Marinated Achiote Chicken

• 분량: 4 to 6
• 활동 시간: 35 mins
• 총 시간: 1 hour 5 minutes

재료

2 dried Guajillo chile peppers (about 6-inch)

1 cup water

2 ounces achiote paste

¼ cup plus 1 tablespoon fresh orange juice

¼ cup plus lime

1 tbls cumin

1 tbls oregano

1 tbls vinegar

3 small to medium-sized garlic cloves, peeled, roots trimmed (about 1½ tablespoons)

1 approximately (3½ pound) whole cut up chicken, skinless, bone-in

breading: if frying. Can skip curry but why!!!

Make a seasoned flour dredge with 2 cups all-purpose flour

1 tbls adobo,

1 tbs sazon

1 tsp salt

1 tsp pepper

2 tsp cumin

2 tsp curry powder

1 tsp oregano

1 tsp achiote powder, and

2 tsp mushroom powder

방향

Add the Guajillo peppers and water to a small pot and bring to a boil. Then reduce the heat to low and simmer for five minutes. Turn off the heat, cover the pot and let it stand for 30 minutes.

Remove the stems and seeds from the hydrated peppers.

(Leave some seeds if you want more heat.)

Add the hydrated peppers and the water to a blender along with the achiote paste, orange juice and garlic, and blend until smooth. It's the most beautiful brick-red color.

Add the chicken pieces to a large zip-lock bag and pour in the achiote marinade, which shouldn’t be hot because of the addition of the orange juice. Move the chicken pieces around to be sure they’re all well coated, remove the air from the bag and seal it. Then put this in another large zip-lock bag to ensure it doesn’t leak. Place in the refrigerator for at least 3 hours and ideally overnight.

Preheat the oven to 375°F and once the chicken is done marinating, add it, and all of the marinade to a large enough baking dish to hold the everything snugly. Sprinkle with salt and pepper.

Bake just until it’s cooked through, about 45 minutes. Flip the pieces over about halfway through the cooking time and sprinkle with salt and pepper. Once it’s cooked through, flip the chicken over once more, sprinkle sightly with a bit more salt, and serve.

Prepare the chiles. Add the Guajillo peppers and water to a small pot and bring to a boil. Then reduce the heat to low and simmer for five minutes. Turn off the heat, cover the pot and let it stand for 20 minutes.

Remove the stems and seeds from the hydrated peppers. (Leave some seeds if you prefer more heat.) Add both the peppers and water they hydrated in to a blender.

Blend the marinade. Add the achiote paste, orange juice and garlic to the blender and blend until smooth. Set aside.

Marinate. Add the skinless, bone-in chicken pieces to a large zip-lock bag and pour in the achiote marinade, which shouldn’t be hot because of the addition of the orange juice. Move the chicken pieces around to be sure they’re all well coated, remove the air from the bag and seal it. Then put this in another large zip-lock bag to ensure it doesn’t leak. Place in the refrigerator for at least 3 hours and ideally overnight.

Bake and serve. Preheat the oven to 375°F and once the chicken is done marinating, add it, and all of the marinade to a large enough baking dish (approx. 9 x 13-inch) to hold the everything snugly. Sprinkle with salt and pepper.

Bake in the preheated 375°F oven just until it’s cooked through, about 45 minutes. Flip the pieces over about halfway through the cooking time and sprinkle with salt and pepper. Once it’s cooked through, flip the chicken over once more, sprinkle sightly with a bit more salt, and serve.

Fry:

Try frying tell golden then back st 350 for 20 min