INGREDIENTS
1/4 cup
achiote seeds
1
ancho chile
1
bay leaf
1/4 tsp
black pepper
4
chicken leg quarters
2 tbsp
coconut vinegar
4 servings
fire-roasted tomatoes
3 cloves
garlic
1 tsp
ginger
4 servings
grill cheese
1 stalk
lemongrass
3 tbsp
lime juice
2 tsp
salt
1 tbsp
sugar
1 cup
vegetable oil
3
whole garlic cloves