Recado Rojo is a Mayan red spice paste used in Mexico, particularly in the Yucatan and Oaxaca. You can buy it already prepared in Latin markets or you can make it yourself with little effort. The combination of so many fragrant spices, achiote, coriander, cumin, cinnamon, allspice and more, light up your kitchen and your palate with wonderful aromas and flavors. This recipe from Hartwood Restaurant in Tulum in the Yucatan uses chicken. The paste keeps for about a month when refrigerated and can also be used to season seafood, soups, stews and pork.
Roasted Chicken, Recado Rojo
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Ingredients
- Recado Rojo:
- 3 TBSP annatto or achiote seeds
- 3/4 cup orange juice
- 3 TBSP coriander seeds
- 3 TBSP cumin seeds
- 2 TBSP cloves
- 3 TBSP allspice berries
- 3 TBSP black peppercorns
- 3 dried avocado leaves or 3 TBSP fennel seeds
- 3 TBSP ground cinnamon
- 3 TBSP oregano
- 6 garlic cloves
- 1 TBSP sea salt
- 8 chicken leg/thigh quarters
- 1 TBSP sea salt
- 2 TBSP ground pepper
- 2 cups water
- 2 TBSP apple cider vinegar
- 1 lime halved as garnish
Instructions
- Recado rojo: Begin by soaking the achiote seeds in the orange juice in a small bowl until softened.
- Toast the coriander, cumin, cloves, allspice, black peppercorns and fennel seeds in a cast iron skillet over medium, heat for about 2-4 minutes. Let the spices cool and then pulse them in a food processor or spice grinder until finely ground. Mix in the cinnamon. I did not have some of these spices as whole seeds or berries so I substituted ground spices. I added these with cinnamon rather that toasting in skillet.
- Pulse the oregano and the avocado leaves (if you have them. I substituted fennel) in the spice grinder until fine. Crush the garlic with the salt in a mortar and pestle until a rough paste forms.
- Combine the achiote seeds with the orange juice, the spices and the garlic paste in a blender or food processor and blend until smooth. Divide the paste into three 1/4 cup portions. Wrap two portions. these can be refrigerated for up to a month and used in the preparation of other meats, stews and soups.
- Prepare a grill for medium high heat. Preheat oven to 400.
- Season the chicken legs with salt and pepper. Grill the chicken for about 8-10 minutes skin side down until skins turns brown and has grill marks. Do not flip. Remove from grill. We grilled the chicken ahead of time and then had everything ready to place in the oven when guests arrived.
- Dissolve the remaining 1/4 recado rojo paste in the water and add vinegar. Place chicken quarters grilled side up in a shallow baking pan. Pour the vinegar mixture into the pan and cover tightly with aluminum foil. Bake for 45 minutes. Remove foil and brown for 10 more minutes.
- Serve with braising liquid and a little lime as a garnish.
- Servings : 8
- Recipe Type : All Recipes, Mains
Related Recipes
Crawfish Bisque
Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...
Read More
Creole Remoulade Sauce
My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...
Read More
Spicy Strawberry Jalapeno Margarita
This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...
Read More
Comments are closed.