Juice of 2 limes
Juice of 1 grapefruit
Juice of 4 oranges
4 cloves garlic, minced
100g achiote paste
salt flakes and freshly-milled black pepper
1.5kg chicken chopped into 8 pieces
fried red onions, sour cream and tortillas, to serve
1 Preheat oven to 180°C. Combine the juices, garlic and achiote paste in a blender and purée until smooth. Season with salt and pepper, then rub onto the chicken pieces and set aside for 30 minutes.
2 Wrap in sheets of non-stick baking paper then place in a French oven and fit the lid. Bake for 1 ½ hours, until the chicken is just cooked and tender. Serve with fried onions, sour cream and tortillas.