Almost everyone I know who cooks adobo has their own style and version of making this Filipino Classic Chicken Dish – In this recipe I added Knorr Liquid Seasoning giving it a slightly different appeal.
4 lbs of chicken cut ups
1/2 cup soy sauce3/4 cup palm vinegar
2 tbsp KLS – Knorr Liquid Seasoning
1 tbsp ground pepper
5 cloves garlic
Marinate for 4 hours
Then cook in a dutch oven covered and using high heat – bringing it to a boil.
After 15 minutes uncover and add 2 tbsp patis
Stir occasionally making sure chicken is not burned
Continue to cook until brown and liquid evaporates.
Whisk a little sauce with 1 tbsp annato powder and slowly add it to the pan – just for added color. Cook for 5 minutes.
Combine well and serve.