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Visayan-Inspired Chicken Adobo
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Ingredients

  • 3 tbsp cooking oil
  • 2 tbsp annatto seeds or atsuete (about 15 g)
  • 6 cloves garlic, minced (about 30 g)
  • 3 cloves garlic, crushed with skin on (about 15 g)
  • 1 medium onion, sliced (about 120 g)
  • 1 thumb-sized piece ginger, sliced (about 30 g)
  • 1 kg chicken, adobo cut
  • ½ cup soy sauce (120 ml)
  • ⅓ cup coconut vinegar (80 ml)
  • 1 chicken broth cube (optional)
  • 3 bay leaves
  • 1 tsp whole peppercorns
  • ½ tsp ground black pepper, or to taste
  • 1–2 tbsp sugar (optional)
  • 2 fresh chilies, sliced, or ½ tsp chili flakes (optional)
  • Salt, to taste (optional)

How to Make It

  1. Heat the cooking oil in a medium to large pot over low heat.
  2. Add the annatto seeds and gently cook until the oil develops a deep orange-red color.
  3. Remove the annatto seeds, leaving the infused oil in the pot.
  4. Add the minced garlic, sliced onion, and ginger. Sauté until fragrant and the onions begin to soften.
  5. Add the chicken and cook until the pieces develop a light golden-brown color.
  6. Add the soy sauce, crushed garlic with skin on, chicken broth cube (if using), bay leaves, fresh chilies or chili flakes (if using), and whole peppercorns. Stir well to combine.
  7. Cover and simmer over medium-low heat for 20–25 minutes, or until the chicken becomes tender.
  8. Pour in the coconut vinegar. If using coconut vinegar, allow it to simmer for about 2 minutes before stirring to mellow its flavor. If using regular white vinegar, you may stir immediately.
  9. Add sugar, if desired, to balance the salty and tangy flavors.
  10. Continue simmering uncovered for 10–15 minutes, or until the sauce has reduced to your preferred consistency.
  11. Season with ground black pepper and adjust with salt if needed.
  12. Serve hot with steamed rice and enjoy!
Kubo Tips
  • Cook the annatto seeds slowly over low heat to extract their color without burning them, as burnt annatto can add a bitter flavor.
  • Using coconut vinegar gives the adobo a smoother and slightly sweeter tang compared to regular vinegar.
  • Adding crushed garlic with the skin on gives the sauce a deeper, more rustic garlic aroma.
  • Let the chicken simmer long enough for the flavors to fully absorb and for the sauce to become richer.
  • Like most adobo dishes, this tastes even better the next day after the flavors have had more time to develop.
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