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
How to Make It
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.
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.
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.
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