|Copyright 2014 LtDan'sKitchen blogs|
To make the switch, all you need really is annatto powder. Traditionally, you extract the annatto color from the actual seeds which you can still do. However, with the wonders of large supermarkets, you can now buy annatto powder and they work the same way without all the mess.
Adobo - Iloilo Version
1 lb chicken pieces (about 8 pieces)
4-6 garlic cloves, crushed
1 onion, sliced
3 dried bay leaves
1 tbsp annatto powder
1/4 cup brown sugar
1 1/2 cup white vinegar
3 tbsp oil
salt and pepper
1. Heat the oil in a deep pot over medium high heat. Once hot, saute the
onions with the garlic until softened. Season with salt and pepper. Add
the bay leaves.
2. Add the chicken to the pan in one layer and season with salt and pepper.
Brown on both sides. Once browned, add the vinegar.
3. Bring to a boil and lower the heat to medium low. Simmer covered for
about 20 minutes.
4. Add the annatto powder and brown sugar and mix well into the vinegar
sauce. Bring to a simmer and cook covered for another 15 minutes. If it
starts to dry up, add a bit of water.
5. Check for seasoning and adjust accordingly. There should be a good
balance between sweet, sour and salty. If you prefer it a bit sweeter, add
more sugar. If you want it a bit drier, just continue to simmer uncovered
until you reach the desired consistency. Serve with steamed rice.