This beautiful, Marinated Achiote Chicken Recipe, also called Pollo Pibil, is juicy, succulent, and full of rich, deep Mexican flavors.
I’m not an authority on Mexican cuisine — a local in Loreto, Mexico gave me a rough idea of ingredients and instructions for this dish.
Last weekend I was in Loreto, Mexico. My cousins have a home there, and I visited for the first time. It was nothing short of dreamy!
The weekend consisted of relaxing, paddle boarding, eating some of the best Mexican food ever, shopping in charming stores, and then some. Like I said . . . dreamy!
Inspiration
One of my favorite shops was Semillas y Especias el Gavilan, which translated means “Seeds and Spices Sparrow Hawk.” Gabriel Vazquez owns and runs the shop, which isn’t just full of seeds and spices. This tiny shop also holds the largest dried pepper selection in Loreto.
You can find out all about Gabriel, and how the store got its interesting name here.
The variety of spices and dried peppers was exciting.
The Guajillo chile peppers were such a pretty, deep red color that I had to get some. I asked Gabriel what he cooks with them, and he started telling me about a chicken recipe he makes for his friends.
I loved the look of these brooms outside Gabriel’s store, and of course, the pretty Guajillo chile peppers.
Achiote Chicken Recipe Inspiration
Gabriel immediately grabbed the achiote paste off another shelf, and off the top of his head, he described what I’m calling Marinated Achiote Chicken Recipe.
I was hanging on his every word as he so kindly, generously shared his creation with me. When he mentioned adding orange juice, I was in. I imagined how delicious that tangy sweetness would be with the smoky guajillo peppers and the achiote paste.
Gabriel Vasquez inside his store, Semillas y Especias el Gavilan.
What are Guajillo Chile Peppers?
- Available year round, Guajillos are currently one of the most commonly grown chile peppers in Mexico.
- Unlike many dried peppers, Guajillos have the same name whether they’re fresh or dried, though they’re most commonly found in their dried form.
- Guajillo chile peppers have a sweet, smoky flavor that’s delicious in sauces, marinades, sauces, and so on.
Some of the dozens of spices that line the shelves in Semillas y Especias el Gavilan.
What is Achiote Paste?
- Achiote is another name for annatto seeds. Achiote paste, which is typically formed into a small block, is a Mexican ingredient that consists of ground annatto seeds and various spices that might include cumin, pepper, coriander, oregano, cloves, and garlic.
- A gorgeous deep red color, achiote paste originated in the Yucatán region of Mexico and can be used in sauces, marinades or rubs.
- The mild flavor of achiote paste is slightly sweet and peppery.
Truth be told, Gabriel sold me a second type of dried pepper that was meant to be in the recipe, but by the time I got it home I couldn’t remember what it was called, so I omitted it. (GASP!)
Gabriel, what was it!? Please tell me in the comments!
I baked the chicken in my Chamba pottery baking dish — it can go on the fire, in the oven, and is beautiful to serve in.
I seriously encourage you to make this Marinated Achiote Chicken recipe (Pollo Pibil). It is truly out of this world! I’ve been home less than a week and have made it twice already! Really!
Enjoy!
Marinated Achiote Chicken Recipe
Ingredients
- 2 dried Guajillo chile peppers
- 1 cup water
- 2 ounces achiote paste
- ¼ cup plus 1 tablespoon fresh orange juice
- 3 small to medium-sized garlic cloves, peeled, roots trimmed (about 1 tablespoon)
- 1 approximately (3½ pound) whole cut up chicken, skinless, bone-in
Instructions
- Add the Guajillo peppers and water to a small pot and bring to a boil. Then reduce the heat to low and simmer for five minutes. Turn off the heat, cover the pot and let it stand for 20 minutes.
- Remove the stems and seeds from the hydrated peppers. (Leave some seeds is you prefer more heat.) Add both the peppers and water they hydrated in, to a blender.
- Add the achiote paste, orange juice and garlic to the blender and blend until smooth. Set aside.
