2 medium free-range chickens cut in half
4 12 inch squares of banana leaves (available in the frozen section of any Mexican market)
2 cups of fresh squeezed orange juice
1 cup achiote paste, (depending on quantity of chicken)

For the marinade: (achiote paste)
6 tbs achiote seeds (also called annato seeds)
2 tsp whole black peppercorns
1 tb dried oregano (Mexican preferred)
6 cloves
1 inch of a cinnamon stick
1 tb coriander seeds
1 scant teaspoon salt
10 cloves of garlic, peeled and finely chopped
1 cup cider vinegar

For the onions:
1 medium red onion, sliced
¼ cup of cider vinegar
¼ cup water
¼ tsp of dried oregano (Mexican preferred)
1 tsp of virgin olive oil
pinch of salt

For the salpicón:
2 habanero chiles finely chopped
¼ medium onion finely chopped
½ cup fresh squeezed orange juice
¼ cup fresh squeezed lime juice
salt to taste

For the marinade: in a spice grinder pulverize the achiote seeds,
peppercorns, oregano, cloves, cinnamon and coriander seeds. In a medium size bowl mix all the spices, salt garlic and vinegar, cover and refrigerate overnight.

For the onions: In a hot skillet sauté the sliced onions very briefly, add the vinegar, water, oregano, and salt. Remove from heat and let them cool at room temperature.

For the salpicón: In a medium size bowl mix the habanero chiles, onion, orange and lime juice and salt, cover and set aside.

In a large bowl mix the achiote paste, and 2 cups of orange juice, mix, dip each ½ chicken, then wrap, in a banana leaf and then in aluminum foil. Bake at 350 degrees for 1 hour or until the meat is falling off the bone. Place on a dinner plate and top with the marinated onions and the salpicón. Serve additional salpicón on the side for those who like it hotter!

Yield: 4 servings

Recipe submitted by Dee