Monday, March 4, 2013

Achiote Grilled Chicken with Poblano Avocado Cream Sauce

Achiote, or Annato is a popular spice used in Latin/Caribbean dishes and adds a nice burst of color to marinades. It has a slightly floral undertone, but isn't overwhelming and compliments other spices such as smoked paprika and garlic. I like to marinade it overnight and pair with a creamy sauce and cilantro/lime rice.

4 bone in chicken breasts
1.5 tsp achiote powder ( a little goes a long way or it will end up too perfumed tasting)
1 tbs garlic powder
1 tbs onion powder
1 tsp smoked Spanish Paprika or regular paprika
1 tsp Cayenne Pepper
1 tsp sea salt
Zest and juice of 1 lime
1/4 cup grapeseed or canola oil.

In a ziploc, mix chicken and marinade and let it sit overnight in the fridge. We cooked this on the green egg for about 35 minutes indirectly at 350 degrees, but any grill would work- or the broiler.

While the chicken was grilling, following the direction on the rice package, I cooked a cup of white rice in 2 cups chicken stock with 2 minced garlic cloves, the zest of 1 lime, 1 tbs butter (or Smart Balance)  and a dash of tequila. Cover and cook about 30 minutes or according to directions. when the rice was cooked, I added about 1 tbs finely chopped cilantro, the juice from a lime and another tablespoon of butter plus sea salt to taste.

1Poblano pepper
2 garlic cloves, chopped
1 medium onion chopped
a handful of golden grape tomatoes, or just regular grape tomoatoes
1 bay leaf (optional- but it would flavor the sauce nicely)
1/4 cup chicken stock
dash of white wine
4 tbs sour cream
1/2 avocado
sea salt to taste - don't be afraid to salt! It makes the flavors burst!!

 Saute the onions and pepper until softened- about 10 minutes on medium, add garlic last minute

 Add the wine and broth and tomatoes and cover and simmer 15 minutes...
Pour the ingredients in a blender, add sour cream, salt and avocado and blend till smooth.
Return to the pan to warm, then drizzle over chicken once cooked. Enjoy!!

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