Adobo - Iloilo Version

Copyright 2014 LtDan'sKitchen blogs

This is yet another version of the national dish of the country. I did not know there was actually a second version to the dish in the western visayan region. I always thought that the one version I cook is representative of the region but I was proven wrong. Anyway, the main difference between the two dishes is really not that significant although this minor change will render the dish a bit different in terms of how it looks and very slightly on how it tastes. Overall, the dish is still very delicious. 

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.