Achiote chicken

Ingredients

• 2 tbsp (30 ml)achiote paste
• 3 tbsp (45 ml)white vinegar
• 1lemon, juiced
• ¼ mediumonion
• 1 clovegarlic
• ⅓ cup (about 80 ml)water
• to tastesalt
• 1chicken leg with thigh attached
• ½onion, cut into half-moons
• 1courgette, cut into batons
• 1carrot, cut into batons
• 1radish, sliced

Instructions

1. 1

   Blend marinade

   Blend the achiote paste, vinegar, lemon juice, quarter onion, garlic, water and salt until smooth.

2. 2

   Score chicken

   Use a knife to make a few cuts in the chicken so the marinade can reach further into the meat.

3. 3

   Marinate chicken

   Put the chicken in a baking dish or resealable bag and pour over the achiote sauce. Ideally, leave it to marinate for at least 3 hours; if time is short, cook it straight away.

4. 4

   Layer vegetables

   Cut two pieces of aluminium foil to the same size. Arrange the courgette, carrot, radish and half-moon onion in a layer on one piece.

5. 5

   Seal the parcel

   Set the chicken on top of the vegetables and pour over the marinade, taking care not to spill it. Cover with the second piece of foil.

6. 6

   Steam until cooked

   Steam the foil parcel for 40 minutes to 1 hour.

What is pollo en achiote?

Pollo en achiote is chicken flavoured with achiote, a richly coloured seasoning used in Mexican cooking. Here, the paste is blended with vinegar and lemon for a sharp, savoury marinade.

This version cooks the chicken in a foil parcel with vegetables, keeping the marinade close to the meat and making the meal in one package.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 24g protein, 27g carbs, 5g fat.

The chicken provides most of the protein, while the vegetables and marinade contribute the carbohydrates. The achiote paste and chicken account for much of the fat; serve with extra vegetables or a modest portion of beans to round out the plate.

The achiote marinade

Achiote paste: blending it with water helps make a sauce that can coat the chicken. Vinegar and lemon juice add acidity, while onion and garlic give the marinade a savoury base.

Salt: add it to taste when blending. Achiote pastes vary, so tasting the sauce before it touches the raw chicken helps you judge its seasoning.

Make the cuts count

Scoring: make a few cuts through the thicker parts of the chicken without cutting it into pieces. This gives the marinade more places to reach.

Marinating: three hours or longer is the preferred option, so allow for that when planning. The recipe also permits cooking the chicken straight away if you are short on time.

Build a snug foil parcel

Vegetable layer: arrange the courgette, carrot, radish and onion first, then set the chicken on top. Keep the foil pieces large enough to cover and seal the contents.

Marinade: pour it over the chicken carefully so it stays inside the parcel. A tight seal helps contain the liquid during steaming.

Check the chicken and vegetables

Timing: steam for 40 minutes to 1 hour, as the recipe gives a range rather than one exact cooking time. The chicken’s size and the heat of the steamer can affect how long it takes.

Doneness: check the thickest part of the chicken with a food thermometer; it should reach 75°C. The vegetables should be tender when pierced.

Serve it simply

The chicken and vegetables can be served straight from the parcel, with any cooking juices spooned over the top. Rice, beans or warm tortillas make useful accompaniments if you would like a more substantial plate.

Open the foil carefully, as trapped steam can escape quickly.

Recipe notes & tips

• Blend the marinade until smooth so the achiote paste is evenly distributed.
• Use a resealable bag or a non-reactive dish for marinating the chicken.
• If marinating ahead, keep the chicken covered in the refrigerator.
• Cut the vegetables into similarly sized batons so they cook at a similar pace.
• Seal the foil parcel securely before placing it in the steamer.
• Check the thickest part of the chicken rather than relying only on the stated cooking time.

Variations

• Add orange: replace some of the lemon juice with orange juice for a softer citrus note.
• Use chicken thighs: choose bone-in thighs and check each piece for doneness before serving.
• Swap the vegetables: use sliced peppers in place of the radish or carrot.
• Add fresh herbs: scatter coriander over the cooked chicken just before serving.
• Serve with tortillas: spoon the chicken and vegetables into warm tortillas with the cooking juices.

Common mistakes to avoid

• Skipping the cuts: the marinade has less access to the meat; score the thicker parts of the chicken first.
• Leaking foil: cooking juices can escape; fold the edges over firmly to seal the parcel.
• Overfilling the parcel: the foil may be hard to close; keep the chicken and vegetables in a single compact layer.
• Guessing doneness by time alone: check the thickest part of the chicken reaches 75°C.
• Opening the parcel carelessly: hot steam can escape; lift the foil away from your face and hands.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, either in a covered pan or in the microwave.

Frequently asked questions