Filipino Chicken Adobo

Adobong manok is the Filipino name for this. The sauce should be quite thick, to concentrate the flavour; so the time taken in reducing it is well spent. The sauce is reddish-yellow, and was originally coloured by paprika and annato seeds, but I always replace annato with turmeric (the former is now thought to be potentially toxic while the latter is a potent natural antiseptic and has lots of other beneficial properties.)