1 kilo chicken thighs or breast de-boned
1 tsp. annatto powder
2 tbsp. salt
1/2 cup sugar
1 head garlic, crushed (optional)
In a bowl combine annatto powder, sugar and garlic. Coat evenly each piece of meat with the mixture. In a container with cover, pile chicken pieces one on top of the other. Cover and keep refrigerated for 2 to 3 days to cure.
In a frying pan fry to medium heat each chicken pieces in batches for 3 to 5 minutes each side or until coating caramelize.