• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 1/2 oz 71g Clarified butter

  2. 3 1/4 lbs 1475g / 52oz Chicken, skin on - cut 4 pieces, boned

  3. 2 breasts and 2 legs

  4. With thighs attached)

  5. Salt - to taste

  6. Freshly-ground white pepper - to taste

  7. 2 Achiote pellets

  8. 1/2 Lemon - juiced

  9. 4 Sheets parchment paper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Heat 1/8 cup clarified butter in large skillet over medium heat. Lay chicken pieces in pan, skin-side down and season generously with salt and pepper. Pour 1 tablespoon clarified butter on top of chicken, increase heat to high and cook, turning once, about 5 minutes per side.

  2. Heat 1/4 cup clarified butter in small skillet and add achiote pieces. Mix together to color butter and strain a little over chicken. Drizzle chicken with lemon juice and stir pan residue.

  3. Brush parchment with a little achiote butter and divide chicken among the 4 pieces of parchment paper. Pour all but a little achiote butter in small bowl and add cube of ice. Stir to solidify. Spread cooled butter over chicken pieces. Fold paper over to form a package. Place into baking dish and brush with last bit of achiote butter. Bake 30 minutes.

  4. This recipe yields 4 servings.


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