Annatto paste sold at the grocery stores ready to use, they have it at the international sections.
I used it last night to prepare this dish and the flavors were amazing, everyone loved it.
.3 lbs. skinless, boneless chicken thighs
.4 tbsp. olive oil
.1 tbsp. salt
.1/2 tbsp. Black pepper
.1 tbsp. Achiote (Annatto) paste
Cover a baking sheet with aluminum foil and top with parchment paper (easy cleanup).
Wash chicken, dry with paper towel, and place in single layer on the baking sheet.
Add olive oil, salt, black pepper to the Achiote paste mix well to make a rub.
Rub the chicken with the rub, making sure each piece completely covered with the mixture.
Refrigerate for 2 hours for the chicken to absorbs the flavor.
Before cooking, bring the chicken to room temperature.
In the main time, preheat oven to 430