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Receta Mayan Chicken
by Global Cookbook

Mayan Chicken
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Ingredientes

  • 4 x chicken breast halves - (abt 10 ounce ea) skinned
  • 2 Tbsp. salted red achiote paste
  • 1 can crushed tomatoes - (14 1/2 ounce)
  • 2 Tbsp. lemon juice
  • 2 Tbsp. chopped fresh ginger
  • 1 Tbsp. chopped garlic
  • 1/2 tsp dry thyme
  • 1/2 tsp salt
  • 1/2 tsp grnd cumin
  • 1/2 tsp dry oregano
  • 1/4 tsp freshly-grnd black pepper
  • 1 Tbsp. extra virgin olive oil
  • 1 x green bell pepper - (8 ounce) rinsed, stemmed, seeded, and minced
  • 1 x onion - (8 ounce) peeled, minced

Direcciones

  1. 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 in chicken and turn to coat. Cover with plastic wrap and refrigerateat least 3 hrs or possibly up to 1 day.
  2. Pour oil into a 10- to 12-inch frying pan over medium-high heat. When warm, add in bell pepper and onion and stir often till limp, about 10 min.
  3. Add in chicken and its marinade to pan and bring to a boil; reduce heat, cover, and simmer till chicken is no longer pink at the bone (cut to test), about 10 min. With tongs, transfer chicken to a wide, shallow serving bowl; pour sauce over chicken.
  4. This recipe yields 4 servings.
  5. Comments: This chicken dish, that Beverly Smick serves with rice and beans, was inspired by one she enjoyed on a recent trip to Belize. The chicken gets its red color from a paste made of achiote seeds (from annatto trees), commonly sold in Latin American markets.