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Chicken, Pibil Style |
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Serves: 4 Print this Recipe(Pollo Pibil) Category: Other Fried, Grilled, and Baked Chicken Dishes This is one of the classic dishes of the state of Yucatán. Cooking meats over coals in pits dug in the ground is an ancient Mayan method whose result is nowadays often simulated by oven baking. Banana leaves are available in some Asian and Latin-American markets. Serve the delectable chicken with warm corn tortillas to soak up the juices. Accompany with plain steamed rice. This recipe requires advance preparation, so begin one day ahead. 1/3 cup Yucatán Red Seasoning Paste 1/4 cup Bitter Orange Juice Substitute or fresh Seville orange juice if available 4 skinless chicken breast halves, on the bone 4 skinless chicken thighs, on the bone 1/2 teaspoon salt 1 tablespoon vegetable oil Banana leaves __Using Banana Leaves ..........Click the Edit tab and select this entry to follow preparation instructions. 1 white onion, thinly sliced 1 medium tomato, sliced 2 guëro (yellow) chiles, stemmed, seeded, veins removed, and cut into thin strips 1. Prepare paste and juice and set aside. Then, with the tip of a sharp knife, pierce the chicken pieces in 4 or 5 places. Season with salt. Put the chicken in a large bowl. In another bowl, firmly mix the seasoning paste, orange juice, and half of the oil. Pour the mixture over the chicken and turn the pieces over to coat. Cover and refrigerate about 6 hours or overnight. 2. Preheat the oven to 350°. Line a large baking pan or clay casserole dish with aluminum foil pieces that are long enough to fold back over the top of the pan. Cut the banana leaves to line the pan, on top of the foil. Put the chicken breasts in the pan on the banana leaves; then add the thighs and all of the marinade, overlapping the chicken pieces, if necessary. 3. In a medium skillet, heat the remaining oil and fry the onion until it begins to brown, about 4 minutes. Put the onion, tomato and chiles on top of the chicken. Fold the banana leaves completely over the chicken and then fold the foil over all, crimping the edges to make a tight seal. Bake 1 1/2 hours. Remove the chicken from the banana leaves and serve hot with the sauce. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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