Achiote Chicken Lime Thighs

This Achiote Chicken transforms simple chicken thighs into a bold and vibrant dish thanks to a homemade achiote paste. The juicy chicken soaks up tangy tomatoes and lime, aromatic cumin, and layers of earthy spices, resulting in fork-tender bites with gorgeous color and savory depth. Serve alongside fluffy rice for a hearty Mexican meal that fills the whole kitchen with mouthwatering smells.

I first made this recipe when hosting a taco night and it was an instant favorite among friends who had never tried achiote. Now it is the go-to dish whenever my family craves something comforting but with a flavor twist.

Ingredients

• Roma tomatoes: Roma tomatoes cook down quickly for a rich base and are less watery which keeps your sauce thick Look for firm bright red tomatoes without soft spots
• White onion: Adds a mild sweetness and foundation for the marinade A fresher onion will have tighter skin and a more pronounced aroma
• Fresh lime juice: Provides zesty acidity that balances the spices and cuts through the richness of the chicken Choose limes that feel heavy for their size and give a little when squeezed
• Homemade achiote paste: Brings earthy color and unique flavor Look for rich red achiote seeds when making paste or use a high-quality store-bought version
• Garlic: Adds savory depth Pick firm unblemished cloves
• Ground cumin Salt and black pepper: Essential for warmth and complexity Always opt for freshly ground pepper
• Boneless skinless chicken thighs: Thighs stay juicier than breasts and absorb more marinade Use free-range chicken if possible for best flavor
• Olive oil: Helps brown the chicken and sauté aromatics Go for extra virgin for a richer taste
• Cilantro: Offers a fresh herbal finish If not a fan feel free to omit

Step-by-Step Instructions

Make the Marinade:

Start by adding achiote paste tomatoes onion garlic lime juice cumin salt and black pepper to a blender Blend on high for one to two minutes until the mixture is completely smooth Stop and scrape down the sides as needed for an even puree

Marinate the Chicken:

Place chicken thighs into a large ziptop bag or shallow dish Pour in the blended marinade making sure every piece is coated Press out as much air from the bag as you can then seal Refrigerate for at least three hours or up to overnight for more intense flavor

Prepare Aromatics:

Before cooking dice another onion and mince a few extra garlic cloves These will go into the skillet to add a subtle base flavor while the chicken finishes marinating

Sauté the Aromatics:

Heat olive oil in a large heavy skillet over medium heat Add the diced onion Cook slowly while stirring for about five minutes until translucent and soft but not brown Add the minced garlic and cook just thirty seconds until fragrant Be careful not to let the garlic brown as it can turn bitter

Cook the Chicken:

Take your marinated chicken out of the fridge and let it come to room temperature for ten minutes Add the chicken pieces and all the marinade to the skillet Arrange them in a single layer Cook uncovered for five minutes to let the sauce reduce a bit Flip over each thigh then continue cooking another eight to ten minutes Let the sauce bubble gently until the chicken is completely cooked through and the sauce has thickened slightly

Finish and Serve:

Remove the pan from heat Taste and adjust salt if needed Plate the chicken with warm fluffy rice Spoon extra sauce over the top and sprinkle generously with freshly chopped cilantro

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Storage Tips

Keep leftover achiote chicken in a sealed container in the refrigerator for up to five days For freezing place in airtight containers and freeze for up to three months To reheat thaw overnight in the fridge and gently warm on the stovetop or in a low oven to preserve moisture

Ingredient Substitutions

If you prefer chicken breast slice it into thick strips and reduce cooking time for juicier results No roma tomatoes on hand use any ripe tomato and scoop out watery seeds Use sour orange juice instead of lime for a more Yucatán flavor No fresh cilantro top with sliced green onions or flat-leaf parsley for a pop of color

Serving Suggestions

Classically paired with white rice this dish also shines with Mexican rice or even roasted potatoes For an authentic touch add maduros sweet plantains and small bowls of charro beans Serve any extra marinade as a sauce for dipping tortillas or drizzling over sautéed veggies

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Cultural and Historical Context

Achiote chicken traces its roots to the Yucatán peninsula where achiote paste is a culinary staple Traditionally wrapped in banana leaves and cooked over an open flame the flavors are both ancient and current Bringing these flavors to a home kitchen connects with centuries of Mexican tradition and family gatherings

Commonly Asked Questions

→ What makes achiote paste unique in this dish?

Achiote paste brings earthy notes and a signature red color from annatto seeds, rounded out with cumin, oregano, and subtle spices.

→ Can I use chicken breasts instead of thighs?

Yes, but chicken thighs provide more tenderness and flavor due to their higher fat content. Adjust cooking time for chicken breasts.

→ How long should I marinate the chicken?

At least 3 hours is recommended, but overnight marination will give the most robust flavor and an extra tender texture.

→ Is achiote chicken very spicy?

No, this dish is more warm than spicy. The blend includes some heat, but balances well with lime and tomato acidity.

→ What are good side dishes for achiote chicken?

White rice, charro beans, maduros (sweet plantains), or calabacitas pair well, soaking up the flavorful sauce.

→ Can leftovers be refrigerated or frozen?

Yes, store in an airtight container. Refrigerate for up to five days or freeze for three months. Reheat gently on stovetop or in the oven.