- Add the skinless, bone-in chicken pieces to a large zip-lock bag and pour in the achiote marinade, which shouldn’t be hot because of the addition of the orange juice. Move the chicken pieces around to be sure they’re all well coated, remove the air from the bag and seal it. Then put this in another large zip-lock bag to ensure it doesn’t leak. Place in the refrigerator for at least 3 hours and ideally overnight.
- Preheat the oven to 375°F and once the chicken is done marinating, add it, and all of the marinade to a large enough baking dish to hold the everything snugly. Sprinkle with salt and pepper.
- Bake in the preheated 375°F oven just until it’s cooked through, about 45 minutes. Flip the pieces over about halfway through the cooking time and sprinkle with salt and pepper. Once it’s cooked through, flip the chicken over once more, sprinkle sightly with a bit more salt, and serve.
Notes
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Natalie Ellis says
Is it really sweet? Cuz when I see the chicken is all red, it makes me scared a bit 😂
Anyway, I believe you! Hope you can find out the second type of dried pepper xD
valentina says
Hi Natalie. It’s only subtly sweet — I wouldn’t call it sweet in the true sense of the word. 🙂 The red color is from the annato seeds which is what makes up most of the achiote paste. It almost like a dye, like saffron. Enjoy and thanks for checking out this recipe. 🙂
Fran Dodson says
I made this dish in my restaurant in Kauai. I used chicken breasts. I would pick a banana leaf, wrap the marinated breasts in the cut banana leaves and bake them. The banana leaf adds a bit of sweetness that seems to bake into the chicken meat. Back here in the northwest I have to use frozen banana leaves I buy in a local Mexican grocery store.
valentina says
Hi Fran. Thanks for writing in and visiting my site. Sounds fabulous with the banana leaves. I have a Mexican market near (in LA) me where they sell them too. I bought them once to decorate a table. 🙂 Now I will buy them to try making this the way you did. The subtly sweet flavor adding to the chicken sounds so tasty! Enjoy! Valentina
Riddhima Nair says
It looks so yummy, thanks for sharing!
valentina says
Thank you, Raddhima! 🙂
Suki says
Thanks sooo much for this- awesome❤️😘🌴
valentina says
Thanks so much, Suki! So happy you love it. 🙂 ~Valentina
Pam Moeck says
Looks amazing. Can it be cooked in a crockpot???
valentina says
Hi Pam! I haven’t tried it, but I don’t see why not. Great idea. I hope you love it and thanks for visiting my site. 🙂 xo
Cathy says
That is one gorgeous chicken and what a fun adventure. I will have to look for these peppers.
valentina says
Thanks so much, Cathy! And one day . . . Oman and delicious dates for me. 😀
Christina | Christina's Cucina says
I do believe I’ve been in this shop!! What a great way to get an authentic recipe, Valentina! I’d love to try this! Would love to travel the world and collect recipes! 🙂
valentina says
Oh my gosh, Christina, I LOVE that you’ve been in this shop! So fun! And here here to collecting recipes all over the world! 😀
David says
Looks perfect! Would love to visit Gabriel’s shop!
valentina says
I have a feeling you would love it, David. 🙂
Jan desjardins says
Anxious to try this recipe but there are no portions of ingredients. Can you supply them? How many peppers and how many pieces of chicken? How much achiote paste?
valentina says
Hi Jan. I’m not sure why the ingredients are showing up for you — they should all be there. In case you still can’t see them – – -> 2 dried Guajillo peppers, 1 cup water, 2 ounces achiote paste, 1/4 cup plus 1 T orange juice, 3 small to medium garlic cloves, and 1 (approx 3 1/2-pound) whole cut up chicken, bone-in and skin removed. Hope you try the recipe and love it! 🙂
Brian says
Can you added more citrus? Maybe lime or lemon juice or would that mess us the recipe???
valentina says
Hi Brian, Yes, you can definitely add more citrus. I don’t think it would mess it up, but it will change the flavor to be more tart, depending on how much you use. I would go easy and not add too much, and I think lime would be better than lemon with this. Enjoy and let us know how it turns out. Thanks! 🙂 ~Valentina
Patricia@FreshFoodinaFlash says
I’ve been wanting this recipe. Have the achiote paste in my pantry. Thank you.
