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Chicken Adobo sa Atsuete

Chicken adobo sa atsuete, also known as adobong pula, is one of the best varieties of our favorite Pinoy adobo. This version is made special and unique by adding natural red color from the atsuete seeds. This dish will make you go extra rice!

WHAT IS ATSUETE?

Atsuete is the ingredient which makes this adobo unique. Atsuete seeds, or annatto seeds, is a natural colorant which gives a range of yellow, orange and bright red color to dishes. It can be considered a condiment despite not adding serious flavor to the dish where it is added to.

Some people are confused with atsuete as it looks similar to the popular paprika powder. Their main difference is that paprika powder is spicy and is made from smoked bell pepper while atsuete has no flavor and is made from atsuete seeds.

Atsuete can be bought in the market as seeds or red powder. It is usually used to color oil and other dishes. This ingredient is also believed to have herbal effects and relief.

CHICKEN ADOBO SA ATSUETE

Chicken adobo is one of my comfort dishes. The best adobo I’ve taste is the one made by my lola. It was a family recipe passed from many many generations. What I really love about adobo is the balance of sour and salty flavors all coating the meat. Of all the meat, my top choice would be chicken. 

Chicken adobo has a lot of varieties. Who would have thought that this dish which uses soy sauce and vinegar would have different varieties?

Here are some of the most famous adobo varieties:

  • Adobong Dilaw
  • Adobo sa Gata
  • Adobo sa Puti
  • Toasted Adobo Flakes
  • Adobo sa Atsuete

Chicken adobo sa atsuete is an upgraded version of our favorite adobo. A distinct characteristic of this version uses the atsuete as a red colorant. The red color enhances the overall presentation of the dish and makes us salivate more. Try this chicken adobo sa atsuete recipe and find out!

HOW TO MAKE CHICKEN ADOBO SA ATSUETE

Chicken adobo is like making adobong puti but of course, we make it red using the atsuete.

Start by preparing the atsuete color. You can extract the red color by dissolving it with hot oil or stirring in warm water. In this recipe, we will make us of the second method. Having potatoes in adobo is just optional but is greatly adds to the presentation of the dish. Simply fry the potatoes until light brown and then set them aside.

For the actual adobo, sear the chicken for a few minutes. Add the rest of the ingredients one by one, including the red liquid from the atsuete, and combine well. Add the fried potatoes. When the sauce dries up and oil is starting to render, your adobo is done. Take a bite of this chicken adobo and you’ll go unli rice for sure!

Chicken Adobo sa Atsuete

Course: Chicken Recipes
Servings

8

servings

Ingredients

  • 1 kilo chicken (cut into serving pieces)

  • 1/4 cup atsuete seeds (or atsuete powder)

  • 1/2 cup hot water (to dissolve atsuete)

  • 6 to 8 cloves garlic (minced)

  • 1/4 cup vinegar

  • 1/4 cup fish sauce (or use salt)

  • 5 to 6 pieces dried bay leaves

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon whole peppercorns

  • 2 medium potatoes (optional)

  • 2 teaspoons sugar (to taste)

  • liquid seasoning (optional)

Directions

  • Dissolve the atsuete seeds in hot water. Stir for a few minutes until the red color has been extracted. Set aside.
  • Heat some oil in a pan. Pan-fry the potato chunks until light brown. Set aside.
  • Sear the chicken pieces until it changes color. Add the garlic and saute until aromatic and golden brown.
  • Add the fish sauce, vinegar and ground black pepper. Let it cook for a few minutes until the aroma of the vinegar and fish sauce subsides.
  • Remove the atsuete seeds and pour the red liquid into the pan.
  • Add the whole peppercorns and bay leaves. Stir a bit. Cover the pan and let it simmer for 20 minutes using low medium heat.
  • Add some sugar to balance the taste. Add some liquid seasoning (optional ingredient). Simmer for another 5 minutes until the sauce is reduced.
  • Add the fried potatoes. Stir a bit until the potatoes are coated with the sauce. Let it cook for a few minutes until the sauce dries up and oil starts to render.
  • Transfer the chicken adobo sa atsuete to a serving bowl and serve with hot steaming rice. Enjoy!

How to Cook Chicken Adobo sa Atsuete (TAGALOG)

MGA SANGKAP:

  • 1 kilo ng manok (hiniwa sa serving pieces)
  • 1/4 tasa buto ng atsuete (o atsuete powder)
  • 1/2 tasa ng mainit na tubig (pang tunaw ng atsuete)
  • 6 – 8 butil ng bawang (hiniwa ng maliliit)
  • 1/4 tasa ng suka
  • 1/4 tasa ng patis (pwedeng gumamit ng asin)
  • 5 – 6 piraso ng tuyong bay leaves
  • 1/4 kutsarita ng durog na paminta
  • 1 kutsara ng buong paminta
  • 2 patatas (optional)
  • 2 kutsarita ng asukal
  • liquid seasoning (optional)

PAANO LUTUIN:

  1. Ilagay ang atsuete sa mainit na tubig. Haluin ito hanggang magkulay pula ang tubig. Isantabi.
  2. Magpainit ng mantika. Iprito ang mga patatas hanggang maging light brown. Isantabi.
  3. Iprito ang mga manok hanggang mag iba ang kulay. Ilagay ang bawang at igisa  hanggang maging light brown.
  4. Sunod na ilagay ang patis (o asin), suka at durog na paminta. Hayaan itong maluto ng ilang minuto hanggang di na maamoy masyado ang suka at patis.
  5. Alisin ang mga buto ng atsuete sa tubig. Ilagay ang pulang tubig sa kawali.
  6. Sunod na ilagay ang mga buong paminta at bay leaves. Haluin ng konti. Takpan ang kawali at hayaan ito maluto ng 20 minuto gamit ang mababang katamtamang apoy.
  7. Magdagdag ng konting asukal para mabalanse ang lasa. Maglagay ng konting liquid seasoning (optional). Hayaan itong maluto ng 5 minuto hanggang lumapot ang sabaw.
  8. Ilagay ang mga patatas. Haluin ng konti para malagyan ng sauce ang mga ito. Lutuin pa ito ng konting minuto hanggang maiga ang sabaw at lumabas ang mantika.
  9. Ilipat ang chicken adobo sa atsuete sa isang serving bowl at ihain kasama ng mainit na kanin. Enjoy!

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