By now, as we travel on our International Cooking Tour, we are starting to get the picture that people from different countries conquer each other and leave their mark, sometimes in a very positive way, in the food styles and sources of meats, fruits, vegetables and spices they bring with them to a new country. One of these spices, Annato or as it is also known Achiote, has a very interesting story. Do you know how cheese, butter, chorizo and smoked fish, to name a few, get their yellow color? It’s Annato or Achiote!
Annatto or Achiote, the names are used interchangeably, is native to the tropical areas of the Americas including the Caribbean and Mexico. The Spanish brought it from the Americas to Southeast Asia in the 1600’s where it is now a common food ingredient. Achiote powder mixed with other spices and herbs can be turned into a paste to marinate and give a smoky flavor to meats, fish and poultry.
When used in very small amounts, primarily as a food colorant, Annatto has no discernible flavor. However, when used in larger amounts to add flavor, it imparts an earthy, peppery, smoky flavor with a hint of bitterness. Achiote seeds give off a slightly floral or peppermint scent. It’s also known as “the poor man’s saffron”. Saffron, the most expensive spice, is usually sold by the gram – just a small cluster of slender red threads in a tiny glass bottle can run about $88 per ounce! Annatto is a great substitute for saffron in paella, soups and stews.
This spice adds a great color to meat as well as flavor. We’re going to make a Pollo Asado with it and when you see the color it turns the chicken you will know you’ve seen it before but perhaps you just didn’t know what it was. Now you do! Aren’t you smart!
It’s amazing how just a few ingredients can turn an ordinary piece of chicken into a mouthwatering morsel!
Mash cumin, salt, oregano, garlic and annatto/achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
Heat oil in small saucepan over medium high heat until very hot.
Whisk hot oil into the garlic paste. It will spit and sputter as the oil heats the spices bringing out all of the flavor you began to release with the grinding process. Allow to the mixture to cool slightly.
Add lime and orange juice, stirring well to combine. Everything comes to life with citrus!
Cut chicken breasts into two halves. Splitting the breast in half lengthwise makes for a more elegant presentation on the plate. We eat with our eyes first!
Pour marinade into a large ziploc bag, add chicken breast halves. Shake or
knead to spread marinade throughout chicken. Refrigerate at least four hours to overnight.
Grill (roast, saute or pan fry) over medium heat, turning, until chicken reaches an internal temperature of 160-165 degrees.
Drizzle with Argentine Chimichurri Sauce and serve with Herbed Quinoa and a green salad and you will feel like your taste buds took a trip to South America!
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 2 cloves garlic, chopped
- 1/2 teaspoon achiote powder (Annatto)
- 1/3 cup lime juice
- 1/3 cup orange juice
- 4 whole boneless, skinless chicken breasts
- Mash cumin, salt, oregano, garlic and annatto/achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
- Heat oil in small saucepan over medium high heat until very hot.
- Whisk hot oil into the garlic paste. Allow to cool slightly.
- Add lime and orange juice, stirring well to combine.
- Cut chicken breasts into two halves.
- Pour marinade into a large ziploc bag, add chicken breast halves. Shake or
- knead to spread marinade throughout chicken.
- Refrigerate at least four hours to overnight.
- Grill (roast, saute or pan fry) over medium heat, turning, until chicken reaches an internal temperature of 160-165 degrees.
- Drizzle with Argentine Chimichurri Sauce and serve with Herbed Quinoa and a green salad.
