Pollo al Achiote en Caldo de Lima(Achiote Marinated Chicken)
Course Main Course
Cuisine Mexican
Servings 4Servings
Ingredients
Ingredients
For Chicken Stock
4chicken legsabout 3 pounds total
1/3large white onionreserve the rest
2clovesgarlicsmashed
1stalk celery
1serrano
2bay leaves
Handful of cilantro
1teaspoonof peppercorns
Salt to taste
For Achiote Marinade
1 1/2ouncesachiote paste
Sour orange juicejuice of 2 oranges and 2 limes mixed
2clovesgarlicsliced
2chipotles in adobo
1teaspoonoregano
Salt to taste
You Will Also Need
1large beef steak tomatoquartered
Reserved onion from above
1red or orange bell pepper
1poblano
1-2 chile guerocaribe or yellow wax pepper
2teaspoonschicken bouillon powder
1cupbrothfrom cooking chicken
6limes
1/2cupcilantro
Instructions
First Day
Prepare the Chicken Stock and Marinade:
Add the chicken to a large pot. Fill with 8 cups of water and remaining ingredients listed to prepare stock. Bring to a boil, reduce to a simmer and cook for 1 hour, skimming off the top as needed.
While the chicken cooks, prepare achiote marinade. Add all of the ingredients to the blender. Blend on high until smooth, set aside.
Remove the cooked chicken from the broth into a storage container. Pour in the achiote marinade and toss to coat evenly. Marinate in refrigerator overnight. Strain the broth, let cool on stove top. Then refrigerate overnight.
Next Day
Preheat oven to 400 degrees F. Line a baking sheet with foil paper. Add the tomato, onion, bell pepper, poblano, and chile guero. Roast for 20 minutes.
Remove from oven and let cool. Remove stems and seeds from peppers. Transfer all vegetables to the blender. Add bouillon and chicken broth. Blend on high until smooth. Strain into a bowl.
Preheat oven to 400 degrees F. Transfer marinated chicken to a baking sheet lined with a wire rack. Let come to room temperature for 20 minutes. Bake for 20 minutes. Then cook under broiler for 3-5 minutes to crisp up and brown the skin. Remove chicken from oven and cover with foil paper to keep warm.
Preheat 2 tablespoons of oil to medium heat. Add the strained sauce and cook at a low simmer for 5 minutes. Skim off any fat from top of stock. Add 4 cups of chicken stock, juice of 4 limes and 1/2 of the cilantro. Cook for 10-15 minutes.
To plate, add one piece of chicken to a shallow bowl, ladle in the lime broth. Garnish soup with sliced limes and remaining cilantro Garnish chicken with pickled red onions(see link below). Serve with rice and warm corn tortillas.
Notes
This recipe requires marinating time overnight. Enjoy together or as two separate recipes!