Name: Chicken with Coconut Milk and Achiote
Ingredients: Salt; 2 tablespoons chopped fresh cilantro; 1 (13.5-ounce/400-ml) can coconut milk; 2 teaspoons adobo seasoning, such as Goya (see Note); 2 cups (370 g) long-grain white rice; 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs; 1 teaspoon ground cumin; 1 teaspoon ancho chile powder; 1 teaspoon ground achiote (annatto); 1 cup (125 g) chopped sweet peppers; 1 shallot, chopped

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Stewed chicken with achiote, a spice that is used more for color than anything else (it’s what gives cheddar cheese its orange tint), is a staple of Central and South American home cooking. Most versions I’ve seen do feature coconut milk, but you could try it with a cup (240 ml) or so of chicken stock instead.