Chicken Adobo

INGREDIENTS

• 6 cloves garlic, crushed
• 1 cup white vinegar
• 1 ½ cups chicken stock
• 1 bay leaf
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon annatto seeds
• 3 tablespoons soy sauce
• 1 kg chicken pieces
• 2 tablespoons oil

INSTRUCTIONS

1. Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl. Add the chicken, cover and leave to marinade in the refrigerator for 2 hours.
2. Transfer the chicken mixture to a large heavy-based pan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes or until tender. Gently turn chicken occasionally during course of cooking.
3. Remove the chicken from the pan. Set aside the sauce.
4. Heat the oil in a non-stick frying pan, add the chicken in batches and cook over medium heat until chicken are crisp and brown.
5. Pour the sauce over the chicken pieces and serve with rice.
6. Enjoy!

NOTES

This recipe is adapted from “The Essential Asian Cookbook.”

Annatto seeds may be purchased at any local Filipino store. If it is not available, substitute ¼ teaspoon paprika combined with a generous pinch of turmeric.

PICTURE AND RECIPE SOURCE:  SALU SALO