Rangitikei Chicken Recipes
Achiote Marinated Chicken tacos with Caramelised Capsicum, Yoghurt
4 large Rangitikei free range chicken thighs
1 Tbsp Achiote paste
1 clove garlic
1 tsp salt
2 large red capsicum
Coriander – large bunch washed
1 Onion – small
½ tsp Chipotle powder
In a large bowl mix the Achiote paste, zest and juice from 1 lime and garlic, add a little water if it is too thick. Toss the chicken in and coat it well with the paste. Marinate for as little or as long, as you like.
Cut the capsicum into ½ cm slices and on a medium heat sauté’ them until they are soft and browned. Add a squeeze of lime and a little sugar and mix until the sugar has dissolved.
Dice the onion and add the remaining lime juice, chipotle powder and salt, mix.
In a hot pan fry the chicken thighs in plenty of oil until cooked. Set aside and rest.
Heat the tortillas in a sandwich press 2 at a time or in a dry pan 1 at a time, make a little envelope from tinfoil to keep them warm at the table.
Slice the chicken and serve with a little of everything and a good sprig of fresh coriander.