This Chicken Achiote is made with drumsticks, achiote paste, orange juice, olive oil, and salt and pepper.
This is one of my grandmas favorite recipes. The key ingredient? Achiote Sauce. Since this chicken has bones, its always best to leave it cooking for a while on low heat as the bone produces the best flavor.
Whole, bone-in chicken takes longer to cook than boneless pieces, no matter the method. This is because of the way that heat radiates throughout the meat. In a boneless, skinless breast, there is no skin to retain moisture and no bones to conduct heat, so it cooks faster but can dry out.
What is a good dish to pair this with?
I recommend pairing this dish with sopa seca! It is very traditional mexican and absolutely delicious!
What you will need
- Chicken: I used chicken drumsticks for this although you could use bone-in chicken thighs.
- Achiote Paste: You can buy achiote paste at your local Mexican grocery store, although they sell them at the ethnic section of most grocery stores. You can also buy them on amazon.
- Orange Juice: For best flavor, use freshly squeezed orange juice, although store bought orange juice can work too.
How to make Chicken Achiote
Add olive oil in medium heat in a large deep pan with a cover and start by browning the chicken. Brown the chicken 5 minutes per side and keep switching as the chicken browns all over. Add about ½ cup of broth in the pan, switch heat to medium low, and cover for about 1 hour.
Mix the achiote and orange juice in a blender and blend until smooth. After an hour, add the achiote paste into the pan and Let the paste blend with the chicken juice and stir. Cover for another 30 minutes on low heat.