Use a large bowl and add the garlic,
chicken stock, vinegar, cilantro seeds, bay leaf, black peppercorns,
annatto seeds and soy sauce. Mix the ingredients well and add the
chicken pieces to be marinated in the fridge for 2-3 hours. Transfer the
chicken marinade to a large heavy-based pan and bring to the boil.
Reduce heat and simmer for 30 minutes with a lid. Remove pan cover and
simmer for a further 10 minutes or until the chicken is tender. Remove
chicken pieces and set aside.
Bring the liquid in the pan to the boil
again. Cook over high heat for 10 minutes or until the liquid has
reduced by half. Using a separate wok, add oil and fry the chicken in
batches over medium heat for 5 minutes or until crisp and brown. Pour
the reduced vinegar mixture over the chicken pieces and serve with rice.