I’ve sailed in the Sea of Cortez near La Paz, but never made it up to Loreto, although friends of mine have and say it is lovely. What a wonderful getaway for you.
valentina says
Thanks so much Patricia. What a beautiful place to sail — must have been an amazing trip! 🙂 Hope you try the chicken and love it. xo
Giselle Nuveaux says
Can I marinate the chicken over night?
valentina says
Yes you can! Hope you love it! 🙂
BarrieHurst-Dreyer says
I’ve got my chicken marinating in the fridge and it’s getting cooked tomorrow. The marinade is delicious, and I added a squeeze of honey to balance a slight bitter note (maybe I used too much Achiote Paste). I am a big Mexican cuisine fan and love cooking with dried chilies. This dish was calling my name as soon as I read the ingredients. It was very easy to make and can’t wait to taste it. When I rinsed my blender container that held the marinade, I used that marinade flavored water to cook my rice. As a result, the rice has an amazing flavor an color!
valentina says
Oh, I love that you used Achiote water to make the rice! Brilliant. I hope you love this dish as much as we do, and the touch of honey sounds delicious. Thanks so much for sharing and trying the recipe. Happy Holiday season to you!
Brian says
I’m a bit surprised this isn’t a grill type dish, have you ever tried or do you bake to keep the moisture and flavor?
valentina says
Hi Brain, You could definitely grill this, and I know that char flavor would be excellent. I like baking it directly in the marinade because yes, it stays extremely moist. That said, as long as you take the chicken off the grill as soon as it’s cooked through, and no longer, it should still be moist. To grill it, wipe of the marinade when you’re ready and do not discard it! While the chicken is grilling, add the marinade to a sauce pot, bring to a boil and then reduce to a gentle simmer, cooking it for about 20 minutes. Drizzle it over the grilled chicken. If you try it, I’d love to hear how it turns out. Enjoy, and thanks for visiting my site. 🙂 ~Valentina
Michele Abadia Dalmau says
Did you ever find out what the second pepper was? Gracias!
valentina says
Hi Michele, unfortunately I didn’t. 🙁 Sorry! It’s super delicious anyway! 🙂
Joe says
You can go two ways with the missing Chile, either smoky with Chile Moria or lighter and with a fresh note a Puya Chile. Both would add a new yet different note to the recipe.
valentina says
Thanks so much for this information, Joe! Much appreciated and I’ll try both. 😀
Nick says
Hello Valentina, I just made this dish for my family last night and it was great. Paired it with Mexican style rice and Peruvian beans to compliment its flavor. Nothing short of awesome. I just added a fresh jalapeño for a familiar spice note and it went well. Thanks for sharing this recipe.
valentina says
Thanks so much for sharing, Nick. So happy you everyone loved it! Sounds delicious fresh jalapeño and rice. Coincidentally, I just got back from the Latin market and bought more achiote paste to make it for a big family dinner tomorrow. 🙂 Cheers! ~Valentina
Mike Pung says
I have this in the oven right now, but I just read about the missing pepper. I would assume that it would be ancho chiles, as they are normally paired with guajillo peppers in Mexican dishes like chili colorado etc. Actually while I was following the recipe I was wondering why anchos weren’t included. They taste wonderful.
valentina says
Thanks so much, Mike! I will try it with the addition of ancho chiles next time. I hope you love it as much as we do — it doesn’t taste like it’s missing anything. 😀 In my humble opiniion, of course. 😉 Enjoy and thanks for checking our my recipe and site. ~Valentina
Xenia Fisher says
Hi Valentina.
