Chicken Al Pastor
Chicken marinated in achiote and al pastor-style chiles. Juicy, with sweet notes of pineapple and spices. Perfect for tacos, burritos, or served with rice and beans.
60 min2 servingsMediumMexican
237kcal / serving
23.6 gprotein
13 gcarbs
10.6 gfat
Ingredients
- ¼ kg Boneless, skinless chicken thighs and legs
- ½ tablespoons Achiote paste
- ¼ cup Fresh pineapple chunks
- ½ pieces Dried guajillo chile
- 1 cloves Fresh garlic
- ½ piece Fresh white onion
- 1 tablespoons White vinegar
- Orange juice, al gusto
- ¼ teaspoon Ground cumin
- ¼ teaspoon Mexican oregano (Mediterranean oregano)
- Sea salt, al gusto
Directions
- Soak the guajillo chiles (seeds and veins removed) in hot water for 15-20 minutes until softened.
- Blend the soaked chiles with achiote paste, garlic cloves, half an onion, white vinegar, orange juice, cumin, Mexican oregano, and salt until a smooth marinade is obtained.
- Marinate the chicken (boneless, skinless thighs and legs) in the marinade for at least 2 hours, preferably overnight.
- Preheat the oven to 200°C (400°F). Place the marinated chicken on a baking sheet in a single layer.
- Bake for 35-40 minutes, or until thoroughly cooked and browned. Add fresh pineapple chunks during the last 5 minutes of cooking to caramelize.
- Let the chicken rest for 5-10 minutes before slicing into strips or shredding. Serve with the caramelized pineapple.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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