Adobo nga Manok sa Istiwitis (achuete)

There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. One of the variation of this favorite Pinoy recipe is using achuete (annatto) to give a distinct flavour, color and aroma making it more visually appealing and of course more delicious.

Here's a recipe for Chicken Adobo with Achuete and one can tweak this recipe to suit his own taste and/or with the availability of ingredients especially those with limited sources.

First, marinate the chicken (cut into serving pieces) in vinegar, atchuete mix (achuete powder, water and cooking oil), garlic, soy sauce (just a little bit), laurel leaves, pepper corn and salt . Set aside for at least an hour
In a pan, sauté the garlic, onions and ginger then add chicken (separated from the marinade and set aside) and stir-fry until light brown. In you're making a big recipe, try to fry the chicken in batches to ensure uniform frying/browning.
When frying is done, place the chicken all together, add the marinade.
Stew in low heat and when sauce thickens, it is ready to serve.

You can also served with fried garlic and drizzled with annatto oil (In low heat, place annatto seeds in oil until it simmers. Turn off and let it stand for 2-3 minutes. Separate and store the oil).

Manamit gid!

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Takway

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