Achiote Citrus Marinade
(from Cera82v’s recipe box)
Marinate 1 1/2 lbs chicken legs and thighs in the same manner. Bake in a roasting pan or a baking sheet in a 350F oven for 40 minutes, or until the meat pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup. Refrigerate the juices so the fat rises to the top.
When the chicken is cool, remove and discard the skin and bones and cut or shred the meat into bite sized pieces. Skim off and discard the fat that has risen from the cooking juices, and use the remaining brown cooking liquid to reheat the chicken in a slow oven.
Source: Mesa Mexicano, Mary Sue Milliken and Susan Feniger
Categories: Chicken
Ingredients
- 2/3 cup freshly squeezed orange juice
- 1/4 cup achiote paste
- 2 to 3 jalapeno chiles, stemmed and seeded if desired
- 7 garlic cloves, peeled
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 bunch cilantro, stems and leaves
Directions
-
Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.