Roasted Achiote Chicken Thighs with Stewed Beans

by: Chef Ed Richardson

Compatible Wolf Appliances:


These traditional South American style spices make this chicken golden red when cooked over high convection heat. Serve this recipe with stewed beans or rice.

Prep Time
Cook Time


Convection Roast


  • 6-8 skin on chicken thighs
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • achiote paste
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 clove garlic
  • 2 tablespoons chili powder
  • 1 jalapeno
  • 1 tablespoon paprika
  • 2 cans pinto beans, removed from the can and rinsed
  • 1 can diced green chilies
  • 1 clove garlic
  • 6 ounces chicken stock


Preheat the Wolf Convection Oven on Convection Roast Mode to 375°F. Prepare the marinade by blending orange juice, lime juice, achiote paste, cumin, oregano, garlic, chili powder, jalapeno, and paprika. Blend until smooth.

Cover the chicken with the marinade and sprinkle with salt. Place chicken in a Ziploc bag or bowl. Let set for 4-6 hours or overnight.

For the stewed beans, add diced bacon to a sauce pot and render out the bacon on low heat. Once the bacon is cooked and almost crispy, add garlic. Sauté for 30 seconds and then add the green chilis, stock, and beans. Let the beans stew on low heat for 1 hour. Stir often to make sure it does not burn on the bottom of the pot. Season with salt and pepper.

While the beans are stewing, pull the chicken from the bowl or bag, and place it on a solid roasting pan with a wire rack.

Cook the chicken thighs in the preheated Wolf Convection Oven on rack position 4 for 20-25 minutes until the internal temperature of the chicken reaches 160°F.

Serve chicken thighs on top of the stewed beans and enjoy.