In a large mixing bowl add the bay leaves, garlic powder, pepper, soy sauce, vinegar, 1 whole garlic and the 1/2 annatto powder. Stir to combine everything.
8 leaves bay, 2 whole garlic, 1 tbsp garlic powder, 2 tsp black pepper, ½ cup dark soy sauce, 2 cups rice wine vinegar, 3 tsp annatto powder
Add the chicken and thoroughly stir making sure all of the chicken is covered in the marinade. Cover with clingfilm and put in the fridge for 4 – 8 hours.
5 lbs chicken
When ready, remove the chicken from the marinade and lightly pat dry the excess marinade.
Put the marinade to one side for a moment. You will be needing it later.
Place a large pan over a medium high heat and add 2 tbsp of the oil. When hot, add the chicken and cook until browned all over. Normally within 5 minutes. Remove from the heat.
3 tbsp vegetable oil
Place a small pan over a medium heat and add 1 tbsp of oil. When hot, add the garlic and cook until brown. Add the remaining annatto powder and gently simmer for 2 – 3 minutes.
3 tbsp vegetable oil
Return the chicken pan to the heat and add the garlic and annatto powder mixture and the marinade from earlier.
Bring the mixture to a simmer, put a lid on the pan and cook for about 40 – 45 minutes or until the chicken is full cooked.
Remove the lid and cook for a further 10 minutes or until the sauce has reduced slightly and thickened.
Serve with rice pouring the sauce over the chicken.