Recipe courtesy of Graham Kerr

Chicken Itza

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


  1. 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. 
  2. 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. 
  3. 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.