*If you have trouble finding the ingredients at your local store, click on the links to get them online •You can get the achiote paste at any Mexican market or some grocery stores. In that case just follow the instructions on the package. But where’s the fun on that? •I like to cook chicken with the skin on. It gives the dish a lot of flavor. You can take it off right before serving or eating it. •You can replace the amount of chile ancho to adjust spiciness to your liking. It can be replaced with ground red pepper or ground chipotle peppers. •It is not necessary to marinate overnight, but make sure that it marinates for at least 2 hours before baking.
•1 TBSP annatto seeds*
•½ tsp cumin
•½ tsp ground oregano
•1 tsp whole allspice*
•2 TBSP ground chile ancho*
•4 cloves garlic, minced
•¼ cup vinegar
•½ cup fresh orange juice
•½ tsp olive oil
•6 pieces chicken drumsticks and thighs
•salt and pepper to taste
Dry-toast annatto seeds along with the rest of the spices in a heavy skillet over medium heat. Stir constantly until fragrant, around 2-3 minutes.
Cool slightly and grind in a food grinder (I used my blender on high speed)
In a large bowl whisk together spice mixture, garlic, vinegar, orange juice, and oil until well blended.
Coat chicken pieces with salt and pepper and arrange in a baking dish.
Add the annatto sauce and marinate overnight.
Preheat oven to 350° F (175° C)
Cover baking dish and bake for about 45-60 minutes. Chicken should be tender and fall right off the bone when tested with a fork.
Serve with white rice and enjoy!
Recipe by Ben's blog at http://whatscookingmexico.com/2008/01/11/a-taste-of-yucatan/