A bold, colorful twist on the Filipino classic—infused with annatto, turmeric, and paprika for depth, and balanced with the sweetness of lime soda and tang of vinegar.
Ingredients Tips:
• Annatto powder brings out the deep orange hue—adjust depending on color preference
• Lime soda helps tenderize and sweeten the dish naturally
• Green chilies give a mild kick—adjust based on spice tolerance
Cooking Tips:
• Do not stir after adding vinegar—let it boil first to prevent raw taste
• Pan-frying adds flavor and seals the juices in the chicken
• Simmer uncovered at the end to let the sauce thicken and intensify
Atsuete Chicken Adobo
Abold, colorful twist on the Filipino classic—infused with annatto, turmeric,and paprika for depth, and balanced with the sweetness of lime soda and tang ofvinegar.
Ingredients
- 1.5 kg chicken cut into serving pieces
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp annatto powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 20 oz lime soda e.g., Sprite
- 2 tbsp cooking oil
- 6 cloves garlic crushed
- 1 medium onion chopped
- 3 pcs ripe tomatoes chopped
- ½ tsp salt
- ½ tsp ground black pepper
- ½ cup soy sauce
- ½ cup vinegar
- 3 pcs dried bay leaves
- 1 small green bell pepper sliced (optional)
- 2 pcs green chilies
- Chopped green onion for garnish
Instructions
- Marinate chicken with salt, pepper, annatto powder, turmeric, paprika, and lime soda for at least 30 minutes
- Heat cooking oil, pan-fry the chicken until lightly browned, then set aside
- In the same pan, add more oil, sauté garlic, onion, and tomatoes until softened
- Return the chicken, pour in soy sauce, vinegar, and the reserved marinade
- Add bay leaves, salt, and pepper, bring to a boil without stirring
- Once boiling, lower heat and simmer for 25–30 minutes until chicken is cooked through
- Add green bell pepper (optional) and green chilies, simmer 5 more minutes
- Let sauce reduce slightly, garnish with green onion, and serve with hot rice
