Authentic Chicken Adobo - cooking recipe

Ingredients

2 cups coconut vinegar
1/2 cup soy sauce
1 head garlic, peeled and coarsely chopped
10 bay leaves
1 tablespoon garlic powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons annatto powder
5 1/2 pounds cut-up chicken parts
3 tablespoons vegetable oil, divided
1 head garlic, peeled and coarsely chopped
1 1/2 teaspoons annatto powder

Preparation

Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
Remove chicken from the marinade and pat dry. Reserve the marinade.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat.
Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.