When  you look up recipes for Chicken Adobo ou have to choose between either a Phillipino recipe or a Mexican recipe.  I couldn’t choose so I decided to combine my favorite ingredients from each of them and make my own recipe.

Chicken Adobo
1 1/2 to 2 pounds boneless, skinless chicken breasts
  3tablespoons butter
1 large onion, chopped
2 cloves garlic, sliced VERY thin
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 cup orange juice
3 tablespoons honey
1/2 tablespoon achiote seeds
1 cup boiling water
1 teaspoon basil
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper

  • Cover achiote seeds with boiling water. 
  • Cover and set aside overnight. 
  • Drain seeds discarding water.
  • Place seeds, orange juice, soy sauce, vinegar, cayenne, paprika, cinnamon, honey, salt, pepper and garlic in a food processor. Grind until well blended.
  • In a large wok or skillet, heat butter over medium-high heat. Sear the chicken on one side until light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.  
  • Add the onions over the chicken.
  • Pour the seed mixture over chicken and heat through.
  • Serve hot over rice and vegetable sides. 
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