Best 2 Achiote Chicken With Queso Fresco Recipes

Embark on a culinary journey to the vibrant flavors of Mexico with our delectable Achiote Chicken with Queso Fresco recipe. This dish tantalizes your taste buds with a harmonious blend of spices, tender chicken, and creamy queso fresco. Perfectly balancing smoky, earthy, and tangy notes, the achiote paste, a traditional Mayan condiment, infuses the chicken with a rich, reddish hue and an array of complex flavors. Served alongside a refreshing salsa verde, this dish offers a delightful contrast of textures and a burst of freshness.

But that's not all! Our comprehensive article also features a collection of equally enticing recipes that showcase the versatility of achiote paste. Discover the zesty Achiote Shrimp Tacos, where succulent shrimp are marinated in achiote and grilled to perfection, nestled in warm tortillas with a medley of vibrant toppings. For a hearty and comforting meal, try the Achiote Pork Stew, where tender pork is braised in a rich achiote-based sauce, infused with aromatic spices and vegetables. And for a delightful side dish, whip up the Achiote Roasted Vegetables, where colorful vegetables are tossed in achiote paste and roasted until caramelized, offering a smoky and slightly sweet flavor profile.

Each recipe is meticulously crafted to highlight the unique characteristics of achiote paste and its ability to transform ordinary ingredients into extraordinary dishes. Whether you're a seasoned home cook or just starting your culinary adventures, our Achiote Chicken with Queso Fresco recipe and the accompanying collection will inspire you to explore the depths of Mexican cuisine and create unforgettable meals that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

YUCATáN CHICKEN WITH ACHIOTE

Yucatán Chicken with Achiote image

Categories Chicken Side Marinate Kosher

Yield makes 8 tacos

Number Of Ingredients 14

Ingredients

2 pounds boneless, skinless chicken breasts
1/2 cup fresh orange juice
2 teaspoons dried Mexican oregano, toasted and ground
16 cloves garlic, dry-roasted (page 158)
1 or 2 habanero chiles, dry-roasted (page 154), stemmed, and seeded (use more chiles and/or leave seeds if want more heat)
2 teaspoons achiote paste (page 149)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 tablespoon lemon-infused olive oil (page 162)
2 tablespoons vegetable oil
Lime or orange wedges
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled red onions or orange or pineapple segments

Steps:

Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

ROAST ACHIOTE CITRUS CHICKEN

Roast Achiote Citrus Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

Ingredients

Achiote Citrus Marinade, recipe follows
1 (3-pound) roasting chicken, rinsed and patted dry
1 onion, peeled
1 head garlic
1 orange

Steps:

Rub the marinade all over the chicken, inside and out. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight.
Preheat oven to 400 degrees.
Lift the chicken from the marinade and place on a work surface. Cut the onion, head of garlic and orange in half and stuff inside the chicken's cavity. Tie the legs together and place on a rack in a roasting pan, breast side down.
Roast 20 minutes, then reduce the heat to 350 degrees and roast 20 minutes longer. Turn the chicken, breast side up, and bake 40 to 50 minutes longer, basting occasionally with the pan juices, until a drumstick feels loose when jiggled and the skin is golden brown. Remove from the oven and let sit 10 minutes before serving. Serve warm with rice and beans.

Tips:

Choose the right chicken pieces: Bone-in, skin-on chicken thighs or breasts work best for this recipe. The bones and skin will help keep the chicken moist and flavorful.
Make sure the achiote paste is fresh: Achiote paste can be found in most Latin American grocery stores. If you can't find it, you can make your own by blending annatto seeds with oil and garlic.
Don't overcook the chicken: Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
Serve the chicken with your favorite sides: Achiote chicken is delicious with rice, beans, tortillas, or vegetables.

Conclusion:

Achiote chicken with queso fresco is a delicious and easy-to-make dish that is perfect for any occasion. The achiote paste gives the chicken a rich, smoky flavor, and the queso fresco adds a creamy, tangy touch. This dish is sure to be a hit with your family and friends.