This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her chicken, and asked for her recipe, which she explained carefully. I didn’t believe how easy it was until I made it at home.
- 2 guajillo chiles, seeded and deveined
- 2 ounces (1/2 package) achiote paste
- 1/2 cup bitter orange juice (or 1/4 cup sweet orange juice and 1/4 cup fresh lime juice)
- 4 large cloves garlic, peeled
- 1 3-4 pound chicken, quartered
Soak the chiles in 1/2 cup of hot water for 15 minutes; drain. Dissolve the achiote paste in the orange juice. Grind the chiles, achiote-orange juice mixture and garlic cloves in molcajete or blender.
Rub the chicken quarters with the chile mixture and marinate for 1/2 hour.
Place the chicken quarters in a covered casserole and bake in a pre-heated 350º oven for one hour or until tender. Serve immediately, with rice and fried plantains if desired.