Recipe Achiote chilli chicken

Morning Glory

Morning Glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
9:01 AM
Messages
48,635
Location
Maidstone, Kent, UK
It doesn’t get much simpler than this and if you haven’t got achiote then get some! Achiote is a really special spice and tastes like no other. Serve the chicken hot or cold with salad and boiled new potatoes. A pineapple salsa or chutney is a rather nice accompaniment. The recipe makes enough for a very light meal for two people. Multiply quantities up, using more chicken breasts for larger/more portions.

fullsizeoutput_8874.jpeg


Ingredients
1 large chicken breast
1 tbsp Kashmiri chilli
1 tbsp ground achiote
½ tbsp garlic powder
A pinch of salt
Juice of 1 lime
1 tbsp pineapple juice
Fresh thyme or organo leaves
Slices or small wedges of lime

Method
  1. Place the chicken breast on a sheet of clingfilm. Cut it through, horizontally to form 2 pieces. Cover the pieces in another piece of clingfilm and beat with a rolling pin to increase surface area and flatten them to an even thickness. Remove cling film and cut each piece into 3 or 4 evenly sized pieces.
  2. In a suitable bowl, mix the chilli, achiote, garlic powder salt, lime juice and pineapple juice to a thick paste. Add the chicken pieces and coat them thoroughly in the paste. Cover and marinate for a few hours or overnight.
  3. Heat the oven to 180C. Place the chicken pieces on a baking tray and cook for 25 minutes, turning once. Sprinkle the thyme/oregano over.
  4. Serve with lime slices or wedges.
fullsizeoutput_8878.jpeg



fullsizeoutput_887c.jpeg
 
Feel you on the achiote! It's a prevalent addition to American Southwest cooking given the Mexican and Latino influences. I've always got the dry powder and a block of the paste. Sometimes I use it just for coloring and sometimes for flavoring but either way I've always got some! 👍
 
Barriehie said:
Feel you on the achiote! It's a prevalent addition to American Southwest cooking given the Mexican and Latino influences. I've always got the dry powder and a block of the paste. Sometimes I use it just for coloring and sometimes for flavoring but either way I've always got some! 👍
Click to expand...
Yeah. I also have the block of paste which has other ingredients in it. Its a very good product. I think there is only one brand?
 
Morning Glory said:
It doesn’t get much simpler than this and if you haven’t got achiote then get some! Achiote is a really special spice and tastes like no other. Serve the chicken hot or cold with salad and boiled new potatoes. A pineapple salsa or chutney is a rather nice accompaniment. The recipe makes enough for a very light meal for two people. Multiply quantities up, using more chicken breasts for larger/more portions.

View attachment 128617

Ingredients
1 large chicken breast
1 tbsp Kashmiri chilli
1 tbsp ground achiote
½ tbsp garlic powder
A pinch of salt
Juice of 1 lime
1 tbsp pineapple juice
Fresh thyme or organo leaves
Slices or small wedges of lime

Method
  1. Place the chicken breast on a sheet of clingfilm. Cut it through, horizontally to form 2 pieces. Cover the pieces in another piece of clingfilm and beat with a rolling pin to increase surface area and flatten them to an even thickness. Remove cling film and cut each piece into 3 or 4 evenly sized pieces.
  2. In a suitable bowl, mix the chilli, achiote, garlic powder salt, lime juice and pineapple juice to a thick paste. Add the chicken pieces and coat them thoroughly in the paste. Cover and marinate for a few hours or overnight.
  3. Heat the oven to 180C. Place the chicken pieces on a baking tray and cook for 25 minutes, turning once. Sprinkle the thyme/oregano over.
  4. Serve with lime slices or wedges.
View attachment 128618


View attachment 128619
Click to expand...

Ok.a Indian spice place s5spice is 5 away from me . They have it in stock. I will go later.

Russ
 
Achiote in México; onoto in Venezuela; annato in other parts of the world.
It's a deliciously earthy spice, when used as the star of a dish - like MG's chicken!
In México, it's used for a thousand dishes, especially in moles. In Venezuela, it's used in our Xmas hallacas (something like tamales, but more complex) and as a colouring agent.
Talking about colouring, it's also used to make Cheshire, Red Leicester, Cheddar, Edam and Mimolet a yellowish-orange colour.
It grows easily from seed; I had some in the garden, until a tree fell on it!
Onoto.jpg
Onoto Flower.jpg
 
rascal said:
The achiote hunt started with giggle saying a spice shop 5 mins away had plentiful supplies.
I knew the shop was Indian so I wrote it down.the guy looked at it and said he is the new owner and they dont sell it.
So a day later I'm still.looking.
The hunt continues

Russ
Click to expand...
Oh dear. Its not an Indian spice so maybe look for Mexican ingredients in NZ on google?
 
The achiote hunt started with giggle saying a spice shop 5 mins away had plentiful supplies.
I knew the shop was Indian so I wrote it down.the guy looked at it and said he is the new owner and they dont sell it.
So a day later I'm still.looking.
The hunt continues

Russ
 
rascal said:
The achiote hunt started with giggle saying a spice shop 5 mins away had plentiful supplies.
I knew the shop was Indian so I wrote it down.the guy looked at it and said he is the new owner and they dont sell it.
So a day later I'm still.looking.
The hunt continues

Russ
Click to expand...
This url should yield the search term achiote within websites ending with the country code NZ, for New Zealand. They're slow to load here since I'm a half a planet away but there are boatloads...
 
Last edited:
Morning Glory said:
Oh dear. Its not an Indian spice so maybe look for Mexican ingredients in NZ on google?
Click to expand...

Pretty certain when giggle it said Amazon but I dismissed that because from memory the wife said we cant get Amazon stuff????
There was also a store on Auckland???

Russ
karadekoolaid said:
Try looking for annato seeds. Same thing, different language. :laugh:
Click to expand...

What to grow??? Or grind ?????

Russ
 
You must log in or register to reply here.
Back
Top Bottom