We honeymooned in Belize and this chicken haunted me until I found the recipe and how to make red rocado. It's absolutely delicious, and worth the time.
Hint: annato seeds can usually be found in a Latino/Caribbean grocery.
Make your Recado first:
-2 tlbs annato seeds
-1/2 cup hot water
-5 cloves garlic
-1/2 large onion
-1 tbls oregano (Mexican preferred)
-1 1/2 tsp Fresh black pepper
-1 tsp Fresh ground allspice
-1/2 cup ancho chili powder
-1 tbl coarse salt
-1/4 cup cider vinegar
-1 cup orange juice
Soak annatto seeds over night.
Toast or broil onion until light brown and soft
Add everything to a blender and blend until smooth.
Reserve 1/2 cup, and marinate the chicken in the rest over night.
Stew Chicken
-2 lbs chicken, any kind, marinated overnight in rocado
-1/2 cup red rocado
-1 bell peppers chopped
-1 onion, chopped
-1 habanero (whole, optional)
-lime and vinegar, to taste
-olive oil
Brown the chicken in batches, remove from pot. Reserve marinade.
Add bell peppers and onion to pan, cook until soft
Return chicken to pot.
Add habenero (whole mild heat, chopped high heat)
Add water to marinade and add to pot to just cover the chicken. Allow to cook on low heat for about 3 hours until chicken falls off the bone.
(Instant pot: add 3/4 of water or chicken stock to marinade, add to pot. Close and lock, cook on high for 25 minutes, natural release.)
Add lime and or vinegar to taste before serving.
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