Ingredients
8
8 servings
- •2 cups coconut vinegar
- •½ cup soy sauce
- •1 head garlic, peeled and coarsely chopped
- •10 bay leaves
- •1 tablespoon garlic powder
- •1 ½ teaspoons ground black pepper
- •1 ½ teaspoons annatto powder
- •5 ½ pounds cut-up chicken parts
- •3 tablespoons vegetable oil, divided
- •1 head garlic, peeled and coarsely chopped
- •1 ½ teaspoons annatto powder
Instructions
- Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
- Remove chicken from the marinade and pat dry. Reserve the marinade.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
- Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
- Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 635
- Carbohydrate: 7g
- Fat: 38g
- Fiber: 1g
- Protein: 55g
- Sugar: 1g
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