Editorial sample recipeGuatemalanintermediatehalalgluten-freedairy-free

Guatemalan Achiote Chicken With Sweet Plantains

Name: Guatemalan Achiote Chicken With Sweet Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 tbsp achiote paste; 0.5 cup fresh orange juice; 4 clove garlic cloves, minced; 1 large ripe yellow plantain, peeled and cut into half-inch rounds; 15 oz canned black beans, rinsed and drained; 2 tbsp olive oil; 0.5 cup halal chicken broth

A fragrant skillet chicken braised in citrusy achiote recado, simmered alongside sweet ripe plantains and rich black beans.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Recado Marinating

Dissolving achiote spice paste in acidic citrus juice to infuse proteins with color, earthiness, and tenderizing action.

Instructions

Step 1: Whisk the achiote paste, orange juice, minced garlic, and a pinch of salt together in a bowl until smooth.
Step 2: Coat the chicken thighs in the achiote mixture and let marinate for 10 minutes at room temperature.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the plantain slices and cook for 2 to 3 minutes per side until golden brown, then remove and set aside.

Step 4: Add the remaining 1 tablespoon of olive oil to the skillet and sear the marinated chicken thighs for 3 to 4 minutes per side until nicely browned.

Step 5: Pour in the halal chicken broth and black beans, lowering the heat to medium-low. Cover and simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165 Fahrenheit (74 Celsius).

Step 6: Nestle the fried plantains back into the skillet for 2 minutes to warm through before serving hot.

Cooking tips

Choose plantains with dark yellow skin and black spots for maximum sweetness and crisp caramelization.
Be careful when searing achiote-coated meats as the spice paste can burn if the heat is too high.
Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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