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Baked chicken pibil recipe

This delicious baked chicken Pibil recipe is one of the classic dishes of the Yucatan Peninsula, a true gastronomic marvel! The main ingredients of this dish is achiote paste, also known as «Recado Rojo», an essential ingredient and base of many dishes of Yucatecan cuisine. These dishes include the renowned Cochinita Pibil and Mucbi-Pollo, a great tamale to make on the Day of the Dead.

• How to make Chicken Pibil

I usually buy 6 chicken thighs (instead of whole chicken) to make this recipe. They’re easier to pack, have more flavor, and can all be the same serving size.

 Banana leaves are sold in the frozen section of the supermarket or in Latin markets. Thaw them and clean them with a damp paper towel, to make them softer, place them one by one on the stove fire with a constant and fast movement, they will take a bright color and you will mold them much better.

Put the achiote paste, citrus juices, oregano, and cumin in your blender; Brew until smooth.

Place the chicken in a large glass bowl and garnish with Achiote sauce. Leave to marinate for at least half an hour in the refrigerator. You can also prepare this meal overnight and simply cook before dinner.

Cut the banana leaves or aluminum foil into squares ready to assemble the chicken packets. Prepare a steamer or large Dutch oven with a lid to cook the chicken.

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Put a piece of chicken in the center of the banana leaf, add a little adobo sauce, a tomato slice, a few onion slices, 1 epilet and 1 roasted garlic. Spice with salt and pepper.

Envuelve el pollo en rectángulos, de la misma forma que cubierto los tamales. Solo puede utilizar papel de aluminio para este paso, hojas de plátano o ambos. Cuando encuentro hojas frescas de plátano, las uso; Cuando solo tengo hojas congeladas, utilizo ambas, ya que las hojas de plátano congeladas se rompen muy fácil después de descongelarlas, al tiempo que le dan sabor al pollo.

Si está cocinando pollo al vapor (tamalera), simplemente agregue agua caliente al fondo sin llegar a la parrilla. Si usa un horno holandés o una olla grande, elabore una cama en el fondo de la olla con hojas de plátano o papel de aluminio. Añade 1 taza de agua caliente y coloque las bolsas de manera uniforme en la olla; Cubra con hojas de plátano o papel de aluminio y tape la olla.

Cocine a lo largo de unos 12 minutos a fuego medio-alto y deje hervir, más adelante reduzca a ebullición y cocine por otros 30 minutos. No dejes que el agua se seque, llena para mantener el vapor, solo debes tener cuidado al abrir y quitar la tapa ya que te puedes quemar con el vapor.

• Skillet chicken pibil

This version is simpler, you just need to place the chicken pieces in a large container and cover them with achiote sauce, cover and cook for 45 to 50 minutes. It will require a little extra water. Therefore, add more orange juice or chicken broth.

For serving purposes, unwrap the chicken, remove the banana leaves or aluminum foil, and serve with marinated red onion, habanero sauce, and hot tortillas. Likewise, it can be served with white rice and salad.

• Details of Pollo Pibil

• Preparation time: 10 minutes
• Cook time: 40 minutes
• Total time: 50 minutes
• Difficulty: beginner
• Serves: 4 people

• Ingredients of the Pollo Pibil recipe

• 6 small roasted garlic cloves
• 100 grams of Achiote pasta
• ¾ cup of fresh orange juice
• ¼ fresh grapefruit juice
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cumin
• 3-4 Lbs. Depressed chicken *
• 2 banana leaves ** or 12 X 12 cms. Aluminum foil.
• 1 Large tomato cut into slices
• ½ white or red onion, thinly sliced
• 6 Epazote leaves
• Salt and pepper to taste

• How to prepare the recipe for Pollo Pibil

1. Put the achiote paste, citrus juices, oregano, and cumin in your blender; Brew until smooth.
2. Put the chicken in a large glass bowl and garnish with Achiote sauce. Marinate for at least ½ hour in the refrigerator. In the same way, you can prepare this meal overnight and cook just before dinner.
3. Cut the banana leaves or aluminum foil into squares ready to assemble the chicken packets. Prepare a steamer or large Dutch oven with a lid to cook the chicken.
4. Place a piece of chicken in the center of the banana leaf, add a little adobo sauce, a tomato slice, a few onion slices, 1 epilet and 1 roasted garlic. Spice with salt and pepper.
5. Wrap the chicken in rectangles, in the same way you wrap the tamales. You can only use aluminum foil for this step, banana leaves, or both. The moment I find fresh banana leaves, I use them; In case I only have frozen leaves, I use both, as frozen banana leaves break easily after defrosting, while also adding flavor to the chicken.
6. If you’re steaming chicken (tamalera), just add hot water to the bottom without reaching for the grill. If using a Dutch oven or large pot, make a bed in the bottom of the pot with banana leaves or aluminum foil. Add 1 cup of hot water and place bags evenly in pot; Cover with banana leaves or aluminum foil and cover the pot.
7. Cook for about 12 minutes over medium-high heat and bring to a boil, then reduce to a boil and cook for another 30 minutes. Do not let the water dry, fill to keep the steam, you just have to be careful when opening and removing the lid, as you can burn yourself with the steam

• Stove version with Chicken Pibil

1. This version is easier, you just have to put the chicken pieces in a large saucepan and cover them with the achiote sauce, cover and cook for 45-50 minutes.it will require a minimum of more water. This way you can add more orange juice or chicken broth.
2. To serve, unpack the chicken, remove the banana leaves or foil, and serve with pickled red onions, habanero sauce, and hot tortillas. In the same way it can be accompanied with white rice and salad.

Notes

• * I usually buy 6 whole chicken thighs (instead of whole chicken) to make this recipe. They’re easier to pack, have more flavor, and can all be the same serving size.
• ** Banana leaves are sold in the frozen section of stores or in Latin markets. Thaw them and dry them with a damp paper towel, to soften them, put them one by one on the stove flame in a constant and fast movement, they will take a bright color and you will mold them much better.