Achiote paste, a vibrant spice blend from the Yucatán Peninsula, infuses this baked chicken recipe with a dazzling color and a complex, earthy flavor profile. This isn't your average roasted chicken; it's a culinary journey to Mexico, bringing the warmth and vibrancy of the region to your kitchen table. Imagine succulent chicken, kissed by the smoky sweetness of achiote, complemented by bright citrus notes and fragrant herbs. The result is a dish that’s both stunning and incredibly delicious, perfect for a festive meal or a weeknight treat.
This achiote baked chicken recipe is surprisingly easy to make, even for beginner cooks. The simple yet flavorful marinade works its magic, tenderizing the chicken and delivering incredible depth of taste. Ready to transform your dinner routine? Let's dive into the step-by-step instructions and create a truly unforgettable meal.
Tools Needed
- Blender
- Oven
- Refractory dishes
- Aluminum foil
Ingredients
- Whole chicken or pieces
- Vinegar (apple cider preferred): ½ cup
- Orange juice (acidic): 1 liter
- Red onion: 1
- Habanero peppers: 3
- Lemons: 3
- Garlic cloves: 7
- Onions: ½
- Peppers (type unspecified): 10
- Salt
- Banana leaf: 1
- Achiote paste: 250g
Step-by-Step Instructions
Step 1. Prepare the Achiote Marinade
- Blend the red onion, habanero peppers, garlic cloves, achiote paste, orange juice, and vinegar until smooth.
Step 2. Marinate and Prepare the Chicken
- Prepare banana leaves by roasting or boiling them to make them pliable. Line refractory dishes with banana leaves, leaving space for the chicken.
- Place chicken pieces in the prepared banana leaf-lined dishes. Season with salt.
- Pour the achiote mixture over the chicken, ensuring it's well coated. Marinate for at least 4 hours, or preferably overnight.
Step 3. Bake the Chicken
- Cover the refractory dish with the banana leaves and aluminum foil to trap heat.
- Bake the chicken in a preheated oven at 180°C (356°F) for 1 hour.
Step 4. Prepare the Habanero Sauce (Optional)
- finely chop the habanero peppers (remove seeds for less heat), red onion, and lemons. Combine with salt.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Using acidic orange juice is crucial for the marinade.
- Removing habanero seeds reduces the spiciness of the sauce.
- Lemon juice in the sauce helps balance the spiciness and enhances the flavor.
- Covering the chicken with banana leaves and aluminum foil ensures even cooking and prevents burning.
Nutrition
- Fat: approximately 70-100g
- Carbs: approximately 50-70g
- Protein: approximately 100-150g
FAQs
1. Can I substitute the achiote paste?
While achiote paste gives the dish its signature color and flavor, you can try a blend of paprika, cumin, and a touch of cayenne for a similar, though less intense, result.
2. What can I serve with achiote baked chicken?
This dish pairs beautifully with Mexican rice, black beans, corn tortillas, and a fresh salsa. Consider a simple salad with a lime vinaigrette to balance the richness.
3. How long can I store leftover achiote chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen slightly, making it even more delicious the next day!
This achiote baked chicken recipe is a guaranteed crowd-pleaser, offering a vibrant taste of Mexico with minimal effort. From its stunning color to its complex flavors, this dish is perfect for any occasion, bringing a touch of festive flair to your table. Enjoy the delicious results of your culinary adventure!