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We eat a lot of chicken in our home and I love coming across new and different spice blends. The Recado Rojo is from Mexican cuisine, especially of the Yucatán and Oaxaca areas. You may be surprised at the flavor quality that the achiote provides—this is sometimes added to tamales and empanadas for added color and flavor.
You can mix Recado Rojo with vinegar and a little orange or lime juice until your desired thickness is reached. Hand blended from achiote, coriander, cumin, allspice, Mexican oregano, sea salt, black pepper, garlic, cinnamon, lemon peel and whole cloves.
For this recipe I marinated chicken thighs (with skin) overnight in a little oil and Recado Rojo. The color and flavor of this blend is truly something special—fantastic! You can use chicken breasts if desired. It does not get much easier than this!
I served the Marinated Recado Rojo Chicken with our Bean Salad with Honey Chipotle Vinaigrette. Hope your family enjoys this as much as we did!
A glass of Argentinian Shiraz went very well with this meal.
Wine & Spice Makes Everything Nice!