Zesty Annatto Chicken Inasal & Garlic Rice
Travel to the vibrant streets of the Philippines with this week's special, featuring a golden-hued chicken infused with smoky lemongrass and tangy calamansi. Served alongside crispy, fragrant garlic rice, this dish offers a unique balance of citrusy brightness and deep savory notes that will transform your dinner routine.
Ingredients
- Boneless chicken thighs800 g
- Minced garlic cloves8 stk
- Finely chopped lemongrass2 stk
- Grated ginger1 tbsp
- Coconut or apple cider vinegar4 tbsp
- Lime or calamansi juice3 tbsp
- Soy sauce2 tbsp
- Annatto powder (or smoked paprika)1 tbsp
- Butter2 tbsp
- Cooked jasmine rice4 cups
Instructions
In a large bowl, whisk together the vinegar, lime juice, soy sauce, ginger, lemongrass, and half of the minced garlic. Toss the chicken thighs in this mixture and let them marinate for at least 10 minutes.
Heat oil in a large pan over medium heat. Sauté the remaining minced garlic until it turns golden brown and crispy. Add the cooked jasmine rice, tossing constantly to coat each grain in the garlic oil until fragrant and hot.
In a small saucepan, melt the butter over low heat. Stir in the annatto powder and a pinch of salt. This vibrant red-orange oil is the secret to the chicken's signature color and smoky aroma.
Heat a grill pan or heavy skillet over medium-high heat. Sear the chicken for 5-6 minutes per side. During the last 3 minutes of cooking, generously brush the chicken with the annatto butter to create a beautiful, savory glaze. Serve hot over the garlic rice.
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