Philippine Annatto Chicken

Ingredients:

6 cloves Garlic, crushed

1 cup Cider vinegar

1 1/2 cups Chicken stock

1 Bay leaf

1 teaspoon Coriander seeds

1 teaspoon Black peppercorns

1 teaspoon Annatto seeds

3 tablespoons Soy sauce

1.5 kg Chicken pieces

2 tablespoons Cooking oil

Cooking Instructions:

Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl. Add the chicken, cover and leave to marinate in the refrigerator for 2 hours. Transfer the chicken mixture to a large heavy-based pan and bring to the boil. Reduce the heat, cover and simmer for 30 minutes. Remove the lid from the pan and continue cooking for 10 minutes, or until the chicken is tender. Remove the chicken from the pan and set aside. Bring the liquid to the boil again and cook over high heat for 10 minutes, or until the liquid has reduced by half. Heat the oil in a wok or large frying pan, add the chicken in batches and cook over medium heat for 5 minutes, or until crisp and brown. Pour the reduced vinegar mixture over the chicken pieces and serve with rice.

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