Pollo Pibil

🛒 Ingredients

• Chicken 250 g · 412 kcal
• Achiote paste 10 g · 30 kcal
• Sour orange juice 42 g · 19 kcal
• Garlic 5 g · 8 kcal
• White onion 25 g · 10 kcal
• Cumin powder 2 g · 8 kcal
• Dried oregano 1 g · 3 kcal
• Habanero pepper 3 g · 1 kcal
• Red onion 33 g · 13 kcal
• White vinegar 17 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the achiote marinade: In a blender, combine achiote paste, sour orange juice, garlic, white onion, cumin powder, dried oregano, and habanero pepper (if using). Blend until you achieve a smooth, vibrant sauce.
2. Marinate the chicken: Cut chicken into serving pieces, place in a non-reactive dish, pour the achiote marinade over it, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Prepare for cooking: Preheat oven to 180°C (350°F). Line a large roasting pan or Dutch oven with banana leaves, overlapping them to create a full seal, ensuring enough overhang to wrap the chicken.
4. Bake the chicken: Place the marinated chicken pieces and any remaining marinade onto the banana leaves. Fold the leaves over the chicken to enclose it completely, then cover the pan tightly with foil or a lid. Bake for 1.5 to 2 hours, or until the chicken is fork-tender.
5. Make pickled red onions: While the chicken bakes, thinly slice the red onion. Place slices in a bowl and pour white vinegar over them, adding a pinch of salt. Let them sit for at least 30 minutes, or until the chicken is ready.
6. Serve: Carefully unwrap the banana leaves. Shred the chicken directly in the cooking juices, or serve pieces whole. Garnish with the pickled red onions and serve with tortillas or rice.