Yucatán Chicken With Achiote Recipes
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.
YUCATAN CHICKEN
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.
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- Place Achiote paste, citrus juices, oregano and cumin in a blender; process until it has a smooth texture.
- Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least 1/2 hour in the refrigerator. You can also prepare this meal overnight and just cook before dinner.
- Arrange the banana leaves or aluminum foil, cutting them into squares ready to assemble the chicken packages. Prepare a steamer pot or a large Dutch oven with a lid to cook the chicken.
- Place one piece of chicken in the center of the banana leaf, spoon on some of the marinade sauce, and garnish with a slice of tomato, some slices of onion, 1 epazote leaves, and 1 small roasted garlic. Season with salt and pepper.
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