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Achiote Chicken With Pickled Onions

Achiote Chicken With Pickled Onions

Time

20 minutes

Serves

2

Cuisine

Mexican

Heat

Sultry

Dietary:

Making this recipe

Ingredients

For the pickled onions:
½ red onion, thinly sliced
500ml boiling water
Pinch of salt
Pinch of sugar
2 tbsp apple cider vinegar
2 tsp Pickling Spices

For the chicken:
2 chicken breasts, cut into strips
4 tsp Achiote Paste Spices
1 tsp Pimenton Dulce
1 tsp Roasted Cumin Seeds
2 tsp soy sauce
1 tbsp oil
Dash of cooking oil (for frying)
2 garlic cloves, minced
2 tbsp lemon juice
Pinch of salt
Pinch of pepper

For the avocado salsa:
2 small tomatoes, diced
½ avocado, diced
1 tbsp red onion, chopped
1 tbsp oil
½ lime, juiced
Pinch of salt

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Method

For the pickled onions:

Step 1:

In a bowl, mix the salt, sugar and boiled water and stir until dissolved.

Step 2:

Add the onions, apple cider vinegar and pickling spices and stir. Set aside.

 For the chicken:

Step 1:

To make the achiote paste, combine the Achiote Paste Spices with the garlic and lemon juice. Mix well.

Step 2:

Tip the achiote paste into a large dish and add the Pimenton Dulce, Roasted Cumin Seeds, soy sauce, oil and a pinch of salt and pepper. Mix well.

Step 3:

Add the chicken and combine until evenly coated with the marinade.

Step 4:

Add a dash of oil to a pan and fry the chicken over a medium heat for 4 minutes on each side, or until cooked through.

For the avocado salsa:

Step 1:

Add the tomatoes, avocado, red onion, oil, lime juice and salt into a bowl and mix well.




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