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Jul 9, 2012
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Marketman's Chicken Inasal

By: Marketman


Marketman's Chicken Inasal

Its no secret that Bacolod's beloved chicken is all about the achuete oil! Best paired with Java Rice. Here's food blogger Marketman's version.

RELATED recipes: Chicken Inasal, Lamb Inasal with Dalandan Salad


Serves
4 to 6

 

1 kilo chicken, thigh-leg part
1 tablespoon ginger, minced
2 tablespoons garlic, minced
1/4 cup native vinegar or cider vinegar
juice of 4 to 6 calamansi
8 stalks lemongrass, chopped
2 teaspoons rock salt

For the achuete oil
several tablespoons of vegetable oil
2 tablespoons of achuete

For the basting sauce
1 teaspoon freshly ground black pepper
1 medium tub margarine
1 to 2 tablespoons achuete oil

For the achuete oil
several tablespoons of vegetable oil
2 tablespoons of achuete

 

1  Make the marinade: Put chicken in a bowl. Add ginger, garlic, good native vinegar, calamansi, lemongrass, rock salt, and pepper. Marinate 1 hour, stirring to coat chicken pieces evenly.

Meanwhile, make the basting sauce: Melt margarine in a small saucepan over low flame, adding achuete oil for color and cracked black pepper. Barbecue the chicken over medium to low flames until fully cooked, basting chicken several times with the margarine mixture.

Make achuete oil: heat vegetable oil, drop in achuete, and turn the fire off after a minute or so. Let the oil absorb the intense orange-red color and strain away the solids.

 

Photography by Ocs Alvarez | Styling by Belle Alvarez




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  • Guest Sep 11 2012 @ 10:27am Report Abuse
       
    minced good native vinegar?
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