Pollo Pibil
Nutrition
Calories: 45.44 kcalCarbohydrates: 1.27 gProtein: 0.09 gFat: 4.57 gSaturated Fat: 0.58 gSodium: 1163.21 mgFiber: 0.03 gVitamin A: 0.5485 IUCalcium: 3.03 mgIron: 0.1 mg
Ingredients
- 1 tbsp achiote seeds
- 1/4 cup water
- 1/4 tsp cumin seeds
- 1/4 tsp leaf oregano
- 3 whole allspice
- 4 cloves garlic minced
- 1 tbsp salt
- 1/4 cup fresh orange juice
- 1 tbsp red wine vinegar
- 6 chicken breasts singles
- banana leaves
- 2 to matoes peeled and chopped
- 1 1- pound can Italian-style tomatoes including juice
- 1 large onion thinly sliced
- 2 tbsp vegetable oil
Instructions
- At least one day ahead, cover the achiote seeds with 1/4 cup water and bring to a boil. Soak overnight.
- With a mortar and pestle or spice grinder, grind the seasonings together and then grind in the seeds with their liquid, orange juice, and vinegar.
- Trim excess fat from the chicken and remove the skin. Spread with the achiote paste. Reserve about 1 tbsp to finish the sauce. If available, wrap in banana leaves.
- In a medium-size skillet, sauté the tomatoes with onion in hot oil until the onion is soft and translucent, about 8 minutes.
- Stir in the reserved achiote paste and pour over the chicken. Cover with foil and bake 50 minutes to 1 hour at 350°.
- To serve, transfer the chicken in the banana leaves to a platter. Return the sauce to a skillet and bring to a boil. Spoon over the chicken. Garnish with fresh herbs, such as parsley, cilantro, or watercress, and radish roses.