← Nouns Cooking · Mexican

Ingredients

• 2 kg chicken pieces (thighs, drumsticks and breasts), skin on
• 60 g Achiote (annatto) paste
• 300 ml sour orange juice, or 200 ml orange juice plus 100 ml lime juice
• 4 cloves Garlic, toasted in a dry pan, then peeled
• 1 tsp dried oregano (Mexican if possible)
• ¼ tsp Cumin
• ¼ tsp ground allspice
• ½ tsp Black pepper
• 1½ tsp Salt
• 1 Red onion, sliced
• 2 Tomato, sliced
• 2 large pieces of banana leaf (or foil) (optional)
• 1 habanero chilli, to serve with pickled onions (optional)

Method

1. Blend the achiote paste, citrus juice, toasted garlic, oregano, cumin, allspice, pepper and salt until smooth.
2. Slash the chicken pieces to the bone in a couple of places, coat them all over with the marinade and leave in the fridge for at least 2 hours (overnight is best).
3. Heat the oven to 180°C (160°C fan, 350°F). Pass the banana leaves briefly over a flame or hot pan so they turn glossy and pliable, then line a baking dish with them, leaving plenty overhanging.
4. Lay in the chicken and every drop of marinade, then cover with the onion and tomato slices. Fold the leaves over the top and cover the dish tightly with foil.
5. Bake for 1 hour, then uncover and baste. Bake uncovered for another 20–30 min, until the meat pulls easily from the bone and the thickest piece reads 75°C (165°F).
6. Serve in the leaves with the brick-red juices spooned over, warm tortillas, black beans and pickled red onions.

Tips

• Achiote stains everything it touches, so wear gloves and use a glass or steel bowl for marinating.
• Bitter (Seville) orange is the traditional citrus; the orange and lime mix gets you close.

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich Rick Bayless Mexico in My Kitchen