Chicken breasts with achiote paste recipe

Chicken Breasts with Achiote Paste recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for chicken breasts with achiote paste is a flavorful and vibrant dish that will take your taste buds on a journey. Achiote paste, derived from the seeds of the annatto tree, adds a rich earthy flavor and a beautiful red hue to the chicken. The dish is easy to prepare, making it perfect for a weeknight dinner or a special occasion. The tender and juicy chicken paired with the aromatic spices in the paste creates a mouthwatering combination that is sure to impress.

Keywords: chicken breasts, achiote paste, flavorful, vibrant, easy to prepare.

Chicken breasts with achiote paste recipe details

Chicken breasts with achiote paste recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

3 piece(s)	chicken breasts, boned and skinned (700 – 800g)
	For the paste:
2 tsp	annatto seeds
1 tsp	oregano, dried
1 tsp	cumin seeds
1 tsp	black peppercorns
1 tsp	sea salt
1 tsp	allspice, whole
2 tbsp	olive oil
2 tbsp	water
1 tsp	vinegar, e. g. apple cider
1 tsp	lemon juice, fresh
2 tsp	garlic, pressed
2 small	chillies, seeded and finely chopped (e.g. jalapeno or bird’s eye)

Instructions

To make achiote paste blend the annatto, oregano, cumin, pepper, salt and allspice.

Grind finely and add oil, water, vinegar, lemon juice, garlic and chili to create a paste.

Rub onto chicken breasts and store covered for at least 30 minutes in the fridge.

Put the breasts in a lightly oiled casserole dish, cover with a lid or aluminium foil and bake in a fan-forced oven (180ºC) for about 30 minutes.

Then turn over the chicken and decrease the temperature to 160ºC and bake for another 35 minutes without lid.

Serve e. g. with rocket salad, crispy bread and Mojo Rojo.

Tip:
• Add 1-2 ground cloves to the marinade/paste.


Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a