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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

319 calories; calories from fat 18%; protein 45g; fat 6.2g; saturated fat 1.1g; carbohydrates 20g; fiber 2.5g; sodium 762mg; cholesterol 107mg.
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