Pollo En Achiote Recipes

POLLO ADOBADO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
• Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
• Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
• Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

POLLO PIBIL

Steps:

• Marinate the chicken: Combine the orange juice lime juice, achiote paste, garlic, cumin, oregano, salt, and allspice in a blender. Then add to a large ziploc bag or non-reactive bowl. Add the chicken and marinate for at least 1 hour, but no more than 4 hours.
• Slow Cooker: Add the marinated chicken, bay leaf, and marinade to the slow cooker. Cook on low for 8 hours until the chicken is fork-tender.
• Shred with 2 forks and let sit in the slow cooker in the juices for 15-30 minutes if possible. Serve with warmed corn tortillas, limes, pickled red onions, cilantro, and habanero salsa.

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.

POLLO CON ACHIOTE

Steps:

• Coloca en la licuadora la pasta de achiote junto con el vinagre, el diente de ajo, el jugo de 1 naranja o bien del limón, el agua y licua hasta que todos los elementos se integran.
• En una bolsa de plástico sellable coloca las piezas de pollo. recuerda que es importante retirar la piel y los depósitos de grasa que encuentres. Baña el pollo con la mezcla de achiote y deja marinando el tiempo que te sea posible. Yo recomiendo dejar marinar desde la noche anterior.
• Corta los vegetales en tiras. En un trozo de papel aluminio colócalos junto con el pollo, agrega sal al gusto y cierra bien el papel aluminio.
• Cocina al vapor de 40 minutos a 1 hora.
• Disfruta con una deliciosa ensalada y una porción de arroz.

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

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.

POLLO ASADO

Steps:

• Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.
• Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour (4 hours tops). Any longer will break down the proteins in the chicken, making it mushy. (See Note 2)
• Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade (See step 5 below). We will be grilling with indirect heat.
• For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
• Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.
• When chicken is cooked, discard any leftover marinade.