Ingredients45 m servings 505
- Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
- Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.
Per Serving: 505 calories; 26.2 19.2 41.5 108 721 Full nutrition
ReviewsRead all reviews 4
My family and I really enjoyed this chicken dish, although I would suggest a bit less cooking time at the end (15-minute period should be more like 10-12). It was sound advice to suggest not ser...
Super simple even for a non-chef like me and still so delicious! Served with rice and was a hit.
I’ve never tried a recipe with no reviews yet, but it looked delicious and I had everything needed (except the Dutch oven, so I used a heavy pan). I found it tangy and delicious. The chicken wa...