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1
In a large glass or ceramic baking dish, mash the achiote paste with the garlic and ginger.
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2
Stir in the ketchup and honey, then add the orange juice and cilantro.
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3
Set aside 1/2 cup.
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4
Add the chicken breasts to the remaining marinade, turning to coat them well.
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5
Cover with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.
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6
Meanwhile, cut the tips off of the plantain.
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7
Make a cut just through the skin, then peel.
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8
Using a mandoline, thinly slice the plantain lengthwise.
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9
In a large nonstick skillet, heat the oil until shimmering.
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10
Working in batches, fry the plantain strips over moderately high heat until golden and crisp, 3 to 4 minutes.
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11
Using tongs, transfer the plantain strips to paper towels, letting as much oil as possible drip back into the skillet.
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12
Sprinkle the plantain strips with salt.
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13
Light a grill or preheat the broiler.
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14
Remove the chicken from the marinade and season with salt and pepper.
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15
Grill or broil for about 10 minutes, turning, until browned and just cooked through.
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16
Transfer to a platter and cover with foil.
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17
In a small saucepan, stir the chicken stock into the reserved 1/2 cup marinade and boil over high heat until slightly reduced, about 5 minutes.
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18
Set the chicken on plates and spoon the Jicama Salsa alongside.
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19
Garnish with the plantain and serve with the sauce.
