Adobong Manok sa Atsuete (Chicken Adobo in Annatto)

This is a common version of adobo in Iloilo, adobo cooked with istiwitis, achuete or annatto. I love it because of the color that enhances the appearance and also the added aroma. This recipe can be applied to pork or beef meat too.

  • 2 lbs. chicken, cut into serving pieces
  • 1 cup white vinegar
  • 1/4 cup  soy sauce
  • 1/2 cup atsuete or annatto water (mix 1/2 tbsp. annatto powder in 1/2 cup water with 1 tsp. cooking oil)
  • 5 cloves garlic, crushed and sliced for marinating
  • 3 cloves garlic, minced for sautéing
  • 1 medium onion, chopped
  • 1 tbsp. ginger, minced
  • 4 pcs bay leaves
  • salt and pepper to taste
  • 1 tbsp. brown sugar
  • 2 tbsps. cooking oil
Cooking Directions:
  1. In a large container, combine chicken, vinegar, soy sauce, atsuete water, garlic, bay leaves, salt, pepper and sugar for at least 1 hour.
  2. In a pan. sauté garlic, onion and ginger for 1-2 minutes.
  3. Add the marinated chicken (without the marinade; save and set it aside) and stir-fry until light brown.
  4. Pour marinade and simmer in low fire, stirring occasionally until sauce is thickened.
  5. Serve hot with rice.
Marinating the chicken.

Sautéing the garlic, onions and ginger for 1-2 minutes.

Add chicken and stir-fry until light brown.

Pour marinade.

When sauce thickens, it is ready to serve.

1 comment:

  1. I tried cooking it. Followed every step. Turned out great! So delicious. My boyfriend and his sister liked it. It's their first time to eat the iloilo version of chicken adobo. Since I'm an ilongga I'm so happy to have learned this recipe. Thanks for sharing. ;)