4 whole chicken legs (thighs attached), skin on for flavor, off to reduce fat.
8 poblano chiles, roasted, skins and seeds removed.
4 jalapeno peppers, chopped
2 large onions, chopped.
2 large tomatoes, chopped
8 garlic cloves, chopped
1/2 cup chopped cilantro
2 1/2 pints chicken stock or canned chicken broth
1 batch of habanero sauce juice of one lemon
1 teaspoon ground achiote seeds. (grind the seeds and then sift through a sieve to remove large particles).
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon coriander powder
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Add just enough olive oil to a 14" skillet to coat the bottom. If you don’t have a skillet this large cut the recipe in half and make two batches. Sauté chicken for about 5 minutes on each side or until browned. Remove the chicken and sauté the onions for a few minutes. Add the chicken and all of the remaining ingredients except the poblanos and half the cilantro.
Bring to a boil and then simmer, partially covered for 20 minutes or until the chicken is done. Turn the chicken over halfway through and then add the roasted poblanos (to prevent them from being overcooked). Add the remainder of the cilantro at the very end and add extra salt if needed. Once again, serve with warm tortillas.