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I made this as a component of A Golden Chicken. Simple to make, and can be used as part of so many other recipes. Very nice color, too. Thanks for posting! Made for ZWT4

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Muffin Goddess July 01, 2008

This makes for a lovely coloured oil witch is oh so lightly flavoured. I made it to use with Rita's Golden Garlic Potatoes Reviewed for ZWT3

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Stardustannie June 25, 2007

Very pretty color and interesting flavor. Went great on Rita's Golden Chicken. Cant wait to try it in different recipes.

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Mama's Kitchen (Hope) September 29, 2005

The oil looked so pretty, a red golden color. I used this to make Rita's Sofrito. Yummy! I put this in my chili. Thank you Rita!

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Sharon123 February 07, 2005

I made this go go with another recpie by this chef -- it was very good, and will be nice to have on hand.

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justcallmejulie February 02, 2005

This is common base for rice in Puerto Rican dishes as well, we refer to it as "achiote".There are commercially made ones out there, but my father always made his homemade, just like the recipe above, except he used regular corn oil. Thanks for posting this recipe.

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chef FIFI January 25, 2005

OK, 1st, I was totally unfamiliar with Annotto seeds. After some research,I discovered that they have a very subtle flavor and are used mostly for the color they impart when steeped in oil. I found the seeds in the "Goya" isle of my supermarket. I gave this only 4 stars because if you steep the seeds in olive oil,all you will taste is the olive oil.I used mostly canola oil, with just a couple of Tblsp of olive oil,which was still the predominate flavor. Next time ,I'll do what another reviewer said her father did,and use just corn or canola oil. The color is beautiful though

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arroz241_11561377 June 12, 2010
Annatto Oil