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6 cloves garlic, crushed
1 cup cider vinegar
1-1/2 cups chicken stock
1 bay leaf
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon annatto seeds
3 tablespoons soy sauce
1-1/2 to 2 pounds chicken pieces
2 tablespoons cooking oil
Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds, and soy sauce in a large bowl. Add the chicken pieces, cover and leave to marinate in the refrigerator for 2 hours.
Transfer the chicken mixture to a large heavy-based pan and bring to a 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 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 is 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 (I strain mine, since the seeds are too hard to eat), and serve with rice.
NOTE - If annatto seeds are not available, substitute 1/4 teaspoon paprika combined with a generous teaspoon of tumeric. The annatto seeds can be left in the dish, but are too hard to eat.