Are you ready to embark on a culinary journey to the sun-drenched Yucatan Peninsula? Then get ready to experience the explosion of flavor that is Pollo en Achiote! This vibrant dish, featuring chicken marinated in a rich achiote paste, is incredibly flavorful, relatively quick to make, and perfect for a weeknight dinner or a special occasion. It's a fantastic example of delicious and healthy meals you can easily create at home. Let's dive into this easy recipe!
Ingredients:
- 2 lbs boneless, skinless chicken thighs (or breasts, for leaner option)
- 1/4 cup achiote paste (found in Latin American markets or online)
- 1/2 cup orange juice (freshly squeezed is best!)
- 1/4 cup lime juice (freshly squeezed, again!)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for added heat)
- Salt and freshly ground black pepper to taste
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 cup chicken broth
Instructions:
Marinating the Chicken:
- In a medium bowl, whisk together the achiote paste, orange juice, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper. Make sure the achiote paste is fully incorporated to create a smooth paste.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor. The longer it marinates, the more intense the color and flavor will be.
Cooking the Pollo En Achiote:
- Heat a large skillet or Dutch oven over medium-high heat. Add the sliced onions and bell peppers and sauté until slightly softened, about 5 minutes. Set aside.
- Remove the chicken from the marinade (reserve the marinade!) and sear the chicken pieces until golden brown on both sides. This step helps develop a beautiful crust and enhances the overall flavor.
- Pour the reserved marinade into the skillet, scraping up any browned bits from the bottom. Add the chicken broth.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. If using chicken breasts, reduce cooking time to 15-20 minutes.
- Add the sautéed onions and peppers back into the skillet during the last 5 minutes of cooking time.
Serving Suggestions:
Serve your Pollo en Achiote hot, ideally with some fluffy rice and warm tortillas. A simple side salad or some steamed vegetables would complement the dish perfectly. This dish offers a fantastic quick dinner idea for busy weeknights.
Tips and Variations:
- For extra flavor: Add a bay leaf to the marinade and remove it before serving.
- Spice it up: Increase the amount of cayenne pepper or add a pinch of chipotle powder for a spicier kick.
- Make it a one-pan meal: Roast the chicken and vegetables together in a baking dish at 375°F (190°C) for approximately 45-50 minutes.
- Use different cuts of chicken: Chicken breasts will cook faster, but thighs will result in a juicier, more flavorful dish.
Nutritional Information (per serving, approximate):
This will vary depending on the serving size and ingredients used. However, Pollo en Achiote is generally a good source of protein and offers various vitamins and minerals from the vegetables. A detailed nutritional breakdown can be easily generated using online nutritional calculators with the specific ingredients and portion size.
This easy recipe provides a healthy and delicious homemade cooking experience. Enjoy this vibrant and flavorful taste of the Yucatan!