For dinner last night, I made Chicken Legs in Achiote Sauce (Ben's recipe), accompanied by Green Rice, from Trini Gourmet.
The marinade for the chicken reminded me of the cochinita pibil I make (recipe courtesy of Roberto Rodriquez, director of Once Upon a Time in Mexico). The main difference is lots of ancho powder in the chicken, compared to habañero in the puerco.
My kitchen smelled amazing while this was cooking! The chicken was tender, flavorful...everything chicken wants to be but so rarely is.
The rice...was ok. I undersalted (a problem of mine, although easily fixed), and I think my long grain rice is old, because the center of the grains stayed hard for way too long, and by the time they were soft, the rice was breaking apart. The flavor, however, was very good. Cilantro, parsley, jalapeño, onion, garlic...of course the flavor's good!
Family dug on the chicken, the rice not so much. However, all three of them could live on plain white rice with soy sauce, with a pork chop thrown in once a month. So their opinion on "different" rice dishes doesn't really count in my eyes.
Will I make this again? The chicken, yes. The rice, I'll probably search for another recipe, or tweak this one til it's memorable.