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Chicken Achiote

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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 1 Hour and 40 minutes
  • Yield: 4 servings 1x


This Chicken Achiote is made with drumsticks, achiote paste, orange juice, olive oil, and salt and pepper. 


  • 9 drumsticks, skinned (approximately 2.5 pounds)
  • 1 oz of achiote paste
  • 1/3-1/2 cup of orange juice
  • Salt and pepper
  • 2 tablespoons of olive oil


  1. 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 1/2 cup of broth in the pan, switch heat to medium low, and cover for about 1 hour.
  2. Mix the achiote and orange juice in a blender and blend until smooth. After an hour, add the achiote sauce into the pan and Let the paste blend with the chicken juice and stir. Cover for another 30 minutes on low heat.


  • When diluting the achiote paste, the exact measurements are not written on the box. The typical proportions are one 3.5 packets of achiote paste to one cup of orange juice mixed in a blender. For this recipe, since we are cooking for 2.5 pounds of chicken, we will be using 1 oz of achiote paste and 1/3 cup of orange juice. 
  • Prep Time: 10 minutes
  • Cook Time: 1.5 Hours
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 270
  • Sugar: 1g
  • Sodium: 480mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 17 g
  • Cholesterol: 35 mg