You won’t believe the amazing flavor in this dish the vibrant colors and aromas are seductive to say the least. The most complicated part is preparing the marinade. Your guest will be impressed as you open up the banana leaves to uncover the reds and citrus colors and watch the vapors and scent rise, their mouths will be watering….
WHAT YOU’LL NEED
Achiote citrus chicken
Four Chicken breast (bone in or boneless your choice)
1 brick of achiote
Juice of 1 lemon
Juice of 1 orange
4 garlic cloves minced
1 teaspoon dry oregano flakes
1 teaspoon ground cumin
1 tablespoon of salt
1 teaspoon ground black pepper
Preheat oven to 350 degrees
Take all your ingredients listed except the chicken and blend in blender till thoroughly
Combined to make marinade.
In your cooking pan place banana leave to line the pot and still have enough to fold over chicken once placed inside.
Place your chicken in pot and pour marinade over make sure all the pieces are coated, marinade a minimum of 2 hours the longer the better.
Fold banana leaves over coated chicken to completely cover put top on your pot and prepare to put in oven.
Place in oven and cook for approximately an hour checking after 40 minutes.
Serve with white rice, ingredients can be found at any local latin supermarket.
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Nancy was born and raised in Chicago’s Southside. Growing up in a Mexican casa, she always remembers watching her Mom and Grandmother cooking in the kitchen as a child and watching the vapors rise from the stove and the array of colorful ingredients that went into the creations. Dishes like Mole, Chiles Rellenos, and Pozole. The flavor in these dishes were amazing. Now as an adult, the flavors and the aromas in these dishes are pure nostalgia for Nancy. Nancy is a self-taught, with 26 years of learning experience and 3 years professional. Nancy and her business partner, who own Las Dos Fridas catering in Andersonville, have catered for the Mayor’s Office for Special Events such as Viva Latino Music Fest and the M.A.D.D. Candlelight Ceremony. They also cater to fashion shows with local designers like Horacio Nieto Jr. Recently, Nancy has also dabbled in giving cooking classes and it’s something that she loves doing and will continue to do. She specializes in all kinds of cuisine but focuses on vegan, vegetarian, and gluten free cuisine. Nancy’s motto is to keep it as authentic as possible, but also making it healthier without compromising flavor.