How to make Chicken Adobo
Prep time: 15 minutes
Cooking time: 20 minutes
Yields: Serves 8 with steamed white rice
2 lbs. chicken drumette wings
2 lbs. chicken thigh, bone in and skin on, cut into the same size as the drummette
½ cup vinegar, (I used coconut palm vinegar)
½ cup soy sauce
5 dried bay leaves
1 tsp ground pepper
3 to 5 tbsp fish sauce
5 to 10 cloves garlic, minced
1 tbsp annatto powder.
Combine all ingredients, (except annatto powder) and cover tightly and marinade
for at least 4 hours or longer (up to 8 hours to develop flavor)
Place chicken with the marinade in a Dutch oven and turn on heat to high.
Cook covered for 15 minutes stirring occasionally.
Uncover and allow the liquid to evaporate.
Add fish sauce. Stir occasionally as you cook it. Taste and adjust. Add more fish
sauce if needed.
Take 4 tbsp of the sauce and combine it with 1 tbsp annatto powder. Dissolve well.
Slowly add annatto powder mixture into the chicken.
Continue to cook for another 5 minutes over high heat and uncovered.
The sauce will thicken and will be oily after 5 minutes.
Remove bay leaves before serving.
Serve with steamed rice.