Achiote Chicken With Queso Fresco - cooking recipe

Ingredients

12 boneless skinless chicken breasts or 12 chicken thighs
4 tablespoons achiote paste
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
8 ounces orange juice
1 teaspoon chili powder
1 teaspoon minced garlic
1 onion, sliced
24 ounces queso fresco
12 sprigs fresh cilantro

Preparation

Mix together all spices, Achiote Paste and Orange Juice.
Pour Marinade over Chicken and Marinate Overnight.
Remove Chicken from Marinade (Reserve Marinade).
Place Chicken on an sheet pan or roasting pan.
Top Each Chicken breast with 2 slices of onion.
Bake Chicken until done and onion is caramelized.
Bring Marinade to boil, reduce to simmer and allow to reduce to coat back of spoon.
Pan Chicken, Top with dash of marinade on each piece and top with Queso Fresco.
Serve, topped with cilantro.