Pollo Al Achiote En Caldo De Limaachiote Marinated Chicken Recipes

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POLLO AL ACHIOTE EN CALDO DE LIMA(ACHIOTE MARINATED CHICKEN)



Pollo al Achiote en Caldo de Lima(Achiote Marinated Chicken) image

Provided by Sonia

Categories     Main Course

Number Of Ingredients 24

4 chicken legs (about 3 pounds total)
1/3 large white onion (reserve the rest)
2 cloves garlic (smashed)
1 stalk celery
1 serrano
2 bay leaves
Handful of cilantro
1 teaspoon of peppercorns
Salt to taste
1 1/2 ounces achiote paste
Sour orange juice (juice of 2 oranges and 2 limes mixed)
2 cloves garlic (sliced)
2 chipotles in adobo
1 teaspoon oregano
Salt to taste
1 large beef steak tomato (quartered)
Reserved onion from above
1 red or orange bell pepper
1 poblano
1-2 chile guero (caribe or yellow wax pepper)
2 teaspoons chicken bouillon powder
1 cup broth (from cooking chicken)
6 limes
1/2 cup cilantro

Steps:

  • Prepare the Chicken Stock and Marinade:
  • Add the chicken to a large pot. Fill with 8 cups of water and remaining ingredients listed to prepare stock. Bring to a boil, reduce to a simmer and cook for 1 hour, skimming off the top as needed.
  • While the chicken cooks, prepare achiote marinade. Add all of the ingredients to the blender. Blend on high until smooth, set aside.
  • Remove the cooked chicken from the broth into a storage container. Pour in the achiote marinade and toss to coat evenly. Marinate in refrigerator overnight. Strain the broth, let cool on stove top. Then refrigerate overnight.
  • Preheat oven to 400 degrees F. Line a baking sheet with foil paper. Add the tomato, onion, bell pepper, poblano, and chile guero. Roast for 20 minutes.
  • Remove from oven and let cool. Remove stems and seeds from peppers. Transfer all vegetables to the blender. Add bouillon and chicken broth. Blend on high until smooth. Strain into a bowl.
  • Preheat oven to 400 degrees F. Transfer marinated chicken to a baking sheet lined with a wire rack. Let come to room temperature for 20 minutes. Bake for 20 minutes. Then cook under broiler for 3-5 minutes to crisp up and brown the skin. Remove chicken from oven and cover with foil paper to keep warm.
  • Preheat 2 tablespoons of oil to medium heat. Add the strained sauce and cook at a low simmer for 5 minutes. Skim off any fat from top of stock. Add 4 cups of chicken stock, juice of 4 limes and 1/2 of the cilantro. Cook for 10-15 minutes.
  • To plate, add one piece of chicken to a shallow bowl, ladle in the lime broth. Garnish soup with sliced limes and remaining cilantro Garnish chicken with pickled red onions(see link below). Serve with rice and warm corn tortillas.

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