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Aztec Chicken

  • Category: Main Dish, Poultry
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 30 minutes
  • Total Cooking time: 35 minutes

This recipe is a wonderfully easy to make recipe that can and should be started the night before to allow the ingredients to fully marinate into the chicken. The name comes from the beautiful red color that the meat gets from the achiote paste marinade, which is a flavorful paste made from ground annato seeds and spices that is readily available in most supermarkets in the exotic/hispanic food section.

While it is wonderful as a baked dish, especially if you prepare it in a terra cotta pot, this recipe finds its real glory in grilling the chicken over an open hardwood flame which imparts a mellow flavor to the finished dish, Try this at your next barbecue instead of traditional chicken breasts. This dish is truly as much a pleasure on the eye as it is on the palate.

Amount Measure Ingredients
2 1/2 lbs boneless, skinless chicken breasts
2 tablespoon crushed garlic
1 small yellow onion, minced fine (pureed if possible)
2 oz package Achiote Paste
1 oz Tequila
1/4 cup orange juice
2 tablespoon lime juice

To prepare:

In a large bowl, combine the garlic, onion puree, achiote paste, tequila and the juices. Combine well to form a thick paste. Place the chicken breasts in a glass casserole pan or a bowl and cover with the marinade, mixing to coat well. Cover the mixture and refrigerate at least 1 hour, overnight is preferable.

To cook, place the chicken breasts in a single layer in a soaked terra cotta cooking dish and bake at 350 degrees for 35 minutes or until juices run clear when chicken is pierced with a fork. Serve with steamed white rice or roasted potatoes.