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Pollo al Achiote en Caldo de Lima(Achiote Marinated Chicken)

Course Main Course
Cuisine Mexican
Servings 4 Servings

Ingredients

Ingredients

    For Chicken Stock

    • 4 chicken legs about 3 pounds total
    • 1/3 large white onion reserve the rest
    • 2 cloves garlic smashed
    • 1 stalk celery
    • 1 serrano
    • 2 bay leaves
    • Handful of cilantro
    • 1 teaspoon of peppercorns
    • Salt to taste

    For Achiote Marinade

    • 1 1/2 ounces achiote paste
    • Sour orange juice juice of 2 oranges and 2 limes mixed
    • 2 cloves garlic sliced
    • 2 chipotles in adobo
    • 1 teaspoon oregano
    • Salt to taste

    You Will Also Need

    • 1 large beef steak tomato quartered
    • Reserved onion from above
    • 1 red or orange bell pepper
    • 1 poblano
    • 1-2   chile guero caribe or yellow wax pepper
    • 2 teaspoons chicken bouillon powder
    • 1 cup broth from cooking chicken
    • 6 limes
    • 1/2 cup cilantro

    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!