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Pollo Ticuleño (Yucatecan Breaded Chicken)

Name: Pollo Ticuleño (Yucatecan Breaded Chicken)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 500 ml Vegetable Oil; 1 Avocado; 400 g Black Beans; 1 Lettuce; 4 Chicken; 4 Sour Orange (Naranja Agria); 100 g Breadcrumbs; 50 g Achiote; 1 tsp Salt; 2 Tomato

4.0(1 rating)

55 min (30 prep + 25 cook) Medium 4 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

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

£31.88

Total cost

£7.97

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

32g

Protein

28g

Carbohydrates

22g

Fat

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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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.