I’m in the process of making your dish to cook for tomorrow night’s “birthday surprise dinner”. It’s for our Spanish guest. I’m using Maryland’s and was wondering why you say to remove the skin?
I’m from Sydney and found a little hole in the wall Mexican shop that had a small supply of authentic ingredients…one of those being the Achiote paste!
I’m also making my Tortillas from scratch…first time…praying for favour :}
Xenia
valentina says
Hi Xenia, I like to remove the skin in this recipe because we aren’t crisping it. Since the chicken is braised in the marinade/sauce, I don’t think it adds anything, and since it’s a bit healthier without it, I remove it. I love the skin on for roasting! 🙂 All of that said, it won’t hurt to leave it on if you prefer it. And so awesome that you’re making your own tortillas! I’m sure they’ll be so delicious. Lucky friends who will be at your dinner! 🙂 I’m happy you’re trying the recipe and thanks for writing in. Cheers! ~Valentina
Xenia Fisher says
Thanks for explaining.
What a great success your dish proved to be. I left my skins on and the chicken browned nicely. I blogged my Mexican cooking experience with pics’n’all, giving you due credit :} I would love it if you could take a look?
ThnX again Valentina.
Blessings, X(enia:)
Gail says
I have recently returned from Mexico to the UK, with lots of dried chilli and achiote paste, so am giving this a go and am really looking forward to the end result.. Many thanks for your recipe, Could you also give me an idea as to what to do with dried Hibiscus flowers that looked too good to pass up.
valentina says
Hi Gail, I’m so happy you’re going to make this chicken. I hope you love it as much as we do. As for hibiscus flowers, I have done too much experimentation here — but, I know of a beautiful site that has tons of recipes using it. From enchiladas to ice cream . . . . Click here to get to them. Enjoy and thanks so much for writing in. 🙂 ~Valentina
Robert Gray says
As I write this, I am less than an hour away from Loreto. Over the last 30 years I have been to Loreto numerous times, but have not visited “El Gavilan”. I will on my next visit, and I will find out what the missing pepper is. In all honesty I have not tried this recipe yet, but did try one very similar to this that I got from a local Mexican recently. Absolutely delicious….very much like the first time I ever had it, in the Yucatan, almost thirty years ago. We are going to make it again this week, and I will be using this recipe. BTW…last week when I made this I used a crock pot. Initially I made the marinade thicker, similar to a BBQ sauce. 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. Delicious.
valentina says
Hi Robert. Wow, I wish I was on my way to Loreto! How lovely that would be. I hope you get the chance to check out El Gavilan. It’s such a cool little store. Your version of the Achiote Chicken does indeed sounds delicious! Thanks so much for writing in and checking out my post. 🙂 ~Valentina
Robert Gray says
Valentina, I made it to Loreto and met Gabriel of Especias de Gavilan, a very nice fellow. I copied and printed out the pertinent information for him, and handed him the sheet. He was smiling as he read the sheet, and then said, “Ah, I remember this lady”. Anyway, you had indicated there was a chili missing in the recipe…not true. Gabriel said he intended to leave you with the understanding that you can use any chili, depending on how spicy and hot you want the end result. His final comment to me was that he was going to check out your website:)
valentina says
Hi Robert! This makes me so happy! Love that you made it to the store and met Gabriel. Such a great little place, and I love Loreto as a whole so much! I’m so happy to know I didn’t forget a pepper after all. Yay! And awesome he’s checking out the site. I did send him the link to the post about him a couple of years ago, but wasn’t sure he’d seen it, so thank you! Eat well and stay well during these crazy times. ~Valentina
Cynthia Heffley says
Hello can I you bitter orange in this recipe?
valentina says
Hi Cynthia, Thanks so much for writing in. I probably would use bitter oranges — part of what makes the recipe work well is the sweetness from the orange juice. Perhaps a mixture of both, will more of the regular. Hope this helps and that you enjoy the recipe. Stay well! 🙂 ~Valentina
Nic Grigg says
Hi Valentina,
I believe the missing Pepper could be Poblano – when dried, it is called an Ancho Chile?
