J9's Achiote Pepper Paste for Marinating Pollo Asado Panamanian Style

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while chicken thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is usually cheaper.

Make the Achiote Paste by grinding whole Achiote Peppers in a blender grinder attachment.

Add 8 Fresh Garlic cloves, Ancho chili powder, Dried Culantro, Ground Cumin Seeds, Crushed Urfa Chiles, Ground Sumac Berries, Freshly ground Black Peppercorns, and Freshly ground Himalayan Pink Sea Salt to the blender.

To help blend into a paste, add a mix of Apple Cider Vinegar and Fresh Orange Juice.

Adjust the consistency by adding more liquid if necessary.

Grind until you achieve a smooth paste.

Use the Achiote Paste to marinate the whole chicken for Pollo Asado for about 4 hours in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary