Tuesday, October 27, 2009

Achiote Chicken with Corn Salad

Here is an updated version of a current dish that simplifies the demand for "meat and potatoes". The chicken is marinated in a blend of garlic, vinegar, achiote paste, and oil for a minimum of 24 hours and then vacuum sealed to really intensify the color . We cook the chicken in the sealed bag for about 30 minutes at low temperature and then cool. The corn salsa is simply corn, peppers, cilantro, scallions, lemon, jalapeno, and salt. The colors are amazing on the plate and by simply piping some potatoes around the dish creates a nice visual appearance. For anyone that does not know what achiote is here is the definition:

Achiote Paste- this is a bright orange seasoning paste from the Yucatan made of ground annatto seeds; it is often thinned with vinegar or citrus juices for marinades and sauces.

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