Achiote-Marinated Chicken with Roasted Potatoes and Peppers | Publix Super Markets
Achiote-Marinated Chicken with Roasted Potatoes and Peppers
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Cooking tools:
- Zip-top bag
- Oven
- Microwave
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Saute pan
- Baking sheet
- Dish
Ingredients
- 3 limes, for juice
- 4 cloves garlic
- 2 lb split chicken breasts (about 2)
- Large zip-top bag
- 2 tablespoons ground achiote (or annatto)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3 tablespoons browning sauce (or reduced-sodium soy sauce)
- 2 tablespoons red wine vinegar
- 2 tablespoons canola oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Roasted potatoes (optional for serving)
- 1 (24 oz) bag baby potatoes
- 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
- 1 tablespoon canola oil
- 1 teaspoon complete seasoning
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