I have watched a TV Program with this type of recipe, it looks and sounds fantastic – will try it as soon as I can.
Thank you!
valentina says
Thanks so much, Nic! I hope you love it as much as we do! 🙂 ~Valentina
Claudia Vera says
Hi , what Brand of achiote paste did you use ? . I recently bought achiote paste and I thought it would be a game changer for my mixiote barbacoa sauce in terms of flavor primarily because I am trying to mimic a barbacoa that is exactly the color of your picture . The achiote paste I got didn’t seem to get me the results I was seeking in terms of flavor or color . My sauce was good , but I am looking for a specific flavor , so the color has been my major hint I have to go by .
valentina says
Hi Claudia. Thanks for writing in. 🙂 I usually use Del MayaB brand achiote paste. For more flavor, you might try adding minced garlic and crushed chiles. Both are typically in achiote paste, but maybe a bit more would help you achieve the flavor you’re looking for. I hope this helps! ~Valentina
Steven says
Tried this recipe and it is fantastic!! I had a couple of differences 1. left skin on thighs 2. after marinating, grilled chicken on bbq – not all the way, only to mark 3. finished with sauce in cast iron skillet on bbq with lid 4. cut up and put on homemade corn tortillas with lime, cilantro and white onions. Had beer of course. Can’t recommend this enough.
valentina says
Hi Steven! Thanks so much for writing in and for the kind words. I’m so happy you enjoyed this recipe and love the tweaks you made. Bet the grill added a delicious char flavor and homemade tortillas are amazing! YUM! So appreciate the note. 🙂 ~Valentina
Natalie says
Made this today and wow- super delicious. I followed the recipe to a T but grilled the chicken on the BBQ for a few minutes and then finished it in the oven. Will make again for sure!
valentina says
Hi Natalie! This makes me so happy. Yay! Sounds fantastic to grill the chicken — bet that bit of smoky flavor fro the char is perfect. Thanks so much for sharing and I hope you have a great weekend. 🙂 ~Valentina
Leigh says
Hi. I can’t wait to make this! I bought El Yucateco achiote paste. Can you suggest ratios on how to use this? How much paste to juice and water ratio?
Thanks!
valentina says
Hi Leigh. Thanks for writing in. In this recipe I use 2 ounces of achiote paste and ¼ cup plus 1 tablespoon of the orange juice – you will see this in step 3 of the instructions. I hope this helps and enjoy! 🙂 ~Valentina
Stephanie says
I have just made this recipe, my chicken has been marinating all day. My husband is from Mexico and I am always in the kitchen trying to learn something new about cooking Mexican food because it I my favorite type of food. I doubled my recipe for this because I am making alot of chicken. I researched many different recipes and I went with yours because it sounded so delicious. I have only had this one time from a birthday party we went to… so with that being said I am very anxious to try this tonight. Thank you so much for sharing your recipes.
valentina says
Hi Stephanie. I hope you and your husband love it. I love all of the Latin flavors and Mexican food it high up on my list of favorite cuisines. Thanks so much for visiting my site and trying this recipe. 🙂 ~Valentina
David Boston says
A number of chiles may be used with this. Ancho are the standard for northern Mexico, Chipotle will add some heat and smokiness especially if not grilling this. In the Yucatan Habineros, Chiles Caribe, and Mazano/Mayan/Chile huero, may be used. The last ones are like sweet habaneros but still have the aromatic quality of the habeneros.
It is almost always made with Seville or bitter Orange. If you don’t have this use a mix of orange, grapefruit and lime, especially the lime.
Hope to go to Loreto soon for a fishing trip and will be sure to visit the Gavilon shop.
Thanks
valentina says
Hi David, Thanks so much for all of this fantastic information! Much appreciated, and I look forward to my next trip to Loreto! Such a beautiful place! 😀 ~Valentina