Jul 14 2026
Restaurants›Agave House›Achiote Roasted Chicken Plate Recipe

Achiote Roasted Chicken Plate Recipe

Inspired by Agave House
Time2h
Serves4

chicken leg quarter, charro beans, cilantro rice, spring onions, chili guero

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Ingredients

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Chicken

Charro Beans

Cilantro Rice

Garnish

Method

Prepare the Chicken

  1. 1

    Marinate the Chicken

    In a bowl, mix achiote paste, olive oil, minced garlic, salt, and black pepper. Rub this mixture all over the chicken leg quarters and let them marinate for at least 1 hour, preferably overnight in the refrigerator.

  2. 2

    Roast the Chicken

    Preheat the oven to 375°F (190°C). Place the marinated chicken on a baking tray and roast for 40-45 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

Prepare the Charro Beans

  1. 3

    Cook the Beans

    In a skillet, cook the chopped bacon over medium heat until crispy. Add diced onion, tomato, and jalapeño, and sauté until softened. Stir in the cooked pinto beans, cilantro, salt, and black pepper. Cook for another 5-10 minutes until heated through.

Prepare the Cilantro Rice

  1. 4

    Cook the Rice

    In a saucepan, bring chicken broth to a boil. Add rice and salt, reduce heat to low, cover, and simmer for about 18 minutes until the rice is cooked. Remove from heat, fluff with a fork, and stir in chopped cilantro and lime juice.

Garnish and Serve

  1. 5

    Plate the Dish

    Serve the roasted chicken leg quarters on a plate, alongside a generous serving of charro beans and cilantro rice. Garnish with chopped spring onions and chili guero.

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