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Mexico City Chicken

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Rate this recipe 4.6/5 (9 Votes)
Mexico City Chicken 1 Picture

Ingredients

  • Achiote marinade:
  • 3 large boneless chicken breasts, cut into 1-inch chunks
  • 1/2 cup of achiote marinade (see recipe below)
  • 2 poblano peppers, cut into 1-inch pieces
  • 6 strips of thick cut bacon, cut into 1-inch pieces
  • 1 1/2 cups of panko bread crumbs, seasoned with a pinch of salt, pepper, garlic powder and crushed red pepper flakes
  • 8-inch wooden or metal skewers
  • 1 ounce annatto paste (also known as achiote)
  • 1 jalapeño, roughly chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh oregano (or 1/2 tablespoon dried)
  • Juice of 1 large orange
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt

Details

Adapted from hispanickitchen.com

Preparation

Step 1

Combine all the marinade ingredients in the blender for the marinade. Blend on high until smooth, taste for salt.

Combine the chicken and the marinade, stir well to combine and let marinate for at least 2 hours. When ready, skewer in this order, poblano pepper, bacon, then the chicken. Try not to make the kabobs too tight, only using about 4 pieces of chicken per skewer. Preheat the oven to 350ºF. In a shallow rectangle dish, add the breadcrumb mix. Roll the kabobs in the breadcrumbs until evenly coated. Lay the kabobs on a lined baking sheet and when ready bake for 30 to 35 minutes. The chicken is good served over rice, or like a spiedie with Italian bread also great on top of a fresh salad.

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