Prep: 20 mins + 2 hrs marinating. Cooking: 1 hr. Serves 6.
- 6 garlic cloves, crushed
- 1 cup cider vinegar
- 1 1/2 cups chicken stock
- 1 bay leaf
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp annatto seeds
- 3 tbs soy sauce
- 3 lb 5 oz chicken pieces
- 2 tbs oil
- Steamed rice and kaffir lime leaves for serving
Combine garlic and next 6 ingredients in a large bowl. Add chicken, cover, and marinate for at least 2 hours in the fridge. Transfer chicken mixture to a large heavy-bottomed saucepan and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove lid and continue cooking for 10 minutes, or until chicken is tender. Remove chicken from pan and set aside.
Bring liquid to a boil and cook over high heat for 10 minutes, or until reduced by half.
Heat oil in a wok or large frying pan, add chickn in batches, and cook over medium heat for 5 minutes, or until crisp and brown. Pour boiled marinade liquid over chicken, garnish with lime leaves, and serve with steamed rice, if desired.
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