Mayan Chicken

4 chicken breast halves (about 10 oz. each), skinned

2 tablespoons salted red achiote paste (see note above)

1 can (14 1/2 oz.) crushed tomatoes

2 tablespoons lemon juice

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon teaspoon pepper

1 tablespoon olive oil

1 green bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped

1 onion (8 oz.), peeled and chopped

Step 1

Rinse chicken and pat dry. Rub achiote paste all over chicken. In a bowl, mix tomatoes, lemon juice, ginger, garlic, thyme, salt, cumin, oregano, and pepper; add chicken and turn to coat. Cover with plastic wrap and chill at least 3 hours or up to 1 day.

Step 2

Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add bell pepper and onion and stir often until limp, about 10 minutes.

Step 3

Add chicken and its marinade to pan and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink at the bone (cut to test), about 10 minutes. With tongs, transfer chicken to a wide, shallow serving bowl; pour sauce over chicken.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 319Calories from Fat 18

% Daily Value *
Total Fat 6.2g10%

Saturated Fat 1.1g6%
Cholesterol 107mg36%
Sodium 762mg32%
Total Carbohydrate 20g7%

Dietary Fiber 2.5g10%
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mayan Chicken