Achiote Chicken Rice Recipes

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ACHIOTE CHICKEN & RICE



Achiote Chicken & Rice image

Looking for a chicken skillet that's bursting with Latin American flavor? Look no further than this tasty dish flavored with annatto and manzanilla olives.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/2 cup KRAFT Real Mayo
2 Tbsp. annatto paste
1 whole chicken (3 lb.), cut up, skin removed
1 cup long-grain white rice, uncooked
1 cup chopped onions
1 red pepper, cut into strips
2 cloves garlic, minced
2 cups water
1 chicken bouillon cube
1/3 cup manzanilla olives, halved
1 Tbsp. chopped fresh cilantro

Steps:

  • Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.
  • Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.
  • Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.
  • Top with olives and cilantro.

Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

YUCATáN CHICKEN WITH ACHIOTE



Yucatán Chicken with Achiote image

Categories     Chicken     Side     Marinate     Kosher

Yield makes 8 tacos

Number Of Ingredients 14

2 pounds boneless, skinless chicken breasts
1/2 cup fresh orange juice
2 teaspoons dried Mexican oregano, toasted and ground
16 cloves garlic, dry-roasted (page 158)
1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat)
2 teaspoons achiote paste (page 149)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 tablespoon lemon-infused olive oil (page 162)
2 tablespoons vegetable oil
Lime or orange wedges
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled red onions or orange or pineapple segments

Steps:

  • Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
  • To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
  • Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

RED ACHIOTE MEXICAN RICE



Red Achiote Mexican Rice image

Make and share this Red Achiote Mexican Rice recipe from Food.com.

Provided by Mexi-Rosie

Categories     White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups white rice
1/2 white onion, chopped
2 cloves garlic, minced
1 tablespoon achiote (Annato red condiment paste available at Mexican food stores)
1 poblano chile, deveined and seeded diced (optional)
1/3 cup cooking oil
4 cups chicken broth
salt or powdered bouillon, to taste
1 sprig cilantro
1/2 key lime, its juice

Steps:

  • Rinse rice and drain well.
  • Set apart.
  • Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
  • Heat oil in a skillet and fry rice on medium heat until lightly brown.
  • Add the processed liquid and let it reach boiling point.
  • At this point add half of the broth (hot) Simmer covered until broth is consumed.
  • Fluff rice with a fork from the edges to the center.
  • Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
  • Lower heat, cover and cook for about 15 more minutes.
  • Fluff it again from the edges to the center.
  • Uncover just to add the cilantro sprig.
  • Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
  • Garnish with poblano strips.

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