Easiest Way to Cook Appetizing achiote chicken and rice in a sack

achiote chicken and rice in a sack. Added the chicken and some sauce to a bag, with extra OJ and marinaded overnight. Next day, emptied the bag into the crock pot and cooked on low for about four hours. I removed the liquid to a sauce pan and added the left over sauce from the day before, thickened with corn starch, and served it as a sauce over rice, and the chicken.

Reserve chicken cuts for corn rice. Brown the chicken and add the butter, bathe the chicken constantly with a spoon until it browns and is red on the outside. Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup). You can have achiote chicken and rice in a sack using 15 ingredients and 2 steps. Here is how you achieve that.

Ingredients of achiote chicken and rice in a sack

1. You need of filling.
2. You need 2 tsp of salt.
3. Prepare 4 quart of water.
4. It's 6 of skinless and boneless chicken breast.
5. It's 4 of pearl onions quartered.
6. You need 1 tsp of ground black pepper.
7. You need 1/4 cup of ponzu.
8. You need 2 tbsp of granulated garlic powder.
9. Prepare 2 tbsp of onion powder.
10. Prepare 8 oz of can of tomato paste.
11. You need 6 cup of minute rice.
12. You need 3 grams of achiote paste I used Yucatan anchiote paste.
13. You need of the sack.
14. Prepare 1/2 box of phyllo pastry sheets 8 ounces I use Athens brand.
15. Prepare 1 stick of butter quarter pound.

Heat oil in a skillet and fry rice on medium heat until lightly brown. Add the processed liquid and let it reach boiling point. At this point add half of the broth (hot) Simmer covered until broth is consumed. In a small bowl, dissolve the achiote paste in the water.

achiote chicken and rice in a sack step by step

1. preheat oven 450°F Fahrenheit sliced the paste thinly put into water with all the spices, onions, chicken, ponzu , till chicken is done take chicken out shred the chicken put back into boiling stock add the rice stir in bring to boil stir bring to boil cover remove from heat.
2. take the dough separate into four equal amounts take the dough brush with melted butter lightly the sheet you are going to put filling on roll tucking in the sides as you go put the last part of fold down on the pan brush top with butter bake 10 -12 minutes untill golden brown enjoy.

In a medium saucepan, heat the chicken fat or oil. Add rice, one packet of chicken consomme (optional), two tablespoons of Salsa Lizano (or more to taste) and one tablespoon of Achiote. If you don't want to put consomme, you can use a seasoning mix with garlic powder, salt, onion powder and basil but traditionally, Costa Ricans use chicken consomme. Add more water if necessary (see Cook's Note). Place chicken in a large glass bowl and cover with the Achiote sauce.

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