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Mayan Chicken

James Carrier
Yield Makes 4 servings

Ingredients

  • 4 chicken breast halves (about 10 oz. each), skinned
  • 2 tablespoons salted red achiote paste (see note above)
  • 1 can (14 1/2 oz.) crushed tomatoes
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon teaspoon pepper
  • 1 tablespoon olive oil
  • 1 green bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
  • 1 onion (8 oz.), peeled and chopped

Nutrition Information

  • calories 319
  • caloriesfromfat 18 %
  • protein 45 g
  • fat 6.2 g
  • satfat 1.1 g
  • carbohydrate 20 g
  • fiber 2.5 g
  • sodium 762 mg
  • cholesterol 107 mg

How to Make It

  1. Rinse chicken and pat dry. Rub achiote paste all over chicken. In a bowl, mix tomatoes, lemon juice, ginger, garlic, thyme, salt, cumin, oregano, and pepper; add chicken and turn to coat. Cover with plastic wrap and chill at least 3 hours or up to 1 day.

  2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add bell pepper and onion and stir often until limp, about 10 minutes.

  3. Add chicken and its marinade to pan and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink at the bone (cut to test), about 10 minutes. With tongs, transfer chicken to a wide, shallow serving bowl; pour sauce over chicken.