• In a bowl, combine the chicken with 1 tbsp annatto oil, adobo, sazon, lime or lemon juice, and your choice of fresh herbs (optional). Mix well, ensuring the chicken is fully coated.

  Pro Tip: For maximum flavor, marinate the chicken in the refrigerator for at least one hour, or ideally overnight.
• Remove the marinated chicken from the refrigerator about an hour before cooking to allow it to reach room temperature.
• Heat a pan over medium-high heat. Once the pan is hot, add the remaining 1 tbsp of annatto oil and add the marinated chicken. Top the chicken with sliced onions and sprinkle the onions with a pinch of salt and pepper.

  Reduce the heat to medium and cook for 5-7 minutes.
• Flip the chicken and continue cooking until it reaches an internal temperature of 165°F, about 5-7 minutes more.
• Remove the chicken and continue to brown the onions until softened but still maintaining a slight crunch.
• Serve the chicken with the onions on top.

Pairing Suggestions:

• Pairs great with white rice and/or beans.
• On French bread as a sandwich
• Season with fresh cilantro and lime for tacos.

Pro tip:

• After removing the chicken and onions from the pan, add cooked white rice and scrape the browned bits from the pan. This makes for a delicious pan-fried rice that is my favorite pairing for this chicken dish.