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Adobong Pula

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Adobong Pula Recipe
Photo by Mary Rose F Ramos
Adobong Pula is a pork/chicken adobo in red, shimmering, flavourful sauce from atsuete seeds. Also known as red adobo, adobo sa atsuete, adobong pula, or manok na pula (for the chicken version). Our recipe however used combined chicken and pork, infused with liver spread for a deeper flavor just like adobong batangas. So yummy and tasty in red atsuete sauce!

Adobong Pula Recipe

INGREDIENTS:

½ kilo chicken breasts or thighs, sliced in serving size
½ kilo pork, serving size
¼ cup atsuete/annatto extract
½ cup vinegar
5 cloves garlic, minced
½ tbsp. whole peppercorn
3 pcs. dahon ng laurel (bay leaves)
2-3 tbsps. patis (fish sauce)
¼ tsp. salt
1 can 3 oz. (85 grams) liver spread
2 tbsps. toasted garlic for garnish (optional)
cooking oil
1 cup water
siling haba/long green chilies, deseeded and chopped

INSTRUCTIONS:

1. Prepare the atsuete/ annatto extract. (A.)You may dissolve 1 tbsp. annatto powder dissolved in ¼ cup water. (B) Alternatively, you can also fry annatto seeds in oil over low heat and let it extract the red color into the oil. (choose whichever process works for you)
2. In a large bowl, add the vinegar, garlic, peppercorns, bay leaves and salt. Marinate the chicken, pork and pour in the atsuete extract.
3. Mix it well into the chicken until the mixture is evenly distributed.
4. Let it marinate for about 30 minutes to 1 hour.
5. When marination is done, drain the chicken and pork. Set aside the marinade sauce for later.
6. Heat enough cooking oil in a large pan. Fry the chicken and pork in the oil with and fry in batches until the color turns light brown. (Skin side down for chicken)
7. Cook the chicken and pork in batches and do not overcrowd the pan. Transfer the meat on a plate lined with paper towels to drain the excess oil.
8. Once done, use the same pan, scrape off any residue. Return all the meat in the pan and pour in the atsuete marinade. Make sure to coat all the chicken pieces with the marinade sauce.
9. Cover the pan and allow to boil over high heat. Reduce the heat to medium low and simmer covered for 20 minutes. Stir and flip the meat pieces occasionally and add 1 cup water.
10. Season with patis and add the liver spread and half of the chopped siling haba. Simmer for another 10 to 15 minutes until the liver spread is dissolved and the sauce becomes thickened.
11. Remove from heat and transfer into a platter.
12. Garnish with toasted garlic and some chopped siling haba on top. Serve and enjoy!

You may also try our:

Custard Ice Cream

Credits:

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