Filipino chicken adobo

Name: Filipino chicken adobo
Total time: 2700 s
Cuisine: American
Ingredients: Half a chicken, cut into 4 parts; 100 ml water; 100 ml Cane vinegar; 100 ml dark soy sauce; 1 Tbsp cumin powder; 1 pc leaf bay; 6 cloves garlic; 1 small shallot; 80 g white scallion; 10 g ginger; 5 pc chilli labuyo; 1/4 cup grated coconut; 3 Tbsp achiote seeds; 125 ml canola oil; Salt and pepper to taste

Indy Collado @nakedcook

This traditional Filipino dish is cooked with the fusion of 2 different cuisines. The smoky and nutty flavor of the achiote oil is a favorite among the Ilonggos from the central part of the archipelago and the sweet and spicy condiment called palapa is treasured by the Maranaw from the southern part of the Philippines. This is an exciting savory dish that you would really enjoy plus it would tour you tastebuds around the Philippines!

Indy Collado @nakedcook

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Ingredients

45 minutes

Halfa chicken, cut into 4 parts
100 mlwater
100 mlCane vinegar
100 mldark soy sauce
1 Tbspcumin powder
1 pcleaf bay
6 clovesgarlic
1small shallot
80 gwhite scallion
10 gginger
5 pcchilli labuyo
1/4 cupgrated coconut
3 Tbspachiote seeds
125 mlcanola oil
Salt and pepper to taste

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Steps

45 minutes

1

Marinate chicken in 80ml soy sauce, 80ml vinegar, 80ml water and 1tbsp cumin powder. Best to marinate over night.
2

Coarsely chop garlic and onion.
3

In a pan, add achiote oil and sauté garlic and onion until translucent.
4

Add in the chicken from the marinade and sear until it starts to brown.
5

Add in the marinade and simmer for 30 mins.
6

While simmering prepare palapa condiment. In a mortar and pestle - grind chopped chillis, ginger, white scallion and grated coconut.
7

Sauté for 30 seconds just until aroma comes out. Set aside
8

To make the fried garlic, mince garlic and fry on achiote oil until browned and crispy. Set aside.
9

To make achiote oil, in a sauce pan mix together 125ml oil, 1 clove garlic and 3tbsp achiote seeds. Cook in a slow fire until oil turns red and aroma comes out.
10

Once adobo liquid has thickened, add in 20ml soy sauce and 20ml vinegar and simmer a little bit more until desired consistency.
11

Plate and garnish with fried garlic and palapa. Finish by dripping in achiote oil.