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Achiote is a spice and natural food coloring derived from the seeds of the annatto tree (Bixa orellana). It is widely used in Latin American, Caribbean, and Filipino cuisines for its earthy, slightly peppery, and mildly sweet flavor. Achiote is often used to marinate meats, enhance rice dishes, and give food a rich reddish-orange color. It is commonly found in the form of whole seeds, powder, or achiote paste (a blend of annatto, vinegar, garlic, and spices).
Popular Recipe: Achiote Chicken (Pollo en Achiote)
Ingredients:
- 2 chicken breasts or thighs
- 2 tablespoons achiote paste (or 1 tablespoon achiote powder + 1 tablespoon vinegar)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ cup orange juice (for a citrus marinade)
Instructions:
- Prepare the marinade: In a bowl, mix achiote paste, garlic, cumin, oregano, salt, pepper, lime juice, olive oil, and orange juice. Stir until well combined.
- Marinate the chicken: Coat the chicken with the achiote mixture and let it marinate for at least 1 hour (preferably overnight) for better flavor.
- Cook the chicken:
- Grill: Cook over medium heat for about 6-8 minutes per side until fully cooked.
- Pan-fry: Heat a skillet and cook the chicken for 5-7 minutes per side until golden brown.
- Oven-bake: Bake at 200°C (400°F) for 25-30 minutes.
- Serve and enjoy: Pair with rice, tortillas, or a fresh salad.
Summary
Achiote is a flavorful spice used in Latin American cooking, often in marinades and stews. Pollo en Achiote is a delicious and vibrant dish featuring achiote-marinated chicken with a citrusy, smoky taste.