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Spicy Adobo stew, chicken meat and rich spices
Fusion stew with paprika and soy

Spicy adobo stew

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This recipe is a bold culinary experiment: combining the technique of Hungarian stew (onion-paprika base) with the acidic marinating of Philippine/Spanish Adobo and the spicing of Indian Vindaloo. The result is an explosive flavour bomb where the acid of red wine and spices tenderises the meat, while paprika and coriander add depth. The 'blooming' technique (frying spices in oil) is crucial here for releasing essential oils.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Indian-Fusion

Ingredients

Equipment Needed

  • Heavy-bottomed pot (Dutch oven) - for even heat distribution
  • Wooden spoon
  • Meat knife

Allergen Information

⚠️ Sulphites (wine)

Instructions

1 ✓

Wash the chicken thighs, wipe dry, and salt thoroughly on all sides. Let stand for 10-15 minutes.

Tip: Salting (dry brining) changes the structure of surface proteins beforehand, so it retains moisture better during frying and skin gets crispier.
2 ✓

Chop the onion very finely. Crush or grate the garlic.

Tip: Onion size matters: the smaller it is, the sooner it cooks down, thickening the sauce.
3 ✓

Heat the coconut oil in the pot and fry the onion over medium heat to a dark golden brown (approx. 8-10 minutes).

Tip: Don't rush! Caramelisation of the onion provides the sweet base flavour and colour of the dish.
4 ✓

Pull the pot off the heat, add the crushed garlic, coriander, and paprika. Mix quickly into the oil.

Tip: This is the 'blooming' technique: spice aromas dissolve in fat (lipophilic molecules). We pull off the heat because the sugar content of paprika burns in seconds and becomes bitter.
5 ✓

Put back on heat, add chicken thighs, and toss to coat in spicy oil. Pour in red wine and boil for 2-3 minutes until alcohol evaporates.

Tip: The acidity of the wine helps dissolve flavour compounds stuck to the bottom of the pot (deglazing), giving the sauce its soul.
6 ✓

Pour over the stock, cover, and simmer on low heat (bubbling gently) for 40-45 minutes until meat falls off the bone.

Tip: During slow, moist cooking (braising), collagen dissolving from bone-in meat turns to gelatin, thickening the sauce.
7 ✓

At the end of cooking, remove lid, reduce sauce to desired thickness. Squeeze lime juice over before serving.

Tip: Fresh citric acid of lime (finishing acid) 'wakes up' the taste of heavy, fatty stew and makes the dish vibrant.

Recipe FAQ

Why wine in the stew?
The acid and alcohol of the wine act as a solvent: extracting flavour compounds from spices and meat that water could not. Plus, acid helps tenderise meat fibres.
Can I use chicken breast fillet?
Not recommended. Breast is too dry for this technique. The collagen and fat in the thigh are needed for the sauce to be thick and creamy.

Ingredients

  • 500 g Chicken thighs (bone-in, skin-on)
  • 2 tbsp Kashmiri chilli powder or sweet paprika
  • 4 cloves Garlic
  • 3 tbsp Coconut oil or lard
  • 1 large head Onion
  • 100 ml Dry red wine
  • 250 ml Chicken stock
  • 1 tsp Ground coriander
  • 1 piece Lime
  • 1 tsp Salt