Achiote chicken

This is a new recipe I have for my new menu at work. It combines a lot of flavors and the end result is simply spectacular. The Achiote paste should be available at your local grocery store , hopefully . There are no substitutions available to my knowledge, and if you don’t have Achiote paste find it since you will not be disappointed .As a matter of fact you will probably start finding more uses for it and it will be a staple I your kitchen much like it is in central and South America .
Basically it is a paste made from anatto seeds and spices . Anatto seeds are used a lot as a food color and depending on where you live ,it has a different name , still once used properly it is just simply divine and the aromas the paste releases are not easily forgotten …
Here is my recipe:
1 whole chicken
3 oz Achiote paste
1/2 cup orange juice
1 onion, puréed
3 fresh garlic cloves puréed
Salt and pepper
Start by pouring orange juice in a pot and bring to a boil. Once boiling add Achiote paste and turn down the heat and simmer until Achiote is dissolved add onion and garlic purée and adjust seasoning with salt and pepper. Set aside and let cool. Make sure it has the consistency of quicksand.
Truss the whole chicken and rub the Achiote Orange onion paste and massage it in.
Roast the chicken in 350 degree oven about 24-35 minutes until done.
I serve it with roasted potato and seasonal vegetables , don’t really need anything else….




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