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1
In a medium heatproof bowl, toss the onion slices with 2 teaspoons of salt and let stand for 5 minutes.
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2
Add the boiling water and let stand for 10 minutes longer.
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3
Transfer to a colander and drain.
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4
Rinse under cold water and drain well; pat dry.
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5
Dry the bowl and return the onion to it.
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6
Stir in the tomato, jalapeno, lime juice and cilantro and season with salt and pepper.
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7
Cover with plastic and let stand at room temperature for 30 minutes.
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8
In a food processor, coarsely puree the canned tomatoes with the garlic, chopped red onion, cumin, 1/2 cup of the cilantro and 1 teaspoon of salt.
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9
Heat the Annatto Oil in a large enameled cast-iron casserole.
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10
Season the chicken with salt and pepper.
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11
Working in 2 batches, cook the chicken over moderate heat, turning once, until golden, about 7 minutes per batch.
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12
Transfer to a plate.
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13
Pour off all but 1 tablespoon of the oil in the casserole.
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14
Add the tomato puree to the casserole and bring to a simmer over moderate heat.
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15
Return the chicken and its juices to the casserole and add the beer.
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16
Cover the casserole and simmer over low heat until the chicken is cooked through, about 30 minutes.
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17
Using a slotted spoon, transfer the chicken to a plate.
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18
Cook the sauce over moderate heat until slightly thickened, about 15 minutes.
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19
Return the chicken to the sauce and bring to a simmer.
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20
Season with salt and pepper.
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21
Spoon the chicken onto a platter or plates and garnish with the remaining 1/4 cup of cilantro.
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22
Pass the aji at the table.
