Guatemalan · intermediate
Guatemalan Achiote Chicken With Sweet Plantains
A fragrant skillet chicken braised in citrusy achiote recado, simmered alongside sweet ripe plantains and rich black beans.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk the achiote paste, orange juice, minced garlic, and a pinch of salt together in a bowl until smooth.
- 02
Coat the chicken thighs in the achiote mixture and let marinate for 10 minutes at room temperature.
- 03
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.
- 04
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.
- 05
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).
- 06
Nestle the fried plantains back into the skillet for 2 minutes to warm through before serving hot.
A LITTLE KITCHEN KNOW-HOW
Recado Marinating
Dissolving achiote spice paste in acidic citrus juice to infuse proteins with color, earthiness, and tenderizing action.
Notes from the kitchen
- 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.