achiote oil

Achiote (aka annatto), is a natural red food coloring used in Latin cuisine. I’ll explain how to make achiote oil and paste easily at home!

Achiote + Annatto Paste and Oil Recipes

vegetable oil

annatto seeds

garlic

tbsp white vinegar

paprika

tsp Mexican oregano ((dried))

tsp cumin

Bring the vegetable oil and annatto seeds to a boil in a small saucepan. Turn heat off and steep, uncovered for 5 minutes.

Let stand until it comes to room temperature and strain oil from seeds into a squeeze bottle. Discard used seeds.

I keep in a plastic squeeze bottle and use that as needed near my stove top. Good for 1 week.

Achiote Oil

Grind the annatto seeds to powder in a spice or coffee grinder.

Mix all of the ingredients together in a small bowl until a paste forms.

Stays fresh for 2 weeks if wrapped well and kept in the refrigerator. This makes about 4 ounces or 1/2 cup total.

Achiote Paste





My mom's classic Puerto Rican Arroz con Pollo! This flavorful one-pot dish is made with rice, veggies, and chicken. An authentic Puerto Rican arroz con pollo recipe with simple, easy-to-follow instructions and mouthwatering, traditional Puerto Rican flavor. Tips included for how to season the dish and achieve perfectly crispy Pagao rice at the bottom of the pot. 





Authentic Puerto Rican Arroz Con Pollo

chicken drumsticks

tsp sazon seasoning

tsp adobo seasoning

tsp chili lime salt (optional)

tsp salt

tsp pepper

tbsp achiote (annatto) oil oil

tbsp sofrito

yellow onion, diced

garlic, minced

bell pepper, diced

cilantro,

tomato sauce

green olives

peas

rice

chicken broth

water

In a large ziplock bag, combine all seasonings and chicken drumsticks. Seal the bag and shake to coat the chicken with seasoning. Marinate for at least 30 minutes to an hour. 

In a heavy bottomed soup pot, sauté the chicken in the achiote oil, turning the chicken to brown on all sides. Add sofrito, diced onion, and garlic. Sauté for 5 minutes then add bell peppers, cilantro and a pinch of salt and pepper. 

Add tomato sauce, olives, and peas and cook 5 more minutes. Add rice, stirring to ensure each grain is coated with seasoning and veggies. 

Add broth and water and bring to a boil. Stir and lower to a simmer. Cook for 20-30 minutes on low, checking towards the end for flavor and to see if the rice is cooked through. If dry, add another 1/2 cup broth.

If you want the rice at the bottom of your pot to be crispy, add a tbsp more of oil, turn the heat up to medium and cook for another 5-10 minutes (watching closely to make sure it doesn't burn).

Serve with a squeeze of lime juice, sprinkle of chopped cilantro and hot sauce. Enjoy!

I love the use of peas. I will try this recipe myself in the not too distant future; I can't remember if I've ever made arroz con pollo myself.

Obsessed with this recipe! I’ve had it twice now and every time we finish witbout leftovers.

I make it all the time but not like you! Going to try your way!! Thank you

The best and true Puerto Rican arroz con pollo recipe!! My grandmother made it just like this. Only thing is that she add spicy Spanish chorizo and capers. Chicken marinated in lime and adobo. This is authentic as it gets. Nice to see some who can make this dish. Amazing Thank you.

I’ve been to Puerto Rico and enjoyed the dishes so I found your recipes and made sofrito and then arroz con pollo. I used olive oil and I will say it came out delicious but I didn’t get the crispy rice on the bottom of the pan. Next time.  Cristina

https://www.youtube.com/watch?v=XZYLEXPgF2c

Allow me to introduce you to my mom's classic Puerto Rican Arroz con Pollo; a flavorful one pot dish made with rice, veggies, and chicken.

Find the recipe here: https://salimaskitchen.com/puerto-rican-arroz-con-pollo/

Arroz con Pollo Video YOUTUBE

Learn how to make your own annatto oil with just 3 ingredients! This oil is perfect for adding a vibrant orange color to your favorite dishes!

How to Make Annatto Oil

tbsp annatto seeds

Heat the oil over medium heat in a medium saucepan. Once hot, add the annatto seeds and fry for 2-3 minutes or until the oil turns orange. Keep an eye on the seeds so they don&#39;t burn.

Once the oil has turned orange/red, remove from heat and add the crushed garlic. Let it cool for 15 minutes.

Using a fine-sieve mesh, strain the oil and discard the seeds and garlic. Transfer the oil to a clean glass jar and store it at room temperature for up to 1 month. Use to add color to stir-fries, marinades, curries, etc!

Thank you for the recipe!
I use annatto oil a lot in my cooking. One more great recipe!

Top 3 achiote oil recipes from across the web

The most viewed achiote oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Achiote + Annatto Paste and Oil Rec...

Authentic Puerto Rican Arroz Con Po...

How to Make Annatto Oil

Top 3 achiote oil recipes from across the web

The most viewed achiote oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Achiote + Annatto Paste and Oil Rec...

Authentic Puerto Rican Arroz Con Po...

How to Make Annatto Oil

The most viewed achiote oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine