This was sooooo good that DH asked for it the second night in a row. I changed up the starch and veg (Sunday night it was broccoli and quinoa) with mash and collards. That’s Southern Fried Chicken pieces in the achiote “gravy”.
I try to experiment with our local Mexican products, but had no clue what to do with this paste. A quick twirl around the net produced some guidelines: add vinegar and oil and then . . . well, couldn’t find much else that interested me. So I added vinegar and oil, a good bit of bone broth, and a slurry of flour and some coconut milk that was lurking in the refrigerator to make the gravy you see here.
There was a small bit left over from Sunday night, so I just enlarged on the whole thing, chopping up additional chicken, and adding regular milk for the slurry this time. Couldn’t tell any difference.
The three-quart InstantPot made this do over a complete snap. I steamed six medium potatoes for 15 minutes. Then, while everything was still hot, I plopped in the collards for an additional seven minutes. While the collards were cooking, I peeled the potatoes (the skins slip right off at that point, but asbestos fingers are a plus!) and got them mashed up.
The meat heated nicely in the new gravy . . . and Bob’s your uncle!