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Chicken Pibil




Source of Recipe


Posted by Mary Ellen


Recipe Introduction


Note: The prep time does not include the marinating time. The cook time for the sauce overlaps the cook time for the chicken.


Recipe Link: Home Cookin'

List of Ingredients




1/4 cup achiote paste
10 garlic cloves, peeled
2 teaspoons cumin seeds
1/4 teaspoon ground cinnamon
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/4 cup red wine vinegar
1 1/2 teaspoons salt
2 teaspoons cracked black pepper
6 chicken legs with thighs, ankle joint removed, scored to the bone and skin removed
6 banana leaves (optional), cut into 10-inch squares and toasted over a burner about 2 seconds per side to soften
3 tomatoes, cut into 12 slices
1 onion, cut into 6 slices
2 tablespoons unsalted butter
2 medium onions, diced
2 cups chicken stock

Recipe



Combine the achiote paste, garlic, cumin, cinnamon, orange and lime juices, vinegar, salt and pepper in a blender. Purée until smooth. Pour into a non-reactive baking pan, add the chicken and turn to coat.

Cover and marinate in the refrigerator 2 to 24 hours.
Preheat the oven to 375 degrees.

Cut six 16-by-14-inch sheets of heavy-duty aluminum foil. If using banana leaves, place 1 on top of each piece of foil. Center a piece of chicken on each, reserving the marinade. Top each with 2 tomato slices and 1 slice of onion. Wrap and seal the banana leaf and the foil to enclose. Place on a baking sheet. Transfer to the oven and bake 45 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Sauté the onions until golden brown. Stir in the reserved marinade, bring to a boil and cook, stirring frequently, for 5 minutes. Add the chicken stock and cook 10 minutes longer. Reserve.

When the chicken is ready, remove from the oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juices from the pan into the sauce. Pour the hot sauce over the chicken and serve with rice.

Per serving approximately: 261 cal.; 28 g pro.; 14 g carb.; 10 g fat (4 sat., 4 monounsat., 2 polyunsat.); 116 mg chol.; 1,036 mg sod.; 1 g fiber; 5 g sugar; 39 percent calories from fat.