Chicken Achiote

Chicken Achiote

  • Servings: 4-6
  • Time: 2 hour, 30 minutes
  • Difficulty: easy
  • Print

Achiote or as known Annatto,is a red food coloring that is used in a lot of Mexican food, I buy mine as seeds and ground them at home, and make my own rub.

Annatto paste sold at the grocery stores ready to use, they have it at the international sections.

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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

Bake the chicken for 30-35 minutes; serve with Green rice and Mango salsa. Enjoy!

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8 thoughts on “Chicken Achiote

  1. Pingback: Green Spanish Rice – Cooking from your heart

  2. Pingback: Mango Salsa – Cooking from your heart

  3. I am off to the local grocery now,…….I THOUGHT I had purchased everything I needed for the week but was so obviously wrong. I now need some of the items for this recipe…and the mango recipe. sigh……will let you know what Poor George (the husband) thinks after it is done!

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