Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1947.79 Kcal (8155 kJ) | ||
| Calories from fat | 1633.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 181.49g | 279% | |
|---|---|---|---|
| Cholesterol | 513.83mg | 171% | |
| Sodium | 627.21mg | 26% | |
| Potassium | 448.89mg | 10% | |
| Total Carbs | 8.33g | 3% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 69.88g | 140% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 462.62 Kcal (1937 kJ) | ||
| Calories from fat | 387.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.11g | 279% | |
|---|---|---|---|
| Cholesterol | 122.04mg | 171% | |
| Sodium | 148.97mg | 26% | |
| Potassium | 106.62mg | 10% | |
| Total Carbs | 1.98g | 3% | |
| Sugars | 0.05g | 1% | |
| Dietary Fiber | 0.29g | 5% | |
| Protein | 16.6g | 140% | |
| Vitamin C | 0.9mg | 6% | |
| Calcium | 5.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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