Pollo Ticuleño (Yucatecan Breaded Chicken)
Achiote-marinated breaded chicken served with black bean puree and avocado, from Yucatan.
About this recipe
Pollo ticuleño is a Yucatecan dish where chicken is marinated in achiote and sour orange, breaded and fried until crisp outside and juicy within.
History & Origin
Pollo ticuleño is one of the most beloved dishes of Yucatecan gastronomy, originating from the city of Ticul in the Puuc zone. It began as a local adaptation of European breaded chicken, transformed with Mayan ingredients. The chicken is marinated in red achiote recado diluted with sour orange, then breaded and fried until golden and crisp. It is served on lettuce, crowned with frijol colado (strained black bean puree), tomato slices, avocado and homemade tomato salsa.
Estimated cost
£7.70
Total cost
£1.92
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
420
Calories
32g
Protein
28g
Carbohydrates
22g
Fat
4g
Fibre
650mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Disuelve 50 g de pasta de achiote en el jugo de 4 naranjas agrias. Añade sal y pimienta. Marina 4 piezas de pollo al menos 2 horas.
💡 Si no tienes naranja agria, mezcla 2/3 naranja con 1/3 limón.
- 2
Prepara frijol colado: licua 400 g de frijol negro cocido con caldo. Cuela y fríe con manteca hasta obtener un puré espeso.
- 3
Saca el pollo del marinado y pásalo por pan molido, presionando bien.
- 4
Fríe las piezas en aceite caliente (180°C) durante 8-10 minutos por lado hasta que estén doradas.
- 5
Sirve sobre lechuga con frijol colado, rodajas de tomate, aguacate y salsa de tomate casera.
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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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