3 pounds boneless, skinless chicken thighs, rinsed and patted dry
6 cloves garlic, peeled and thinly sliced
½ cup soy sauce
½ cup apple cider vinegar
1 cup water
4 tablespoons Achiote Paste
Heat oil in a Dutch oven over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is browned all over. About 5 Minutes.
In a small bowl, pour in soy sauce, vinegar, and water, and achiote paste and whisk. Pour over chicken and stir to coat. Place Dutch Oven in preheated oven and simmer for 1 hour, or until chicken is very tender. Serve with Mexican rice and refried beans.
NOTE: Achitote Paste: Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. (This paste may also be purchased at your local Mexican grocery or made from recipe below.
5 Tablespoons Achiote (annatto) Seeds
2 Teaspoons Cumin Seeds
1 Tablespoon Black Peppercorns
8 Whole Allspice Berries
1/2 Teaspoon Whole Cloves
3 Habanero Peppers, Seeded
1/2 Cup Orange Juice
1/2 Cup White Vinegar
8 Cloves Garlic
2 Tablespoons Salt
5 Lemons, Juiced
1 Teaspoon Premium Tequila Or Vodka
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
Food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and liquor. Store in Refrigerator in a glass jar.