1. Combine vinegar, garlic, lemon juice, salt, cumin, oregano, achiote and pepper in a small bowl; stir.  Coat chicken well with this mixture and cover.
2. Refrigerate at least 2 hours.
3. Heat 1 tablespoon of oil, over medium heat, in a large skillet.  Cook chicken legs, turning occasionally, to brown on all sides, 5 to 10 minutes. Remove from heat.
4. Place remaining 1 tablespoon of oil in a large heavy gauge pot with fitted lid.  Place one of the banana leaves folded over the oil.  Layer 1/2 of the chicken, 1/2 of the onions and 1/2 of the tomatoes in that order over leaf. Place another of the banana leaves over tomatoes.  Repeat layers in same order.  Top with remaining banana leaf.  Drizzle with the water and cover pot tightly.
5. Simmer 1 hour or until chicken is fully cooked (thermometer inserted in the thickest part of the leg registers 180°F.)

*Achiote in powder (annatto in powder) can be found in the spice section in Latino Markets.

** Banana leaves can be found in the produce department or the freezer department in Latin markets.

This recipe is also available on our Hispanic website, Pollo Salvadoreño.

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