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To prepare the chicken inasal, rub chicken with salt. Set aside.
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In a glass bowl, put all the marinade ingredients and mix well.
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Immerse the salted chicken in prepared marinade for at least 6 hours or for better flavor marinate the whole chicken overnight.
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Get the whole marinated chicken and drain the excess liquid then stuff with prepared chorizo rice stuffing.
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Bake in a preheated oven over 350F/177C for 1 ½ - 2 hours basting the chicken with annatto garlic oil from time to time until cooked and roasted.
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To prepare the basting sauce the annatto garlic oil, heat up oil in medium heat then add in the annatto seeds. Once the oil turns red, turn off heat then strain the seeds.
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Put a little amount of prepared annatto oil in a pan and cook garlic until aromatic. Lower the heat, then add in the butter. Once the butter has been melted, mix in the rest of the annatto oil. Turn off heat. Set aside to cool down. Add a small amount of left-over marinade to the annatto oil (optional). Set aside for later use as basting,