Marinated Achiote Chicken by David Wang
Historical Review: The marinated achiote chicken is a typical dish of the province of Guanacaste, usually made with a free-range chicken.
Cooking Time: 2 hours
- 2 Boneless skinless chicken breasts
- 1 Habanero Chili
- 1 small strip of banana leaf
- 1.5 tsp Achiote
- 50g onion
- 50g Sweet pepper
- 1 Garlic
- 10g Celery
- 2 fresh thyme twigs
- 5 fresh oregano leaves
- 250ml chicken stock
- 5g coriander
- 30g Butter
- 30g oil
- Pepper to taste
- Salt to taste
Place the ingredients in a vacuum-sealed bag: chicken breasts, coriander, habanero chili, banana leaf, achiote, onion, sweet pepper, garlic, celery, thyme, oregano, chicken stock, salt, and pepper. Cook at 77C for 45 minutes.
Remove the chicken from the bag and cut it in a rhombus shape. Reserve chicken cuts for corn rice.
In a hot pan put the oil, 1/2 tsp of achiote and chicken cuts. Brown the chicken and add the butter, bathe the chicken constantly with a spoon until it browns and is red on the outside.
Assembly: plate it up on a bed of corn rice, and place the chicken rhombus.
Plate setting: black plate 24 to 30 cm.
Utensils and equipment: Sous vide, vacuum sealing machine, knives, chopping board, spoons, pan, cooker.
Decoration: Garnish around the chicken with cilantro microgreen, and amaranth, coriander flowers, and quelites (fried chayote vine) and place fresh coriander seeds on the chicken.