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–+ servings

Pollo Pibil

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 16 hours 39 minutes
Total Time 17 hours 59 minutes
Servings 6
Calories 45.44 kcal

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.
Keyword Poultry
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