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1
In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper.
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2
Puree until smooth.
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3
Pour into a nonreactive baking pan, add the chicken and turn to coat.
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4
Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.
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5
Preheat oven to 375 degrees.
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6
In a heated, dry, cast iron skillet char onion slices until blackened on both sides.
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7
Remove and char tomato slices until blackened on both sides.
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8
Reserve.
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9
Cut six 16 x 14-inch sheets of heavy-duty aluminum foil.
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10
Take banana leaves, and cut into 10-inch squares.
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11
Toast squares over a burner to soften, about 2 seconds on each side .
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12
Place banana leaves on top of each piece of foil.
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13
Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf.
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14
Top each with two tomato slices and one onion slice.
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15
Wrap and seal banana leaf and the foil to enclose.
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16
Place on a baking sheet and bake for 45 minutes.
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17
Meanwhile, in saucepan melt butter.
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18
Saute the diced onions until golden brown.
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19
Stir in the reserved marinade and bring to a boil.
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20
Cook, stirring frequently, for about 5 minutes.
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21
Add chicken stock and cook for 10 minutes longer.
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22
Reserve.
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23
When the chicken in ready, remove from oven and open the packets.
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24
Transfer the chicken, with the banana leaves if using, to serving plates.
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25
Pour any excess juice from the pan into the sauce.
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26
Pour sauce over chicken and serve.
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27
* Achiote paste is a bright orange seasoning paste from the Yucatan made of ground annatto seeds, oregano, cumin, cinnamon, pepper and cloves.
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28
It is often thinned with vinegar or citrus juices for marinades and sauce and should always be cooked first to remove any chalkiness.
