Chicken in marinade

Combine all ingredients except oil in large bowl.
cover and refrigerate for at least two hours.

Put the mixture in a large heavy-bottomed skillet, bring to a boil over high heat, then reduce the heat and let it continue to cook, covered for 30 minutes.
Remove the lid from the skillet and cook for another 10 minutes or until the chicken is tender.
Remove chicken from skillet and set aside.
Bring the sauce left in the pan back to a boil and cook over high heat for 10 minutes or until reduced by half.

Heat oil in a wok or large nonstick skillet and sauté chicken in batches over medium heat for 5 minutes or until golden brown and crisp.
When serving, pour reduced sauce mixture over chicken pieces and garnish with rice.

achiote seeds are used to color the oil where some food is to be fried.