Name: Chicken Cochinita
Prep time: 50 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 tablespoons European Extra Virgin Olive Oil; 1 onion, in quarters; 1 clove garlic, peeled; 5 tomatoes, in quarters; 1 cup orange juice; 1/2 cups apple cider vinegar; 1 cup chicken broth; 2 cloves; 1 teaspoon black pepper, whole; 1 achiote, in bars; salt; 2 tablespoons European Extra Virgin Olive Oil, to brown the chicken; 1 1/2 kilos chicken breast, skinless and boneless; corn tortillas, for accompaniment; pickled onions with Habanero chile, for accompaniment

Preparation

20 mins

30 mins

Low

Heat the European Extra Virgin Olive Oil® in a pot over medium heat, add the onion, garlic, and tomato. Cook for 5 minutes. Remove and set aside. Blend the onion, garlic, and previously cooked tomatoes, as well as the orange juice, apple cider vinegar, chicken broth, cloves, black pepper, achiote bar, and salt for 5 minutes or until a homogeneous sauce is obtained. Set aside.