Wednesday, December 07, 2005

Annatto Chicken

chicken annattoAnnatto Chicken Recipe
- Filipino dish typically served for lunch or dinner.

- 6 cloves Garlic, crushed
- 1 cup Cider vinegar
- 1 1/2 cups Chicken stock
- 1 Bay leaf
- 1 teaspoon Coriander seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Annatto seeds
- 3 tablespoons Soy sauce
- 1.5 kg Chicken pieces
- 2 tablespoons Cooking oil

- Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl.
- Add the chicken, cover and leave to marinate in the refrigerator for 2 hours.
- Transfer the chicken mixture to a large heavy-based pan and bring to the boil.
- Reduce the heat, cover and simmer for 30 minutes.
- Remove the lid from the pan and continue cooking for 10 minutes, or until the chicken is tender.
- Remove the chicken from the pan and set aside.
- Bring the liquid to the boil again and cook over high heat for 10 minutes, or until the liquid has reduced by half.
- Heat the oil in a wok or large frying pan, add the chicken in batches and cook over medium heat for 5 minutes, or until crisp and brown.
- Pour the reduced vinegar mixture over the chicken pieces and serve with rice.

Note : If annatto seeds are unavailable, substitute 1/4 teaspoon paprika combined with a generous pinch of turmeric. The annatto seeds can be left in the dish bit are too hard to eat.

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