Achiote Chicken
Achiote chicken brings the vibrant flavors of Mexico straight to your table. The marinade, made with a rich blend of achiote paste, tomatoes, and spices, infuses the chicken with bold, savory notes that will captivate your taste buds.
This dish is all about simple ingredients working together to create something extraordinary. The marinade tenderizes the chicken while delivering a burst of flavor with every bite. Perfect for weeknight dinners or impressing guests.
Serve it over a bed of fluffy arroz blanco for a complete meal, and garnish with fresh cilantro for an added pop of color and freshness. Achiote chicken is an irresistible dish that will quickly become a favorite.
Achiote Chicken Ingredients
Achiote paste forms the foundation of this dish, infusing the chicken with its earthy, slightly tangy flavor, while providing a rich red hue.
Roma tomatoes bring a burst of fresh sweetness that balances the spices and complements the savory chicken perfectly.
Lime juice adds a zesty brightness that enhances the depth of the marinade and brings a refreshing contrast to the rich flavors.
Garlic and onion provide aromatic warmth, infusing the chicken with a savory depth that elevates the overall taste.
Freshly ground black pepper and cumin bring subtle heat and warmth, rounding out the flavor profile for a perfectly spiced dish.
Recipe Tips
- Marinate for Maximum Flavor: To truly enhance the flavor, marinate the chicken overnight. The longer the chicken sits in the achiote marinade, the more it will absorb the bold, tangy flavors of the paste and spices. If you’re short on time, aim for at least 3 hours of marinating to achieve a well-rounded taste.
- Perfecting the Sauce Consistency: As the chicken simmers, make sure to keep an eye on the sauce. If it thickens too quickly, you can add a little water or chicken broth to loosen it up. For a richer sauce, let it cook longer until it reaches your desired consistency, which will add a depth of flavor to the dish.
- High Heat for Searing: When cooking the chicken, avoid stirring immediately after placing it in the skillet. Allow it to sear on each side to create a flavorful crust. This step also helps lock in the juices, ensuring your chicken remains tender and juicy.
What to Serve with Achiote Chicken
- Arroz Blanco: The classic pairing with achiote chicken is arroz blanco, a simple yet flavorful white rice dish. Its lightness perfectly complements the rich, smoky flavors of the chicken, while absorbing the delicious marinade and sauce. It’s the ideal base to balance the meal.
- Grilled Vegetables: Serve this chicken alongside grilled vegetables such as bell peppers, zucchini, and corn. The slight char and sweetness from the vegetables provide a beautiful contrast to the savory, spiced chicken. Plus, the smoky flavor from the grill enhances the overall Mexican theme.
- Crispy Tortillas: To complete your Mexican-inspired meal, serve the achiote chicken with crispy corn tortillas. The crunch of the tortilla adds texture to the dish, and you can scoop up the flavorful sauce, creating the perfect bite with every mouthful.
FAQ
- Can I use bone-in chicken for this recipe? Yes, bone-in chicken can be used, but you will need to adjust the cooking time. Bone-in pieces take longer to cook, so ensure the chicken reaches an internal temperature of 165°F (74°C).
- Can I substitute store-bought achiote paste? Absolutely! While homemade achiote paste brings an added depth of flavor, you can use store-bought achiote paste as a convenient substitute. Just be mindful that store-bought versions can vary in strength, so adjust the amount to your taste.
- Is this recipe suitable for meal prep? Yes, this achiote chicken is perfect for meal prep! Store it in an airtight container in the fridge for up to 5 days, or freeze it for longer storage. Reheat in the oven for the best results.
- Can I make the marinade ahead of time? Yes, you can prepare the marinade in advance and store it in the fridge for up to 2 days before using. This allows the flavors to meld together, making it even more flavorful when marinating the chicken.
Achiote Chicken
Ingredients
- 8 boneless skinless chicken thighs
- 3 Roma tomatoes chopped
- 1 white onion divided
- ¼ cup freshly squeezed lime juice
- 3 tablespoons achiote paste
- 3 garlic cloves peeled and divided
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Begin by combining the Roma tomatoes, half of the onion, lime juice, achiote paste, two garlic cloves, cumin, salt, and pepper in a blender or food processor. Blend the ingredients until smooth, creating a well-balanced marinade.
- Transfer the chicken thighs into a large ziplock bag, then pour in the prepared marinade. Seal the bag, removing as much air as possible, and refrigerate for at least 3 hours, or overnight for deeper flavor absorption. Alternatively, marinate the chicken in a covered bowl.
- About 10 minutes before cooking, finely dice the remaining half of the onion and mince the last garlic clove.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for approximately 5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to become fragrant.
- Add the marinated chicken thighs and all the marinade to the skillet. Let the chicken sit undisturbed for about 5 minutes to achieve a nice sear.
- Flip the chicken over and continue to simmer for another 8-10 minutes, or until the sauce has thickened to your desired consistency.
- Serve the chicken over a bed of arroz blanco, garnished with freshly minced cilantro for a pop of color and flavor.
Notes
To freeze: Store in an airtight container in the freezer for up to 3 months. When ready to enjoy, reheat in the oven for optimal results.
