Combine the garlic, vinegar, chicken stock, bay leaf, coriander
seeds, black peppercorns, annatto seeds and soy sauce in a large bowl.
Add the chicken, cover and leave to marinate in the refrigerator for
2 hours.
Transfer the chicken mixture to a large heavy-based pan and bring to
the boil.
Reduce the heat, cover and simmer for 30 minutes.
Remove the lid from the pan and continue cooking for 10 minutes, or
until the chicken is tender.
Remove the chicken from the pan and set aside.
Bring the liquid to the boil again and cook over high heat for 10
minutes, or until the liquid has reduced by half.
Heat the oil in a wok or large frying pan, add the chicken in
batches and cook over medium heat for 5 minutes, or until crisp and
brown.
Pour the reduced vinegar mixture over the chicken pieces and serve
with rice.
Note : If annatto seeds are unavailable, substitute 1/4 teaspoon
paprika combined with a generous pinch of turmeric. The annatto seeds can
be left in the dish bit are too hard to eat.
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