. Bring it to a simmer.
  • Sear chicken thighs in a cast iron skillet over very high heat for approx 4 minutes on each side. Then, lower heat, and cook for a further 4 minutes on each side.
  • Serve chicken over saffron rice, and pour over hot marinade. Top with pickled red onions, sour cream, and coriander; serve with tortillas and beer.