Chicken Adobo in Achuete Recipe

One of my favorite chicken dish, adobo cooked dry in achuete oil with no soy sauce. Check out simple recipe below and give it a try. This can also be done for pork or squid.

You will need:
  • 3 lbs. chicken legs with skin, cut into serving size
  • 1 cup datu puti vinegar (or any white vinegar)
  • 1 whole head garlic, minced
  • 1/2 teaspoon whole peppercorn
  • 1/2 teaspoon ground black ground pepper
  • 5 pieces bay leaf
  • 1/2 teaspoon sugar or more to taste (optional)
  • 1/2 teaspoon salt or more to taste
  • 2 teaspoon achuete powder (annatto)
  • canola cooking oil or any kind

How to:
  1. Dilute achuete powder in 5 tablespoon cooking oil, set aside
  2. Using a wok brown garlic in 1/4 cup cooking oil.
  3. Add chicken slices to the wok and stir fry till chicken turns golden brown.
  4. Season with salt and ground pepper. Stir fry for few minutes.
  5. Add vinegar, sugar, peppercorn and bay leaves and bring to a boil.
  6. Once it start boiling reduce heat to medium, cover pot and stir occasionally. Simmer till chicken is fully cooked.
  7. Add achuete oil and stir well. Simmer in medium low heat or till sauce thickens.
  8. Remove wok from heat and serve.

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