Adobong Manok sa Atsuete, also known as Adobong Pula, is a flavorful variation of the beloved Filipino adobo, where tender chicken is simmered in a tangy-savory sauce infused with annatto (atsuete). This gives the dish its signature rich red-orange hue and a subtly earthy aroma, making it stand out from traditional adobo.
🌶 Bold & Unique Flavor – The achuete adds a mild, nutty taste that enhances the classic adobo profile.
🍗 Tender, Juicy Chicken – Slow-cooked in vinegar, soy sauce, and aromatics for maximum flavor.
🔥 Versatile & Easy to Make – Perfect for weeknight dinners or special occasions.
🇵🇭 A Filipino Favorite – A regional twist that adobo lovers shouldn’t miss!
✔ Bloom the achuete in oil first to extract maximum color and flavor.
✔ Marinate the chicken for at least 30 minutes for deeper taste.
✔ Simmer low and slow to let the chicken absorb all the flavors.
Best enjoyed with steamed rice and a side of crispy fried garlic for extra aroma. Pairs well with ensaladang talong (eggplant salad) for a refreshing contrast.
Try this Adobong Manok sa Atsuete recipe and experience a deliciously unique take on Filipino adobo! Perfect for family meals and gatherings. Enjoy! 🍗🍚🔥
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Adobong manok sa atsuete, also known as Adobong Pula, is cooked with chicken, vinegar, fish sauce, garlic, onion, peppercorns, bay leaves,a little sugar to taste, and, of course, the achuete that makes the dish Adobong Pula. One of the various versions of the beloved adobo of the Filipinos uses annatto (achuete) to give the adobo a unique flavor and scent. This variation is called chicken adobo sa atsuete. Follow our chicken adobo sa achuete recipe to prepare this delectable dish at home. It is a delicious Filipino recipe that you must try.
Cut the chicken into serving pieces and set aside.
Peel and mince the garlic.
In a small bowl, dissolve the atsuete seeds in hot water. Stir for several minutes or until the red color is extracted. Set aside.
In a pan, heat some oil. Add the chicken pieces to the pan and stir-fry for about 5 minutes, until lightly browned.
Push the chicken pieces to the sides of the pan. Add the onions and cook for a few seconds until soft, then add the garlic and saute until light brown and aromatic.
Stir in the fish sauce. Then add the vinegar, whole peppercorns, and bay leaves. Allow to cook for a few more minutes without stirring.
Remove the atsuete seeds from the soaking solution and pour the red liquid into the pan. Cover the pan and let it simmer for 20 minutes on low to medium heat.
Add sugar and ground black pepper to taste. Simmer for another 5 minutes or until the sauce is reduced and slightly thickened and the oil starts to render.
Transfer the dish into a serving bowl and serve hot with a plate of steaming rice.
Share and enjoy the food! Happy cooking.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.