Pit-smoked chicken in annatto marinade

Directions

1. Add the water to a large bowl and dissolve the salt and sugar. Meanwhile, crush the allspice berries and the peppercorns with a pestle and mortar then add to the water along with the chicken. Cover with clingfilm and refrigerate for at least 5 hours (preferably over night). After brining the chicken should be rinsed under cold running water before being patted dry.

2. When the chicken is dry combine the red achiote paste with the Seville orange juice (add just enough juice to obtain the consistency of double cream). Meanwhile grind the Mexican coriander, cumin seeds, and black peppercorns to a powder. Add the garlic and sea salt and pound or grind to a smooth paste. Add this to the recado rojo mixture and stir to combine. Arrange the chicken in a dish and pour the marinade over the top. Ensure you turn each chicken piece to make certain they’re completely covered. Cover and set aside for 1 hour.

3. Place each piece of chicken breast in the centre of a banana leaf. Garnish with slices of vegetables and epazote leaves. Wrap the banana leaf around the chicken to completely cover it and secure with cocktail sticks or kitchen twine. They can be stored in the refrigerator over night, if desired, but are better if cooked immediately.

4. To smoke the chicken breast you will need a large cast-iron pot, roasting pan or Dutch oven (with a lid) on the hob (the temperature will be very hot so do not use enamelled or coated cookware). Cover the entire pot with at least two complete layers of aluminium foil (make certain that at least 15cm of foil extend outside the pot).

5. Using a sharp knife cut a small hole about 5cm in diameter in the centre of the pot’s base so that the bottom is exposed. Place a trivet or a 25cm cake rack in the bottom of the pot. This should fit as snugly as possible and if using a cake rack use balls of foil to raise it some 4cm off the bottom of the pot.

6. Remove the trivet and place the pot on the stove at the highest possible temperature. Allow to pot to heat up for 10 minutes. In the meanwhile cover the entire lid of the pan with foil, crimping it close to the surface of the lid. When the pot is very hot mound the wod chips in the centre of the pan (where you tore away the foil). Add the trivet or cake rack on top then place the banana leaf packets on top (make certain that they do not touch the sides of the pot and have plenty of space around them for the air to circulate).

7. Secure the lid and crimp the pieces of foil that extend out of the pot over the lid to seal everything securely. Allow to smoke for about 45 minutes then take off the heat. Allow to cool for 5 minutes, remove the lid then allow to stand for 10 minutes more before serving.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!