Ingredients

• 2 cups coconut vinegar
• 0.5 cups soy sauce
• 2 heads garlic , peeled and coarsely chopped, divided
• 10 bays leaves
• 1 tablespoon garlic powder
• 1.5 teaspoons ground black pepper
• 3 teaspoons annatto powder , divided
• 5.5 pounds cut-up chicken parts
• 3 tablespoons vegetable oil , divided

Instructions

1. 1 Combine vinegar, soy sauce, 1/2 of the chopped garlic, bay leaves, garlic powder, pepper, and 1 ½ teaspoons annatto powder in a large bowl. Add chicken, stir to coat, cover, and refrigerate for at least 4 hours.
2. 2 Remove chicken from marinade and pat dry. Reserve marinade.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken until brown, about 4 minutes per side. Remove skillet from heat and set aside.
4. 4 Heat remaining 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir remaining 1/2 of the chopped garlic until brown, about 3 minutes. Add remaining 1 ½ teaspoons annatto powder, lower heat and simmer, about 3 minutes.
5. 5 Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes more.

Nutrition per serving