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How to Cook Adobong Manok na Pula

Adobong manok na pula is a flavorful Filipino chicken adobo dish infused with annatto oil, giving it a rich reddish-orange hue and a uniquely earthy, savory taste.
Prep Time8 minutes
Cook Time30 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: adobong manok na pula, chicken adobo with annato
Servings: 4 servings
Calories: 234kcal
Author: Manny

Ingredients

  • 1 kilo dressed chicken chop into serving pieces
  • 2 Tbsp. annato seeds
  • 1/3 cup soy sauce
  • 1/3 cup vinegar
  • 1 Tbsp. whole black peppercorns
  • 5 cloves garlic minced
  • 1 piece onion chopped
  • 1 small ginger sliced
  • 1/4 tsp. ground black pepper
  • 1/8 cup cooking oil
  • 3 pcs bay leaves laurel leaves
  • 1 Tbsp. brown sugar

Instructions

How to Cook Adobong Manok na Pula

  • Wash, clean and drain the chicken then chop the chicken in serving pieces.
  • Heat cooking oil in a pan and fry the annato seeds until the oil turns red in color.
  • Add in garlic, ginger and onion then saute until the onion is soft. The add in the chicken and stir.
  • Saute the chicken until it turns slightly brown. Pour the soy sauce and vinegar, do not stir. Add also the bay leaves, whole peppercorns and brown sugar.
  • Bring the mixture into a boil and again, do not stir. Cover and simmer for 20 minutes or until the chicken is tender.
  • When the chicken is tender, stir the chicken and then season with ground black pepper and add in the bell peppers. Stir again to mix the ingredients.
  • Turn off the heat and transfer to a serving dish. Serve hot and enjoy!

Video

Notes

Cooking Tips:

Perfecting the Annatto Oil Infusion

To achieve the best color and flavor, fry the annatto seeds in hot oil for just a minute or until the oil turns a deep reddish-orange. Strain out the seeds immediately to prevent a bitter taste from developing. This infused oil not only adds a vibrant hue but also enhances the dish with a mild earthy flavor.

Let the Vinegar Work Its Magic

After adding vinegar to the pot, resist the urge to stir right away. Allow it to simmer undisturbed for a few minutes so the acidity mellows and blends seamlessly with the other ingredients. This technique prevents the dish from having an overpowering sourness and ensures a well-balanced adobo.

Achieving the Perfect Sauce Consistency

Simmer the chicken slowly to allow the flavors to fully develop and the sauce to thicken naturally. If the sauce is too runny, uncover the pot in the last few minutes of cooking to let some of the liquid evaporate. For a richer finish, let the chicken sit in the sauce for a while before serving, allowing it to absorb all the delicious flavors.