Yucatán Chicken with Achiote

Ingredients

• 32 oz pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil

Marinade

• 4 oz fresh orange juice
• 2 teaspoons dried Mexican oregano, toasted and ground
• 16 cloves garlic, dry-roasted
• 1 or 2 habanero chiles, dry-roasted
• 1-¾ achiote paste (½ package)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice

Procedure

Toast garlic in air fryer, 20 minutes @ 370°F

Slice chicken (suitable for taco filling)

Combine marinade ingredients. Add chicken, marinate.

Oil Instant Pot. Add chicken and marinade. Slow Cook on Low for 6 hours.

Serve on taco with pickled onion.

Notes

ref: Epicurious