Ingredients
- 2 pounds (900 grams) bone-in skin-on chicken thighs
- 1 tablespoon (15 grams) achiote paste (also called red recado)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons coconut oil (or other neutral oil)
- 1 tablespoon brown sugar
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 small plum tomatoes, chopped
- 2 cups (500 ml) chicken broth
- 4 sprigs fresh thyme
- kosher salt to taste
Instructions
- Dissolve the achiote paste in the lime juice. Mix in the soy sauce, cumin and oregano. Cover the chicken with the marinade.
- Melt the coconut oil over medium heat and add in the brown sugar, stirring until completely mixed.
- Reserving the marinade, brown the chicken on both sides. Remove and set aside.
- Add the sliced onion to the pot and cook until soft and slightly browned (about 10 minutes).
- Add the garlic and chopped tomatoes and cook an additional two minutes.
- Add the chicken broth, reserved marinade and fresh thyme to the pot and stir well.
- Return the chicken to the pot. Bring the mixture to a boil, reduce heat and cover. Simmer for 20 minutes, uncover and simmer an additional 20 minutes or until the chicken is tender.
- Season with salt to taste.