Method :
-
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.
Note : If annatto seeds are unavailable, substitute 1/4 teaspoon
paprika combined with a generous pinch of turmeric. The annatto seeds can
be left in the dish bit are too hard to eat.
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