Defining Achiote

• Achiote begins as ground annatto seeds and usually ends up as a paste, sauce, oil or powder. Achiote paste is created by mixing the annatto seeds with different ingredients like oil, garlic, salt and vinegar. Sometimes the paste is mixed with citrus juices to make a sauce or with dried spices to make a rub for different meats. Annatto seeds are also used in other industries to add color to products such as cheddar cheese, butter and certain cosmetics.

Chicken and Achiote Together

• You can make achiote chicken with virtually any part of the bird, including the whole chicken. Depending on what form the achiote is in, you may end up rubbing it into the skin, pouring it over top during cooking or serving it with the chicken once it is done. Different cooks have different preferences, but as long as the chicken and achiote come together during the process, you can legitimately call the dish achiote chicken.

Wrapping in Leaves

• It's not uncommon to see cooking instructions that advise you to wrap the chicken in leaves such as banana or collard to help hold all the flavors in and speed up the cooking time. The leaves may go on the bottom of a baking dish or Dutch oven, so the chicken and achiote can be piled in the center. The leaves are then folded over, enclosing the chicken and achiote together. The leaves are always an optional part of the process, but they do tend to make the dish seem more authentic.

Oven or Stovetop

• The chicken and achiote dish can cook all the way through and develop flavor in the oven or on the stovetop, depending on your preference. Like any chicken dish, you will want an internal temperature of at least 165 degrees Fahrenheit, but that should be easily achieved in a closed pot on the stovetop or in a baking dish in the oven. Using the leaves to cover or even covering the pot or dish with a lid will trap steam inside which will help the chicken reach its safe minimum temperature.