From: Chef Jeff Bolton, Kachina Southwestern Grill, Westminster, CO. Yield: 4 to 6 servings. Fry Bread: ½ package active yeast 1½ cups warm water ½ Tbsp. salt 1 Tbsp. vegetable oil 5 cups flour Achiote Grilled Chicken: 1 lb. boneless skinless chicken breasts, trimmed 2 Tbsp. achiote paste 2 tsp. salt 1 tsp. pepper 1 lemon, juiced 1 tsp. cumin For fry bread: In bowl of a mixer, combine the water and yeast and allow to “bloom” for about 5 ...
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