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Achiote Chicken A bowl of tender chicken cooked in achiote sauce, served over a bed of fluffy white rice, garnished with fresh herbs

Achiote Chicken

This flavorful Achiote Chicken is a tender and spicy dish, infused with the rich and smoky flavors of homemade achiote paste.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican, Puerto Rican
Keyword: achiote chicken, chicken thighs, easy dinner, Mexican chicken recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinate Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 4
Calories: 426kcal
Cost: $10

Ingredients

  • 3 roma tomatoes cut into pieces
  • 1 white onion divided, ½ for marinade, ½ for sautéing
  • ¼ cup lime juice freshly squeezed
  • 3 tablespoons achiote paste for marinade
  • 3 cloves garlic peeled, 2 for marinade, 1 for sautéing
  • 1 teaspoon cumin ground
  • 1 teaspoon salt for seasoning
  • ½ teaspoon freshly ground black pepper
  • 8 boneless skinless chicken thighs (for the main dish)
  • 1 tablespoon olive oil for cooking
  • Cilantro optional, for garnish

Instructions

  • Add the tomatoes, half of the onion, lime juice, achiote paste, 2 cloves of garlic, cumin, salt, and pepper to a large blender or food processor. Blend until smooth.
    A blender filled with the ingredients for an achiote sauce, including tomatoes, onions, and spices, waiting to be blended into a smooth paste.
  • Place the chicken thighs into a large ziplock bag and pour in the marinade. Seal the bag, pressing out excess air, then refrigerate for at least 3 hours or overnight for the best flavor.
    A ziplock bag containing chicken pieces marinated in a deep orange achiote sauce, ready to be cooked.
  • About 10 minutes before cooking, dice the remaining half of the onion and finely mince the last clove of garlic.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
  • Add the marinated chicken thighs to the skillet, ensuring the marinade is included. Let the chicken cook undisturbed for about 5 minutes, allowing a sear to form.
    A skillet filled with marinated chicken cooking in a rich, vibrant achiote sauce, with onions visible in the background.
  • Flip the chicken thighs over and simmer for 8-10 minutes, or until the sauce has thickened and the chicken reaches an internal temperature of 165°F (74°C).
  • Serve the chicken over arroz blanco (white rice) and garnish with freshly minced cilantro, if desired.

Notes

This Achiote Chicken is perfect for a flavorful weeknight dinner. The achiote paste adds a smoky, deep flavor to the chicken, while the marinade ensures it stays tender and juicy. Serve over arroz blanco for a delicious meal!

Nutrition

Serving: 1Serving | Calories: 426kcal (21%) | Carbohydrates: 7g (2%) | Protein: 55g (110%) | Fat: 21g (32%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 15g | Cholesterol: 273mg (91%) | Sodium: 930mg (40%) | Potassium: 700mg (20%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 15IU | Vitamin C: 30mg (36%) | Calcium: 4mg | Iron: 20mg (111%)
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