Annatto Chicken, also known as Chicken Adobo with Annatto or Adobo sa Achiote, is a delightful Filipino dish that combines the rich flavors of soy sauce, vinegar, and annatto seeds.
This recipe marinates chicken pieces in a tangy and aromatic blend of cider vinegar, garlic, and spices overnight, infusing them with deep flavors. The addition of annatto seeds lends a beautiful golden hue to the dish, enhancing its visual appeal and adding a subtle earthy note. The chicken is then simmered until tender and finished by crisping in a hot wok, creating a dish that is both succulent and crispy. Served over a bed of rice, this dish is a comforting and satisfying meal that showcases the diverse flavors of Filipino cuisine. Perfect for a family dinner or a special occasion, Annetto Chicken promises to be a favorite at your table.
Originating from the Philippines, Annatto Chicken is a testament to the country’s culinary prowess. Its blend of sour, savory, and slightly sweet flavors, complemented by the crispy texture of the chicken, makes it a versatile dish that can be enjoyed any time of the year. Whether you’re new to Filipino cuisine or a seasoned enthusiast, this recipe offers a wonderful introduction to the rich and diverse flavors of the Philippines. With simple ingredients and easy preparation steps, you can recreate this authentic dish in your own kitchen and savor a taste of Filipino tradition. Gather your ingredients and prepare to enjoy a delicious meal that will transport you to the heart of Filipino culture and cuisine.
Ingredients
- 1.5 kg chicken pieces
- 3 teaspoon garlic (crushed)
- 1 cup cider vinegar
- 1/2 cup chicken stock
- 1 bay leaf
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon Annatto Seeds (or paprika)
- 3 tablespoons soy sauce
- cooking oil
Instructions
- Combine the vinegar, garlic, chicken stock, soy sauce, bay leaf, coriander seeds, peppercorns, and annatto seeds in a bowl. Add the chicken pieces and marinate overnight.
- In a large saucepan with a lid, add the chicken mixture and bring to a boil. Reduce the heat and simmer for about 30 minutes, covered.
- Remove the lid from the pan and continue to cook for about 10 minutes until the chicken is tender and the sauce thickens.
- Remove the chicken pieces from the pan. Heat some oil in a wok and brown the chicken pieces until crispy.
- Pour the reduced sauce over the chicken and serve on a bed of rice.
Nutritional Information
- Per serving
- Energy: 400 kcal / 1672 kJ
- Fat: 22 g
- Protein: 45 g
- Carbs: 2 g
