Adobo Seca

Ingredients for Adobo Seca

• 500 g chicken legs, chopped
• 500 g pork belly, cubed
• 1/2 cup white vinegar
• 1 whole garlic, minced
• 1 tablespoon whole peppercorns
• 4 bay leaves
• 2 green finger chilies
• Oil, for sautéing
• Freshly ground black pepper, to taste
• Salt, to taste
• 1/4 cup achuete seeds
• 1/2 cup hot water

How to cook Adobo Seca

1. 1.Soak the achuete seeds in 1/2 cup hot water for 30 minutes to make annatto water.
2. 2.Season the chicken and pork with salt and freshly ground black pepper, then let them stand for 30 minutes.
3. 3.Heat oil in a wok over medium heat and sauté the garlic until golden.
4. 4.Add the chicken, pork, bay leaves, and peppercorns. Sear until the meat is browned.
5. 5.Pour in the vinegar and strained annatto water, discarding the seeds. Cover, bring to a boil, then lower the heat and simmer for 40 minutes.
6. 6.Stir the adobo for the first time to coat the meat evenly, raise the heat to medium-high, and add the green finger chilies.
7. 7.Continue cooking until the liquid reduces and the adobo becomes mostly dry and glossy. Serve with rice.