Chicken in mango and coconut milk marinade
Slightly different chicken in aromatic marinade from mango and coconut milk.
- Put the oil and annatto seeds in a small bowl and heat on a low temperature until the seeds start to release small bubbles and drop a reddish-brown color. The fire must be extremely light because otherwise the seeds will start to fry and the oil will get a bitter taste. This aromatic oil is the basic ingredient or base of many dishes of Puerto Rico and the Caribbean Islands.
- Allow the oil to cool, then strain it. Put the cleaned and sliced mango and coconut milk in a deeper bowl, and grind everything in a fine bowl with a stick mixer. Add aromatic oil, cayenne pepper and a spoonful of honey to the mixture. Mix everything well to combine all the ingredients. Transfer the marinade to a sturdy bag and add the washed and dried meat. Heat the bag well and put it in the fridge to marinate for 6 hours or overnight.
- Coat the roaster with a little oil, take the chicken out of the marinade and salt and pepper it on both sides. Do not remove the marinade from the meat, let it remain in as thick a layer as possible. Place the meat on a baking sheet and bake in a preheated oven at 220 degrees for 35-40 minutes until the meat gets a nice golden-yellow color.
- Transfer the rest of the marinade in which the marinated meat was in a cooking pot and add 1/2 tablespoon of honey and cook on low heat for about 10 minutes until the sauce boils and thickens slightly. Try it, then add salt and pepper to taste. Keep warm until serving.
- Transfer the roasted chicken to a serving plate and sprinkle with parsley or coriander leaves. Serve with prepared sauce, cooked rice and seasonal salad.