Pibil Pollo from Mexico

• ⅓ c achiote paste
• ⅓ c fresh-squeezed orange juice, from 1 large orange
• 1 tsp granulated sugar
• 1 tsp white vinegar
• 3 cloves garlic, grated on a microplane
• 1 tsp Mexican oregano
• 2 tsp kosher salt
• 4 chicken leg quarters, skinned
• Pickled red onions, avocado, cilantro, and warmed tortillas or rice to serve

Combine achiote paste, orange juice, sugar, vinegar, garlic, oregano, and salt in a medium bowl and whisk until smooth. Place chicken in a large zip-top bag, add the marinade, seal and turn to coat thoroughly. Refrigerate at least 1 hour or up to 4 hours.

Cut four 12-inch squares of parchment and aluminum foil. Layer a piece of parchment over each piece of foil. Place one leg quarter in the center of each foil-and-parchment square and brush remaining marinade over each leg. Bring the ends of the foil squares together and fold over the ends to seal.

Add 2-3 inches of water to the bottom of a Dutch oven and place a steamer basket over the water. Make sure the water does not come over the steamer basket. Bring the water to a simmer over medium-high. Place foil packets in the steamer basket, cover the Dutch oven and cook until chicken is cooked through, about 45 minutes.

Remove packets from Dutch oven and carefully unwrap chicken, saving juices that have collected in the packets. Shred chicken and toss with reserved juices. Serve with rice or tortillas, pickled red onion, avocado, and cilantro.