Ingredients

Method

1. 1

   Start by washing the chicken breasts thoroughly under running water.

2. 2

   Place the cleaned chicken breasts in a pot. Season with salt, whole peppercorns, smashed garlic cloves, and ginger slices.

3. 3

   Pour enough water into the pot to cover the chicken.

4. 4

   Cover the pot and bring to a boil. Cook until the chicken is tender, approximately 20-25 minutes.

5. 5

   Once cooked, remove the chicken from the pot and let it cool.

6. 6

   Once cooled, shred the chicken by hand into fine flakes.

7. 7

   Heat cooking oil in a large wok or pan over medium heat. Sauté the sliced onions until translucent.

8. 8

   Add the minced garlic and sauté until fragrant.

9. 9

   Add the sliced red chili peppers and cook for another minute.

10. 10

    Stir in the brown sugar, followed by the soy sauce and oyster sauce. Mix everything well.

11. 11

    Add the shredded chicken to the wok.

12. 12

    Season with ground black pepper and mix thoroughly to combine all the ingredients.

13. 13

    Strain the annatto oil into the wok to add color and flavor. Mix well.

14. 14

    Add a knob of butter to the mixture for richness and continue to stir until it melts and is fully incorporated.

15. 15

    For extra spice, you can snip additional fresh chili peppers directly into the dish.

16. 16

    Continue cooking and stirring until the chicken flakes are well-coated and slightly crispy.

17. 17

    Serve the spicy adobo chicken flakes over a bed of hot rice, accompanied by fried bananas. The dish is traditionally served on a banana leaf.