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The mediterranean ecookbook

Achiote chicken and rice

This carribean and Latin American chicken skillet is bursting with flavor? Look no further than this tasty dish flavored with annatto and manzanilla olives.
Prep Time 30 minutes minutes
Cook Time 25 minutes minutes
Servings 6 minutes

Ingredients

  • For the Achiote chicken and rice:

  • 1/2 cup Mayonnaise
    2 Tbsp. annatto paste
    1 broiler-fryer chicken (3 lb.), cut up, skin removed
    1 cup long-grain white rice, uncooked
    1 cup chopped onions
    1 red pepper, cut into strips
    2 cloves garlic, minced
    2 cups water
    1 chicken bouillon cube
    1/3 cup manzanilla olives, halved
    1 Tbsp. chopped fresh cilantro

    • Directions

    • Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

      Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.

      Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.

      Top with olives and cilantro.

    Find it online:

    https://pageturnercookbooks.com/mediterranean