Achiote Citrus Marinade Recipes

ROAST ACHIOTE CITRUS CHICKEN

Roast Achiote Citrus Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

Ingredients

Achiote Citrus Marinade, recipe follows
1 (3-pound) roasting chicken, rinsed and patted dry
1 onion, peeled
1 head garlic
1 orange

Steps:

Rub the marinade all over the chicken, inside and out. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight.
Preheat oven to 400 degrees.
Lift the chicken from the marinade and place on a work surface. Cut the onion, head of garlic and orange in half and stuff inside the chicken's cavity. Tie the legs together and place on a rack in a roasting pan, breast side down.
Roast 20 minutes, then reduce the heat to 350 degrees and roast 20 minutes longer. Turn the chicken, breast side up, and bake 40 to 50 minutes longer, basting occasionally with the pan juices, until a drumstick feels loose when jiggled and the skin is golden brown. Remove from the oven and let sit 10 minutes before serving. Serve warm with rice and beans.

YUCATáN CHICKEN WITH ACHIOTE

Yucatán Chicken with Achiote image

Categories Chicken Side Marinate Kosher

Yield makes 8 tacos

Number Of Ingredients 14

Ingredients

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.

ACHIOTE MARINADE

Achiote Marinade image

Achiote powder mixed with other spices and herbs can be turned into a paste to marinate and give a smoky flavor to meats, fish and poultry. This makes enough marinade for about one pound of meat.

Provided by gailanng

Categories Southwestern U.S.

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 limes, juice of
4 garlic cloves, finely chopped
2 tablespoons ground achiote (or annatto) or 2 tablespoons dried ancho chile powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 tablespoon brown sugar
1 tablespoon chipotle adobo sauce (optional)
2 tablespoons red wine vinegar
1 tablespoon olive oil

Steps:

Whisk lime juice, garlic, achiote, oregano, cumin, brown sugar, adobo sauce, wine vinegar and oil until well blended.
Add marinade to a ziplock bag with chicken, pork or beef; seal bag and turn to coat. Marinade for at least 3 hours or overnight for more flavor.
Season meat with salt and pepper before cooking.

Nutrition Facts : Calories 65.9, Fat 4.6, SaturatedFat 0.6, Sodium 3.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.8, Protein 0.5

ACHIOTE MARINADE

Achiote Marinade image

Achiote paste can be found in the spice section, or meat section, in Mexican markets. I also saw a recipe on Zaar foor it. This is a great marinade for skirt steak, but is also good with pork and chicken.

Provided by susie cooks

Categories < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

3/4 cup achiote paste
1 cup orange juice
1 cup grapefruit juice
1 habanero pepper, seeded, deveined and minced
1 teaspoon garlic, minced
1 teaspoon toasted cumin seed, ground in a spice grinder
1 teaspoon dry Mexican oregano
1/2 teaspoon fresh ground black pepper

Steps:

Combine all ingredients in a blender. process until thoroughly pureed.

Nutrition Facts : Calories 123.1, Fat 0.8, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 28.1, Fiber 1.4, Sugar 22.9, Protein 2.3

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