Yucatecan Chicken in Annatto (Pollo en Achiote)

About this recipe

Chicken marinated in annatto paste with sour orange, garlic and Yucatecan spices, roasted or grilled. Brilliant red-orange colour and deeply spiced flavour.

1. 1

   Make the recado: dissolve 3 tablespoons annatto paste in the juice of 2 sour oranges (or 1 orange + 1 lemon). Add 3 crushed garlic cloves, 1 teaspoon dried oregano, half a teaspoon cumin, 4 ground cloves, salt and black pepper.

   

   💡 If sour orange is unavailable, use equal parts orange and lemon juice.

2. 2

   Make deep cuts in the chicken (1kg pieces or butterflied whole). Rub the achiote recado all over, especially into the cuts. Marinate at least 2 hours in the fridge, or overnight.

   

   💡 The longer it marinates, the more intense the flavour and colour.

3. 3

   Preheat oven to 200°C. Place the chicken in a roasting tin on a bed of sliced onion and sour orange rounds. Cover with foil for the first 30 minutes.

   
4. 4

   Remove foil and roast a further 20 minutes until the skin is caramelised and crispy. The chicken should reach 75°C at the thickest point.

   

   💡 In the last few minutes, switch to the grill setting to char the crust.

5. 5

   Rest 5 minutes. Serve with Yucatecan white rice, black beans, pickled red onions and warm tortillas.