Chicken Itza

Name: Chicken Itza
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 1/2 ounces clarified butter; 3 1/4 pound chicken, skin on, cut into 4 pieces (2 breasts and 2 legs with thighs attached), boned; Salt, to taste; White pepper, to taste; 2 pellets achiote; 1/2 lemon, juiced; 4 sheets parchment paper

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Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

A specialty of the Rivoli Restaurant, Acapulco, Mexico

Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

Ingredients

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2 1/2 ounces clarified butter

3 1/4 pound chicken, skin on, cut into 4 pieces (2 breasts and 2 legs with thighs attached), boned

Salt, to taste

White pepper, to taste

2 pellets achiote

1/2 lemon, juiced

4 sheets parchment paper

Directions

Preheat oven to 425 degrees F. Heat 1/8 cup clarified butter in large skillet over medium heat. Lay chicken pieces in pan, skin side down and season generously with salt and pepper. Pour 1 tablespoon clarified butter on top of chicken, increase heat to high and cook, turning once, about 5 minutes per side.
Heat 1/4 cup clarified butter in small skillet and add achiote pieces. Mix together to color butter and strain a little over chicken. Drizzle chicken with lemon juice and stir pan residue.
Brush parchment with a little achiote butter and divide chicken among the 4 pieces of parchment paper. Pour all but a little achiote butter in small bowl and add cube of ice. Stir to solidify. Spread cooled butter over chicken pieces. Fold paper over to form a package. Place into baking dish and brush with last bit of achiote butter. Bake 30 minutes.