Shortly after I met my boyfriend, he decided to cook dinner for my roommate and I, which although extremely sweet, turned out in a pink chicken disaster. Literally, he somehow made a bright pink chicken with matching pink potatoes, not quite sure where he went wrong. He was trying to make a Mexican recipe for roasted chicken with achiote, which is a yummy dark red Mayan seasoning paste made of ground annatto seeds, herbs, spices. It isn’t spicy like most Mexican food, but instead has a deep, delicious earthy flavor and can be found in the Latin section of most grocery stores.
Four years later, after finally overcoming the pink chicken disaster of 2006, I decided to try this out again and was really pleased with the results the flavor is unique and really delicious. I will definitely be adding achiote to the spice rotation in my house. I also highly recommend serving it with pickled red onions, which really enhances the flavor.
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The leftover chicken makes delicious tacos for lunch or dinner the next day. Calories and fat vary significantly by piece and if you remove skin and fat.
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