This recipe for roasted chicken with achiote and mustard is very easy. The only thing that is done is to prepare a mixture of mustard, cumin, achiote and butter and spread the chicken pieces under the skin. These breasts are browned in the pan and finished
Learn more about Lorenza Avila
Ingredients4 portions
Preparation
In the food processor, mix the mustard, cumin, achiote and dry mustard. Gradually add the butter until you have a homogenous mixture. Finally add the chopped parsley until it integrates a little. Season with salt to taste.
Spread the chicken breasts or pieces under the skin with the prepared mustard mixture. With a brush, spread the chicken on the outside with oil.
Heat a pan and brown the chicken over high heat for 5 minutes. Preheat the oven to 200 centigrade.
In a refractory, bake the chicken covered with aluminum foil until it releases its juice. Then, uncover and varnish continuously with the remaining mixture of mustard and lemon juice until well browned.
Serve immediately.
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