I am making this recipe for the second time. It's great! Since annatto is a coloring (and I couldn't find it), I substituted a little turmeric. Last time I made it with chicken, this time I mixed pork and chicken and used a slow cooker. It was also wonderful! Since you end up with a ton of sauce, I thickened it with cornstarch at the very end and served it over UNSALTED rice. The sauce is quite salty (guess you could use low-salt soy). It's a very satisfying dish with flavor combinations I am familiar with in marinades but yet, with the vinegar, it turns out to be a very different taste experience...one that we loved! Oh...I wish I could find coconut vinegar but read other adobo recipes and used apple cider vinegar; again, delicious.
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I am making this recipe for the second time. It's great! Since annatto is a coloring (and I...