Revive an iteration of a world-famous Filipino classic, with an addition of a sweet twist, in this recipe of Adobong Pula with Lily’s Peanut Butter. Tender chicken pieces are glazed with a lip-smackingly dense sauce of peanut butter, annatto oil, soy sauce, and vinegar: guaranteed to have you and your guests asking for seconds. High in protein, anti-allergenic properties, and heart-healthy fat, a second serving doesn’t sound bad at all.

           • 1 kilo Chicken pieces
          • 3 tbsp. Cooking Oil
          • 1 tbsp. Atsuete
          • ¼ cup Chopped Onion
          • 1 tbsp. Chopped Garlic
          • 1 ½ cup Water
          • ⅓ cup Soy Sauce
          • 2 tbsp. Vinegar
          • ¼ cup Lily’s Peanut Butter
          • 1 tbsp. Whole Pepper
          • 2 pcs Bay Leaves

          ​• Heat oil in a pan and add Atsuete Seeds.
          • Sauté until oil turns red. Strain atsuete seeds from the pan.
          • Using the atsuete oil, sauté onion and garlic until onion is translucent and garlic is golden.
          • Add in chicken pieces, stirring occasionally, until chicken pieces are lightly browned on all sides.
          • Add in water and soy sauce, allow to simmer until chicken is tender. Add vinegar.
          • Allow the vinegar to evaporate before stirring.
          • Mix in Lily’s Peanut Butter, bay leaves, pepper, and sugar.
          • Serve with rice.

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