Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ACHIOTE CHICKEN AND RICE

Serves: 6

This carribean and Latin American chicken skillet is bursting with flavor? Look no further than this tasty dish flavored with annatto and manzanilla olives.

Ingredients

  • 1/2 cup Mayonnaise
    2 Tbsp. annatto paste
    1 broiler-fryer chicken (3 lb.), cut up, skin removed
    1 cup long-grain white rice, uncooked
    1 cup chopped onions
    1 red pepper, cut into strips
    2 cloves garlic, minced
    2 cups water
    1 chicken bouillon cube
    1/3 cup manzanilla olives, halved
    1 Tbsp. chopped fresh cilantro

Preparation

  • Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

    Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.

    Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.

    Top with olives and cilantro.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Achiote chicken and rice

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring