El Toritos Yucatan Chicken
Source of Recipe
Executive Chef Pepe Lopez, El Torito Restaurants
List of Ingredients
3 whole chickens, cut in half
2 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
Pibil Sauce:
2 tablespoons achiote spice, see notes
1 cup orange juice
2 garlic cloves
1 teaspoon fresh oregano
1 pinch ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 pinch ground cinnamon
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon salad oil
Cooks Notes: Achiote spice, a paste made from annatto seeds, lime juice and spices, can be found in most Mexican markets and some supermarkets.
Recipe
Place all ingredients for pibil sauce except salad oil in blender and puree. Heat salad oil in suitable saucepan, add achiote mixture from blender, bring to a quick boil and cook 3-4 minutes. Remove from fire.
Evenly sprinkle each chicken half (a total of 6) with 1 teaspoon salt, 1 teaspoon black pepper and 1⁄2 teaspoon garlic. Baste evenly with pibil sauce and wrap in aluminum foil. Cook in pre-heated 350F oven 45 minutes or until done.
Yield: 6 half-chickens
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