Melt margarine and add achuete. Sauté until achuete color bleeds out. Strain and discard seeds. Set aside achuete margarine.
Combine marinade ingredients in a pot and add half of achuete margarine. Add chicken and marinate in the refrigerator for at least 1 hour. Simmer covered in marinade for 25 minutes or until chicken is cooked through. Drain but reserve sauce.
Pan-fry in remaining achuete margarine just before serving. Place on platter. Add back sauce in pan and simmer for 5 minutes then serve on the side.
Makes 5 servings.
(Yield: 5 pieces and 1/2 cup sauce)