Having discovered a new spice there is no stopping me! Achiote has a beautiful subtle and fascinating flavour. It reminds me a little of Saffron not because it tastes similar but because it has such an unusual complex flavour. This is such a simple recipe that I can hardly believe it tastes so good! No onions or garlic, it couldn't be easier to prepare. I grilled (broiled) the chicken - but I'm sure the chicken could be cooked on a BBQ/grill. I used a culinary blow-torch to char the chicken. The paprika I used is Hungarian paprika (not smoked paprika) and it is significantly hot. I do mean hot! If you don't have it then add a teaspoon of hot chilli powder to mild unsmoked paprika.
Ingredients (serves 2)
350g boned and skinned chicken thighs
25g achiote paste
Juice of one blood orange (or substitute orange plus a squirt of lime juice)
3 heaped tsp hot unsmoked Hungarian paprika (or substitute mild paprika plus 1 tsp hot chilli powder)
1/2 tsp salt
Method
Ingredients (serves 2)
350g boned and skinned chicken thighs
25g achiote paste
Juice of one blood orange (or substitute orange plus a squirt of lime juice)
3 heaped tsp hot unsmoked Hungarian paprika (or substitute mild paprika plus 1 tsp hot chilli powder)
1/2 tsp salt
Method
- Mix together the achiote paste, orange juice, paprika and salt until smooth.
- Open out the chicken thighs, place in a bowl and and coat them them thoroughly in the mixture.
- Cover and leave overnight.
- Cook under a hot grill (broiler), turning once for approximately 10 mins per side or until tender and slightly charred.
- Finish the charring with a blow-torch (optional)
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