Chicken Pibil

Cut the chicken, whole into 8 pieces and pat them dry with paper towels.

In a blender, combine the achiote paste, sour orange juice, garlic cloves, white onion, habanero chile, cumin seeds, black peppercorns, Mexican oregano, sea salt, and water. Blend until the mixture is completely smooth to form the recado (marinade).

Place the chicken, whole pieces in a large bowl. Pour the recado over the chicken, whole, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to marinate deeply.