Spiced Chicken (serves 4)

Spiced Chicken (serves 4)

Love it, love it, when I eat something new and find out what ingredients I need for my take on the recipe. Was in a Mexican restaurant the other day – love Mexican food but have to avoid tacos and fajitas and am confused when cooking by the different peppers and how much of them is needed – and ordered Achiote Chicken (could also be shrimp, steak or chicken wings). Didn’t know that achiote is a spice (also called annatto) and can be applied as a dry rub (along with other spices) to create a delicious and mildly spiced dish. Basically, I mixed together some achiote, garlic salt, cumin and dried oregano and popped it in a Ziploc bag with 2 chicken breasts and put it in the fridge for an hour before cooking. After an hour I took out the chicken and wrapped each breast in aluminum foil and cooked them in the oven for 30 minutes. The result was a very moist chicken breast with a mildly spicy taste (think if I hadn’t wrapped the chicken breasts in foil they would have been very dry). I sliced the chicken (it is good hot or cold) and served it with slices of avocado, fine slices of red onion and cherry tomatoes and a lime cilantro dressing – OMG!

RUB RECIPE (for 1lb meat)

2 tsp. ground annatto/achiote
2 tsp. garlic salt
1 tsp. cumin
1 tsp. dried oregano


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