Achiote Chicken with rice and re-fried beans

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Chris_in_SoCal

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Feb 18, 2012
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SCV - So Cal
I have wanted to make this for a long time but had no idea what it was called but lucked into a recipe a few days ago.

I started last night by marinating the 6.5 Lb chicken and sticking it in the fridge.

Then I started the Mexican style rice. I toasted it first in a bit of oil.

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Then added the extras. After that 32 oz of chicken broth.

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Let it simmer until the liquid was gone.

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This afternoon I fired up the pit with Mesquite and once it was going I placed on the big bird.

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Once the fire got too cool I placed it in the oven until finished.

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It has a nice spice that runs right thru the meat. The skin turned out just right.

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Thanks for the replies and the likes. The good thing is there are lots of leftovers.

Just made myself a chicken sammich.

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And what do you do when you are still up at 1am and get hungry again? You get yourself a piece of PanDeSol and make yourself another sandwich. It needed a little chipotle mayo and some fresh pineapple to make it whole.

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