Achiote Chicken with Tomato Rice

Backyard grills are a Canadian summer constant, and this brings Mexico’s sunny brightness to that familiar scene. Citrus-tinted, achiote-style chicken crisps over the flames while tomato rice steams on the side—Leamington tomatoes, prairie long-grain rice, and a stack of warm tortillas turning a weekend cookout into a crowd-pleaser.

Prep Time: 25 minutes

Total Time: 1 hour 20 minutes

Serves: 6–8

Ingredients

For the chicken (choose Option A or Option B)

• 1 whole chicken (1.5–1.8 kg / 3–4 lbs), spatchcocked

• Salt and black pepper

Option A — Store-bought achiote paste + citrus

• 3 tbsp store-bought achiote paste

• 2–3 tbsp fresh orange juice (or lemon juice)

Option B — Homemade achiote paste (recado rojo)

• ¼ cup (35 g) annatto/achiote seeds

• 1 tsp cumin seeds

• 1 tsp black peppercorns

• 3 allspice berries (or ¼ tsp ground)

• 1 small clove (or big pinch ground)

• 1 tsp dried Mexican oregano (or regular oregano)

• 1½ tsp fine salt

• 3 tbsp sour orange juice (or 2 tbsp orange juice + 1 tbsp lime juice)

• 1 tbsp apple cider vinegar

• 1–2 tbsp neutral oil (to loosen)

For the tomato rice

• 2 cups (400 g) long-grain white rice

• 1 tomato stock cube, crumbled (or 2 tbsp tomato paste)

• 4 cups (960 ml) hot water

• 2 medium tomatoes, blended or finely chopped

• 1 small onion, finely chopped

• 2 tbsp vegetable oil

• 1 cup (170 g) cooked black beans

• Handful fresh coriander, chopped

• Salt, to taste

To serve

• Warm corn tortillas

• Guacamole, salsa, sour cream

• Lime wedges

• Pickled onions or jalapeños

Method

• Option B paste: Lightly toast the annatto seeds, cumin seeds, peppercorns, allspice, and clove in a dry pan over medium heat for 1–2 minutes until fragrant (don’t brown). Cool, grind very fine (spice grinder or mortar). Stir in oregano and salt, then mix with the citrus juice and vinegar to a thick paste, loosening with oil until spreadable. Makes about 6–8 tbsp; refrigerate up to 1 week or freeze in portions.

• Marinate the chicken (Option A or B):
  • Option A — Stir the store-bought achiote paste with the orange (or lemon) juice until smooth and brushable. Season the chicken lightly with salt and pepper, then rub the paste all over (work some under the skin).
  • Option B — Use 3 tbsp homemade paste to coat the chicken (thin with a little citrus if needed). Season lightly with salt and pepper.
  Cover and marinate at least 1 hour, or overnight for deeper flavour.

• Grill: Preheat the barbecue to medium (about 190–200°C / 375–400°F). Place the chicken skin-side up over indirect heat. Cover and grill 35–40 minutes, turning once or twice, until the thickest part reaches 75°C (165°F). For extra-crispy skin, finish 2–3 minutes over direct heat. Rest 10 minutes before slicing.

• Tomato rice (2:1 water): Heat the vegetable oil in a saucepan over medium heat. Sauté the onion until soft. Stir in the blended tomatoes and crumble in the tomato stock cube (or add tomato paste); cook 1–2 minutes. Add the rice and stir to coat. Pour in 4 cups hot water, season lightly, bring to a simmer, cover, and cook 18–22 minutes until tender and the liquid is absorbed. Off the heat, gently fold in the black beans and coriander; adjust salt.

• Serve: Slice the chicken. Spoon tomato rice onto plates and add warm tortillas, guacamole, salsa, lime wedges, and pickled onions or jalapeños.

Variations

• Citrus-Honey Glaze: Whisk 1 tbsp honey into the paste mixture; brush over the chicken during the last 5 minutes of grilling for a glossy finish.

• Sheet-Pan/Oven: Roast the marinated, spatchcocked chicken on a rack at 220°C/425°F for 35–45 minutes until 75°C/165°F; broil briefly to crisp.

• Achiote Cauliflower & Sweet Potato (vegetarian): Toss 1 small cauliflower (florets) and 2 cups sweet-potato cubes with 2 tbsp oil and 2 tbsp paste; roast at 220°C/425°F for 25–30 minutes until charred at the edges. Serve with the tomato rice and condiments.

• Tomato-Corn Rice: Fold 1 cup corn kernels and 1 small diced roasted red pepper into the rice with the beans; finish with extra lime and coriander.

• Street-Style Tacos: Shred the grilled chicken and tuck into warm tortillas with tomato rice, mango-avocado salsa, and pickled onions; drizzle with sour cream or crema.