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| Chicken inasal |
Serves 4 to 6 Prep Time 30 minutes, plus marinating time
Cooking Time 30 minutes
Chicken inasal ingredients: 1/2 cup sinamak vinegar. 1/4 cup white vinegar. 1/4 cup soy sauce. 2 stalks lemongrass, pounded. 2 teaspoons brown sugar. 1 clove garlic, pounded. 1 tablespoon patis. 2 teaspoons salt. 1 teaspoon crushed black pepper. 1 kilo chicken thighs. 3/4 cup atsuete oil. 1/2 cup melted Star margarine. 2 teaspoons chicken powder
Ingredients for the atsuete rice: 4 cups cooked rice. 1/4 cup garlic, minced. 3 tablespoons canola oil. atsuete oil, for coloring
Chicken inasal recipe: 1- Make the marinade: Combine all ingredients in a large bowl. Marinate chicken thighs in the mixture for at least 2 hours or overnight in the refrigerator. 2- Thread chicken onto barbecue sticks. Prepare a charcoal chicken over medium flame. Mix together atsuete oil, Star margarine, and chicken powder. Baste the chicken with the atsuete oil mixture every few minutes until the meat is well don't and juice run clear. 3- Make the atsuete rice: In a frying pan, saute garlic in canola oil over medium heat. When garlic has turned light brown, add rice and continue sauteing. Add atsuete oil a little at a time until you have reached the desired color. Season with salt and pepper. Sever with chicken. By the the chicken inasal is ready
Tip: To make 3/4 cup atsuete oil, combine 1/2 cup annatto seeds (atsuete) and 1/4 cup water. Bring to a boil, then turn off heat and add 1/2 cup canola oil. Mix well until the liquid turns red. Strain seeds and discard. Use oil as directed
