Leslie Massey
Achiote paste, also known as annatto paste, is a popular ingredient in Central American, Mexican, and Caribbean cuisines. It is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic, and adds an earthy, sweet, spicy, and slightly smoky flavour to dishes. In Belize, achiote paste is commonly used to make stewed chicken, a national favourite. To make Belizean achiote paste at home, you will need a spice mill and a blender, as well as the following ingredients: annatto seeds, coriander seeds, dried oregano, cumin seeds, peppercorns, garlic, salt, and bitter orange juice.
| Characteristics | Values |
|---|---|
| Ingredients | Annatto seeds, coriander seeds, dried oregano, cumin seeds, black peppercorns, kosher salt, garlic, bitter orange juice (or orange juice and Mexican lime juice or white vinegar) |
| Equipment | Heavy mortar and pestle, spice mill or blender, airtight container |
| Storage | Refrigerate in an airtight container for up to a month |
| Use | Rub onto chicken, pork, or fish and let it sit for 4 to 6 hours; dilute with water, broth, citrus juice, Worcestershire sauce, or vinegar and use as a marinade; add to empanada and tamale dough |
What You'll Learn
Sourcing ingredients
Belizean achiote paste is made from annatto seeds, also known as achiote seeds. These seeds are often used in Mexican cooking and can be purchased online or from specialist spice shops.
Annatto seeds can be purchased online from Amazon, where they are sold by a variety of spice suppliers. The Spice House also sells annatto seeds online and offers free shipping on orders over $49.
If you would prefer to buy your ingredients in person, you could try your local grocery store. One source suggests checking the Latin section of the store, usually where the Goya foods are found. Alternatively, you could try a local Mexican market.
Once you have your annatto seeds, you can make your own achiote paste by grinding the seeds with garlic and any variety of chili pepper. You can also make achiote oil by cooking the seeds in hot oil until their skin dissolves. This oil can be used in rice dishes and stews.
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Mixing the paste
To make Belizean achiote paste, also known as recado rojo, you'll need to gather the right ingredients and tools and follow a few simple steps.
Firstly, you'll need to gather your ingredients: annatto seeds, coriander seeds, dried oregano, cumin seeds, peppercorns, garlic, bitter orange juice (or a combination of orange and lime juice, or vinegar), and salt. The full recipe includes:
- 1/4 cup annatto seeds
- 1 tablespoon coriander seeds
- 1 tablespoon dried oregano
- 1 teaspoon cumin seeds
- 1 teaspoon peppercorns
- 5 cloves garlic, peeled and coarsely chopped
- 1 teaspoon salt
- 1/2 cup bitter orange juice (or 1/4 cup orange juice and 1/4 cup lime juice, or 1/3 cup vinegar)
You will also need a spice mill or a mortar and pestle, and a blender.
Start by grinding the annatto seeds, coriander seeds, oregano, cumin seeds, peppercorns, and garlic in your spice mill or with a mortar and pestle. Place the ground spices in a blender with the salt and bitter orange juice (or alternatives). Process the mixture until it forms a smooth paste.
Store your freshly made achiote paste in an airtight container in the refrigerator, where it will last for about a month.
When you're ready to use your achiote paste, you can rub it onto chicken, pork, or fish and let it sit for 4 to 6 hours. Alternatively, dilute it with water, broth, citrus juice, Worcestershire sauce, or vinegar, and use it as a marinade. You can also add it to dough for empanadas or tamales for a burst of colour and flavour.
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Marinating the chicken
Firstly, prepare the achiote paste by blending it with other spices and liquids. In a small bowl, break up and mash the achiote paste with a fork, adding in spices like oregano and cumin. Then, incorporate ingredients such as lime juice, vinegar, oil, garlic, and chipotle sauce. Mix well and adjust seasoning to your taste preferences. You can also add more spice by including chipotle peppers or ground chile de arbol.
Now, it's time to apply the marinade to the chicken. For this recipe, you will need a whole chicken, preferably brined and butterflied. Take half of the prepared marinade and set it aside. Generously rub the remaining marinade all over the chicken, making sure to get some under the skin for better flavour penetration. Place the chicken in a suitable container, cover it, and refrigerate for 3 to 4 hours or even overnight for the best results.
