Directions

1. 1. Cut the chicken into parts and cut the pork into bite size pieces. Sprinkle all of the meat lightly with sugar and set aside.
2. 2. Note: sprinkling the chicken lightly with sugar turns the skin beautifully brown when fried but do not have the oil too hot to begin with or they will over-brown.
3. 3. Heat the oil in a wok or large frying pan and fry the chicken and pork pieces, in batches if necessary, until they are golden brown on both sides. Remove the meat to a bowl and set aside.
4. 4. In the same pan mix the vinegar, garlic, peppercorns, soy sauce and bay leaves; stir well. Strain the annatto seed liquid and add it to the pan. Add salt to taste.
5. 5. Return the meat to the pan and stir so that the pieces are evenly coated with the liquid. Bring to the boil, cover, lower the heat and simmer for 30-35 minutes. Remove the lid and simmer for 10 minutes more.
6. 6. To prepare the plaintain chips: heat the oil in a deep fryer to 360 degrees F. Peel the plantains or sweet potato (or both) and slice them into rounds or chips.
7. 7. Deep fry them, in batches if necessary, until cooked but not brown. Drain on paper towels.
8. 8. After they have cooled and you are ready to serve, fry the chips again, it will only take a few seconds, until crisp. Drain.
9. 9. Spoon the adobo into a dish and serve with the fresh fried chips.