Mexican Citrus Chicken

This Mexican Citrus Chicken again is a brainstorm from a recipe I saw on TV.  Now, I have said this before.  Normally, the recipe I watched, I might have some idea of the ingredients but not the proportions.  All I remember from what I watched was the origin of that recipe was African.  I don’t have much insight into those ingredients so I followed the methodology and adapted the concept to Mexican.  What I thought was so cool about the recipe I saw was the addition of the citrus fruit.  I knew it would cut through the spiciness of my recipe.  

Mexican Citrus Chicken

The 2 best things about this recipe was the paste I created that marinated the chicken overnight and then, the pan fry of the chicken, vegetables and citrus fruit before the braising of the chicken.  Flavor was added at a few different points of the process so the flavors really got a chance to develop.  I know I sound like I am on some cooking show but I really got some deep flavor in this Mexican Citrus Chicken. 

Mexican Citrus Chicken

2014-09-24 13:22:00

Serves 8

Combining Mexican Spices with the citrus of oranges and lemons

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Prep Time

12 hr

Cook Time

2 hr

Total Time

14 hr

Prep Time

12 hr

Cook Time

2 hr

Total Time

14 hr

Ingredients

1. 2 tbsp Achiote
2. 1 tbsp Cumin
3. 1 tbsp Garlic powder
4. 2 tbsp Adobo powder
5. 1 tbsp Oregano
6. 2 tsp Cayenne
7. 2 tsp Poultry seasoning
8. 1 tsp Red Pepper Flakes
9. 1/2 of a juiced lemon
10. 1/2 of a juiced orange
11. 1/2 cup canola oil
12. Salt & pepper to taste
13. 4 leg and thigh quarters
14. 4 chicken breasts
15. 4 Oranges, juiced
16. 4 Lemons, juiced
17. 2 tbsp Canola Oil
18. 2 cups chicken stock

Instructions

1. Combine all the above ingredients and form into a paste
2. Rub over all the chicken
3. Place in a container and store in the fridge overnight
4. Heat 2 tbsp of canola oil on medium high heat
5. Grill both sides of the Chicken for 2 - 3 minutes per side. Remove from skillet.
6. Add the vegetables into the skillet and cook until softened - 4 - 5 minutes. Remove from skillet
7. Add in the rinds of the lemons and oranges and cook for 3 minutes. Remove and set aside.
8. Place the chicken and the fruit in a cooking container. Add the rest of the orange and lemon juice and rinds and 2 cups of chicken stock.
9. Place in a 325 degree oven and cook for 90 minutes.
10. Let rest for 5 minutes.
11. Serve and enjoy!

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Ingredients

Paste Mixed Together.

Achiote Paste

Paste added to Chicken.

Paste Added to Chicken

Searing Chicken in Skillet after overnight marinade.

Pan Fried Chicken

Next, add the vegetables and then the orange and lemon peels to the skillet.

Vegetables in Skillet

Orange & Lemon Rinds added to Skillet

All ingredients into the braising dish.

Marinade on Chicken

Chicken after braising in oven.

Chicken after Baking

Dish Plated.

Serve and enjoy!