Hispanic Kitchen

Spice It Up!

Yields 6 servings



3 large boneless chicken breast
1 ounce annatto paste (also known as achiote)
1 jalapeño, roughly chopped
4 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon fresh oregano (or ½ tablespoon dried)
Juice of 1 large orange
3 tablespoons red wine vinegar
¼ cup olive oil
1½ teaspoons salt



1. Butterfly the chicken and lay flat in a large, glass baking dish. You should have 6 pieces.

2. Combine all the ingredients in the blender for the marinade. Blend on high until smooth, taste for salt. Pour the marinade over the chicken and coat evenly. Cover and marinate in refrigerator for 2 to 3 hours.

3. When ready, preheat the oven to 425ºF. Line a baking sheet with easy release foil paper. Remove the chicken from marinade and transfer to a lined baking sheet. Bake for 22 minutes, turning chicken over halfway through cooking time. Serve with your favorite sides or slice thin and use for a taco filling! 



Other recipes by Sonia:

Mexican Red Rice
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

Views: 15271

Tags: Achiote, Annatto, Chicken, paprika, vinegar


You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

Comment by Sonia Mendez Garcia on August 5, 2013 at 2:29pm

You are very welcome Francesca....hope you can find some soon.

Comment by Francesca Tate on August 5, 2013 at 2:08pm

THANKS! I LOVE that photo, by the way, that shows not only the paste but also the other ingredients, especially the beautiful citrus. That's the way to eat!! Thank you, Sonia!

Comment by Sonia Mendez Garcia on August 5, 2013 at 1:58pm

I do know which one he's talking about and I did purchase it one time, but did not use it because it had lard in it, lol! There are other brands of paste as well "Yucateco" and it comes in a powder form as well. You would have to find a Mexican Market probably to find the best selection. I would imagine that somewhere in Brooklyn, there must be some available....I will ask my friend Norma, she lives in the city....:)

Comment by Francesca Tate on August 5, 2013 at 1:54pm

And I'm guessing that achiote pasta is not the same product as Goya's achiotina. The manager at my nearby Latin supermarket keeps telling me that they don't sell El Guapo (we were just there after I got your reply) and that Goya Achiotina is "the same thing!" But achiotina has lard in it, so I don't think so. I'm trying to avoid using extra fat!  We're in Brooklyn, NY.

Comment by Sonia Mendez Garcia on August 5, 2013 at 11:50am

Good question Francesca!! As far as I know, they are safe to eat once ground up. I tried making my own annatto paste, but found it to be too gritty for my liking. So, I do purchase the blocks of paste already prepared. I love making the oil as well, love the aroma and love the color it gives to the foods. Check out the picture attached and it shows the brand of annato-achiote paste that I use most often.

Comment by Francesca Tate on August 5, 2013 at 11:39am

Follow-up question for Sonia, or any other cooks. Please don't laugh because I have encountered other foods that were safe to eat EXCEPT for seeds. So I am double-checking. I often make achiote oil from annatto seeds, letting the seeds sizzle and then using only the oil for other meals. But I haven't yet eaten the seeds. Are annatto seeds that have been ground into a powder safe to eat? I like making different pastes for cooking. Thank you!

Comment by Sonia Mendez Garcia on August 4, 2013 at 10:11pm

That is a great tip Francesca! I love using citrus an alot of my savory dishes. I think it bring out all the flavors of the dish and adds a nice zest! I love Chef Daisy Martinez!

Comment by Francesca Tate on August 4, 2013 at 7:24pm

Oh yes!! I'm trying this. Chef Daisy Martinez just told me last week about citrus as a great, savory substitution for salt, for those of us who can't use salt for medical reasons.!!! I love the achiote paste-cumin adobo mixture. I just have to find it here in Brooklyn!!

Comment by Sonia Mendez Garcia on July 24, 2013 at 1:17pm

You are so welcome Sherry! I am happy to hear you really enjoy this recipe. I keep a large supply of annatto paste in my refrigerator because I love using it to prepare a variety of dishes. As a matter of fact, I will be using this marinade for some shrimp this afternoon...I love it! Thanks again!!

Comment by Sherry on July 24, 2013 at 1:12pm
This is such a good recipe! I have used it as listed but recently I made it with a whole cut up chicken. I doubled the adobo recipe and removed the skin, marinated it in a plastic bag overnight then baked it covered for 30 min. At 425; then uncovered it, turned the chicken over and baked uncovered for about 20 min. Fabulous! Thanks for this great recipe.

© 2014   Hispanic Kitchen  

Contact Us | FAQs | Advertising | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service

Visit Us On Facebook Visit Us On Google Plus