👨‍🍳 Instructions

1. 1

   In a large bowl, combine the chicken pieces with minced garlic, achiote powder, oregano, salt, and pepper. Mix well to coat the chicken. Let it marinate for at least 15 minutes.

   💡 Tip: Marinating the chicken helps it absorb the flavors.
2. 2

   In a separate bowl, combine the sliced onion, julienned carrots, shredded cabbage, and sliced bell pepper. This is your curtido base.

   💡 Tip: The vegetables will soften as they cook with the chicken.
3. 3

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces on all sides until lightly browned. Remove chicken and set aside.

   ⏱️ 8 minutes
4. 4

   Add the curtido vegetable mixture to the same pot. Sauté for about 5 minutes until slightly softened.

   ⏱️ 5 minutes
5. 5

   Return the browned chicken pieces to the pot with the vegetables. Pour in the white vinegar and water. Stir to combine.

   💡 Tip: The vinegar will create the tangy, pickled flavor characteristic of curtido.
6. 6

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender, and the vegetables are softened.

   ⏱️ 35 minutes
7. 7

   Taste and adjust seasoning with salt and pepper if needed. The sauce should be tangy and flavorful.

   💡 Tip: If the sauce is too thin, you can remove the chicken and vegetables and simmer the sauce uncovered for a few minutes to reduce it.
8. 8

   Serve hot, garnished with fresh cilantro. This dish is traditionally served with white rice.

   💡 Tip: A side of fried plantains (tajadas) also complements this dish well.