Pibil de Pollo (Yucatecan Achiote Chicken)
Chicken marinated in achiote and sour orange, wrapped in banana leaf and slow-baked.
About this recipe
Pibil de pollo is the chicken version of the legendary Mayan pibil cooking method: chicken marinated in achiote and sour orange, wrapped in banana leaves and slow-baked.
History & Origin
Pibil de pollo is the poultry adaptation of the ancestral Mayan cooking method known as pib, meaning "buried" in Maya. Whilst cochinita pibil is world-famous, chicken pibil has an equally ancient tradition and is even more popular in everyday Yucatecan cooking. The key flavour comes from the red recado: achiote paste ground with allspice, cumin, oregano and garlic, diluted in sour orange. The chicken is marinated overnight, wrapped in banana leaves and baked covered at low temperature. It is shredded and served with pickled red onion, roasted habanero and tortillas.
Estimated cost
£7.25
Total cost
£1.21
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
34g
Protein
18g
Carbohydrates
16g
Fat
2g
Fibre
580mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Disuelve 80 g de pasta de achiote en jugo de 6 naranjas agrias. Añade ajo, comino, pimienta gorda, orégano y sal.
💡 Si no tienes naranja agria, mezcla jugo de naranja con vinagre y limón.
- 2
Marina 1.5 kg de pollo en el recado al menos 4 horas, idealmente toda la noche.
- 3
Pasa las hojas de plátano por la llama para hacerlas flexibles. Forra una bandeja de horno.
- 4
Coloca el pollo marinado sobre las hojas. Cubre con más hojas y papel aluminio. Hornea a 160°C 2 horas.
- 5
Prepara cebolla encurtida: corta 2 cebollas moradas en aros con jugo de naranja agria, sal y orégano. Reposa 1 hora.
- 6
Deshebra el pollo. Sirve con la cebolla encurtida, habanero asado y tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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