Yucatan Chicken with Achiote Recipe

Name: Yucatan Chicken with Achiote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless, skinless chicken breasts; 1/2 cup fresh orange juice; 2 teaspoons dried Mexican oregano, toasted and ground; 16 cloves garlic, dry-roasted (page 158); 1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat); 2 teaspoons achiote paste (page 149); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice; 1 tablespoon lemon-infused olive oil (page 162); 2 tablespoons vegetable oil; Lime or orange wedges; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Pickled red onions or orange or pineapple segments

Servings: persons

2 pounds boneless, skinless chicken breasts
1/2 cup fresh orange juice
2 teaspoons dried Mexican oregano, toasted and ground
16 cloves garlic, dry-roasted (page 158)
1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat)
2 teaspoons achiote paste (page 149)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 tablespoon lemon-infused olive oil (page 162)
2 tablespoons vegetable oil
Lime or orange wedges
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled red onions or orange or pineapple segments

1
Cut the chicken into 1/2-inch-wide strips.
2
In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade.
3
Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
4
To cook the chicken, remove the strips from the marinade and drain off any excess liquid.
5
In a large, heavy skillet, heat the oil over medium-high heat.
6
Saute the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
7
Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
8
To serve, lay the tortillas side by side, open face and overlapping on a platter.
9
Divide the filling equally between the tortillas and top with salsa and pickled onions.
10
Grab, fold, and eat right away.
11
Or build your own taco: lay a tortilla, open face, in one hand.
12
Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds boneless, skinless chicken breasts, 1/2 cup fresh orange juice, 2 teaspoons dried Mexican oregano, toasted and ground, 16 cloves garlic, dry-roasted (page 158), and more.

Yes, Yucatan Chicken with Achiote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yucatan Chicken with Achiote

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