CHICKEN ADOBO

When  you look up recipes for Chicken Adobo ou have to choose between either a Phillipino recipe or a Mexican recipe.  I couldn't choose so I decided to combine my favorite ingredients from each of them and make my own recipe.

Chicken Adobo
1 1/2 to 2 pounds boneless, skinless chicken breasts
  3tablespoons butter
1 large onion, chopped
2 cloves garlic, sliced VERY thin
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 cup orange juice
3 tablespoons honey
1/2 tablespoon achiote seeds
1 cup boiling water
1 teaspoon basil
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper

• Cover achiote seeds with boiling water. 
• Cover and set aside overnight. 
• Drain seeds discarding water.
• Place seeds, orange juice, soy sauce, vinegar, cayenne, paprika, cinnamon, honey, salt, pepper and garlic in a food processor. Grind until well blended.
• In a large wok or skillet, heat butter over medium-high heat. Sear the chicken on one side until light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.  
• Add the onions over the chicken.
• Pour the seed mixture over chicken and heat through.
• Serve hot over rice and vegetable sides.