½ kilo chicken breasts or thighs, sliced in serving size
½ kilo pork, serving size
¼ cup atsuete (annatto/ achiote) extract or ½ tsp. annatto powder dissolved in ¼ cup water
½ cup vinegar
5 cloves garlic, minced
½ tbsp. whole peppercorn
4 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)
Prepare the atsuete/ annatto extract. Set aside.
Combine the vinegar, garlic, peppercorns, bay leaves and salt in a large container. Add the chicken, pork and pour in the atsuete extract.
Toss until the marinade mixture is evenly distributed.
Let the chicken sit to marinate for 1 hour to overnight.
When soaking is done, drain the chicken and pork. Set aside the marinade sauce.
Heat enough cooking oil in a large saucepan. Put the chicken and pork on the shimmering oil with skin-side down and stir fry until the color turns light brown. Cook the chicken and pork by batches and do not overcrowd the pan. Set aside the on a container with lined paper towel to drain the excess oil.
When frying is done, using the same pan, scrape off any meat residue (or use a clean saucepan) and remove the used cooking oil.
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.
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 more water if necessary.
Season with patis and add the liver spread as a finishing touch. Simmer for another 10 to 15 minutes until the liver spread is dissolved and the sauce thickens.
Remove from heat and transfer into a platter. Garnish with toasted garlic and chopped long chili pepper (siling haba) and serve. Enjoy!