Chicken Legs With Achiote Garlic Sauce Recipes

MARINATED ACHIOTE CHICKEN RECIPE

Steps:

• 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 is you prefer more heat.) Add both the peppers and water they hydrated in, to a blender.
• Add the achiote paste, orange juice and garlic to the blender and blend until smooth. Set aside.
• 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.
• 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 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.

CHICKEN LEGS WITH ACHIOTE GARLIC SAUCE

Steps:

• Preheat oven to 350°F.
• Toast seeds, spices, and oregano together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes. Cool slightly, then finely grind mixture in grinder.
• Mince garlic and mash to a paste with salt using a large heavy knife, then transfer to a large bowl and whisk in ground spices, juices, and oil.
• Remove skin and all visible fat from chicken, then add chicken to juice mixture and turn to coat.
• Lay foil loosely on top of a 13- by 9-inch baking dish and arrange collard leaves, overlapping, to create a 14-inch round in center of foil. Press foil and leaves loosely into dish to form a well, then mound chicken with sauce in well and fold collards over chicken to enclose. Wrap collard package snugly in foil, crimping edges to seal completely.
• Transfer foil package from baking dish directly to rack in middle of oven and bake until chicken is cooked through, 1 to 1 1/4 hours.
• Transfer foil package to a serving dish, then open foil. (If desired, carefully pull out foil from under collard package.) Open collards and serve chicken with rice and pickled onions.

BAKED CHICKEN LEGS WITH BEST MARINADE

Steps:

• In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
• Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
• Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*