Thursday, November 10, 2011

Cuban Chicken

I love chicken and am not afraid to admit it either. I love it because it is versatile and you really can't mess it up! What I love about this recipe is that like chicken, it too is versatile You can control the heat by adding or subtracting the chile peppers and it is so full of flavour! Plus you can use either a butterflied chicken, a whole chicken or pieces, it is so delicious and definitely a favourite in my household, hope it will be one in yours as well!

Cuban Chicken

6 limes, juiced
1 pkg achiote paste (available at South American food shops)
3 spring onions, chopped diagonally into 1" pieces
3/4 cup olive oil
7 cloves garlic, smashed and roughy chopped
125 ml of chipotle peppers in adobo sauce, chopped
2 fresh chile peppers, chopped

  1. In a medium sized bowl, break the achiote paste into small pieces and soak it in the lime juice until the paste begins to "melt"
  2. Add in the onions, garlic cloves, chipotle peppers and the olive oil and mix it all together
  3. Pour the sauce onto the chicken and marinate it overnight
  4. Remove the chicken from the marinate and roast at 350 degrees until ready


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