Ingredients Jump to Instructions ↓

  1. 10 Chicken breast halves -

  2. 1/4 cup 59ml Achiote sauce base - below

  3. 1 cup 237ml Orange juice

  4. 2 tablespoons 30ml Vegetable oil

  5. 1 teaspoon 5ml Basil leaves - dried

  6. 1 teaspoon 5ml Cinnamon - ground

  7. 1/2 teaspoon 2 1/2ml Salt Achiote Sauce Base

  8. 1/3 cup 36g / 1 1/3oz Achiote seeds - (annatto seeds)

  9. 1/3 cup 78ml Orange juice

  10. 1/3 cup 78ml Vinegar - white

  11. 1 teaspoon 5ml Red chiles - ground

  12. 1/2 teaspoon 2 1/2ml Pepper

  13. 1 Garlic

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.


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