A specialty of the Rivoli Restaurant, Acapulco, Mexico
Recipe courtesy of Graham Kerr
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Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
4 servings

Ingredients

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.

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