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Homestyle Achiote Chicken (Pollo a la Pibil)

Name: Homestyle Achiote Chicken (Pollo a la Pibil)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Mexican
Ingredients: 1 cdita Ground cumin; 4 Seville oranges; 4 cloves Garlic cloves; 1 cdita Yucatecan oregano; 5 Limes; 18 Corn tortillas; 1500 g Whole chicken, jointed; 80 g Achiote paste; 2 hojas grandes Banana leaves; 2 Red onion

120 min (30 prep + 90 cook) Medium 6 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Chicken marinated in achiote and Seville orange, baked in banana leaf Yucatecan style.

About this recipe

Homestyle pollo a la pibil is an accessible adaptation of Yucatecan cochinita pibil: chicken marinated in achiote, Seville orange juice and spices, wrapped in banana leaf and slowly baked in the oven. The result is juicy meat, fragrant and stained deep orange by the achiote, served with pickled red onion and habanero. A celebration of Maya flavours in your kitchen.

History & Origin

The pibil is one of the oldest culinary techniques in Mesoamerica: the Maya word 'pib' means 'buried in the earth', referring to the underground oven where the Maya cooked their food wrapped in leaves. Cochinita pibil - pork marinated in achiote cooked in a pib - is the most famous dish from this tradition, but pollo a la pibil is its most everyday and accessible version. Achiote (annatto), extracted from the seeds of the Bixa orellana plant, was used by the Maya as a ceremonial dye, medicine and condiment. With the arrival of Spanish pork and Seville orange (introduced by the Spanish), the recipe evolved into the preparation we know today: a perfect marriage between Maya and European flavours. The banana leaf - which is not eaten but infuses a subtle herbal aroma - is the wrapper that distinguishes this technique from all others.

Estimated cost

£17.50

Total cost

£2.92

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

38g

Protein

14g

Carbohydrates

12g

Fat

1.5g

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the achiote marinade: dissolve 80g of achiote paste in the juice of 4 Seville oranges (or 3 regular oranges + 2 limes to simulate the acidity). Add 4 crushed garlic cloves, 1 tsp ground cumin, 1/2 tsp Yucatecan oregano, 1 pinch of ground black pepper and generous salt. Mix well until you have a liquid paste.
💡 Seville orange is fundamental. If you cannot find it, the orange and lime combination works very well.
2
Cut the chicken into pieces (thighs, drumsticks, chicken thighs). Make deep incisions in the meat with a knife so the marinade penetrates well. Pour the achiote marinade over the chicken, massage deeply into all cuts, cover with cling film and refrigerate for at least 4 hours (ideally overnight).
💡 The longer the chicken marinates, the more intense the flavour. Overnight is ideal.
3
Preheat the oven to 180°C. Pass the banana leaves directly over the gas flame for 10-15 seconds to make them pliable without burning them. Line a deep oven dish with the leaves overlapping, leaving enough overhang to cover the chicken.
💡 Banana leaves can be bought frozen from Latin American or Asian shops. Defrost thoroughly before using.
4
Place the marinated chicken on the leaves with all the marinade. Add red onion slices on top of the chicken. Fold the leaves to wrap completely, secure with cocktail sticks or kitchen string. Cover the dish with aluminium foil and bake for 1 hour 15 minutes at 180°C.
💡 If you do not have banana leaves, use thick aluminium foil, though you will lose the herbal aroma.
5
Prepare the pickled onion: mix 1 red onion in fine julienne with the juice of 3 limes, salt and a pinch of oregano. Leave to marinate for at least 30 minutes - it will turn a vibrant pink colour. Serve the pollo a la pibil shredded on corn tortillas with pickled onion and habanero salsa.
💡 Pollo a la pibil is even better reheated the next day when the flavours have fully integrated.