While marinating the chicken overnight is ideal, you can cook the chicken immediately after applying the marinade. However, the flavours won't be as deep and intense. Remember to let the chicken come to room temperature before placing it on the grill or in the oven.
If you're short on time, you can try using an Instant Pot to cook the chicken. Even with a shorter marination time, the pressure cooker setting will help infuse the flavours into the meat.
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Browning the chicken
Prepping the Chicken and Pan
Firstly, bring the chicken to room temperature. This is the ideal state for browning. Remove the chicken from the refrigerator and place it on a plate for 20-30 minutes. Remember, bacteria will start to grow if raw chicken is left unrefrigerated for more than 2 hours. Next, trim any fat from the chicken using a sharp knife and discard it. Then, rinse the chicken pieces under cold water. After this, pat the chicken dry with paper towels. Blot each piece of chicken on both sides until it is dry.
Cooking the Chicken on Each Side
Now, heat oil in a skillet. Use either olive oil, canola oil, corn oil, or butter. Heat 1-2 tablespoons of your chosen oil in a heavy skillet over medium-high heat until hot. Season the chicken with salt, pepper, or other seasonings on each side. Place the chicken in the skillet in a single layer, ensuring the chicken is not crowded. If you have more chicken than will fit in your skillet, brown it in batches. Now, cook the chicken for 8-10 minutes on one side without flipping, turning, or stirring it. Then, using tongs, carefully flip each piece of chicken and cook for another 8-10 minutes on the other side. If the chicken sticks to the bottom of the pan, give it another minute before flipping.
Finishing the Process
Once the chicken is browned on both sides, remove it from the skillet with tongs and set it aside on a clean plate. If you have more chicken to brown, add 1-2 teaspoons of fresh oil to the hot pan and repeat the browning process.
Now that all of your chicken has been browned, you can continue with your Belizean achiote paste recipe.
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Simmering the chicken
Now that you've prepared your achiote paste, it's time to simmer the chicken!
After browning the chicken in the oil and sugar mixture, it's time to add the vegetables and begin simmering. Remove the chicken from the pot and set it aside. Now, add the chopped onion, pepper, and garlic to the pot. Sauté these vegetables until the onions become translucent. Put the chicken back into the pot, along with the reserved marinade.
At this point, you'll also want to add enough water to almost cover the chicken. The amount of water added will depend on the size of your pot and the amount of chicken you're cooking. As a general guideline, aim to add just enough water so that the chicken is mostly submerged.
Let the chicken simmer gently for 40 minutes to an hour. You'll know it's ready when the chicken is tender, and the juices run clear. This prolonged simmering time is essential to allow the flavours to meld and develop, creating a rich and delicious sauce.
During the simmering process, you may want to use a spoon to periodically baste the chicken with the sauce. This helps to ensure even cooking and infuses even more flavour into the meat.
After the chicken has simmered for the recommended time, taste the sauce and adjust the seasonings as needed. Add salt and pepper to taste, keeping in mind that you can always add more but take it away!
Serving Suggestions
Belizean stewed chicken is typically served with rice and beans, and a side of potato salad for an authentic Belizean meal. The flavours of the achiote paste, vegetables, and spices create a hearty and comforting dish that is perfect for sharing with family and friends.
Enjoy your homemade taste of Belize!
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Frequently asked questions
You will need annatto seeds, coriander seeds, dried oregano, cumin seeds, peppercorns, garlic, bitter orange juice, and salt.
First, grind the annatto, coriander seeds, oregano, cumin seeds, peppercorns, and cloves in a spice mill or with a mortar and pestle. Then, place the ground spices with the salt, garlic, and bitter orange juice in a blender and process until smooth.
Belizean achiote paste will last for about a month if stored in an airtight container in the refrigerator.
You can rub the mixture onto chicken, pork, or fish and let it sit for 4 to 6 hours. Alternatively, dilute it with water, broth, citrus juice, Worcestershire sauce, or vinegar and use it as a marinade.
Belizean achiote paste is commonly used as a sauce, marinade, or rub for meat, chicken, and fish. It is a popular coloring and flavoring agent in Central American, Mexican, and Caribbean cuisines.
