Here’s a recipe for Mexican Pollo en Achiote, a flavorful chicken dish marinated in a vibrant achiote paste:
Ingredients:
- Chicken:
- 4 boneless, skinless chicken thighs or breasts
- Achiote Marinade:
- 3 tablespoons achiote paste
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon honey (optional, for a touch of sweetness)
Instructions:
- Prepare the Marinade:
- In a bowl, combine the achiote paste, orange juice, lime juice, minced garlic, olive oil, ground cumin, oregano, paprika, salt, and black pepper. If using honey, add it to the mixture.
- Whisk until the ingredients are well blended into a smooth marinade.
- Marinate the Chicken:
- Place the chicken thighs or breasts in a large resealable plastic bag or a shallow dish.
- Pour the achiote marinade over the chicken, ensuring that all pieces are well coated.
- Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully penetrate the chicken.
- Cook the Chicken:
- Preheat your grill, oven, or stovetop pan.
- If grilling, preheat the grill to medium-high heat. If baking, preheat the oven to 375°F (190°C).
- Remove the chicken from the marinade and discard the excess marinade.
- Grilling: Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Baking: Place the chicken on a baking sheet and bake for about 25-30 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
- Stovetop: Heat a bit of oil in a skillet over medium heat. Cook the chicken for about 6-8 minutes per side, or until cooked through.
- Serve:
- Let the chicken rest for a few minutes after cooking.
- Serve with your favorite sides such as rice, beans, tortillas, or a fresh salad.
Enjoy your Mexican Pollo en Achiote!
