Chicken Pibil
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Cumin Seed1 tsp
Ground Cinnamon1 cup
Red Wine Vinegar1.5 tsps
Salt2 tsps
Cracked Black Pepper3 tbsps
Unsalted Butter2 cups
Chicken StockDirections:
1
In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper
2
Puree until smooth
3
Pour into a nonreactive baking pan, add the chicken and turn to coat
4
Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours
5
Preheat oven to 375 degrees
6
In a heated, dry, cast iron skillet char onion slices until blackened on both sides
7
Remove and char tomato slices until blackened on both sides
8
Reserve
9
Cut six 16 x 14-inch sheets of heavy-duty aluminum foil
10
Take banana leaves, and cut into 10-inch squares
11
Toast squares over a burner to soften, about 2 seconds on each side
12
Place banana leaves on top of each piece of foil
13
Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf
14
Top each with two tomato slices and one onion slice
15
Wrap and seal banana leaf and the foil to enclose
16
Place on a baking sheet and bake for 45 minutes
17
Meanwhile, in saucepan melt butter
18
Saute the diced onions until golden brown
19
Stir in the reserved marinade and bring to a boil
20
Cook, stirring frequently, for about 5 minutes
21
Add chicken stock and cook for 10 minutes longer
22
Reserve
23
When the chicken in ready, remove from oven and open the packets
24
Transfer the chicken, with the banana leaves if using, to serving plates
25
Pour any excess juice from the pan into the sauce
26
Pour sauce over chicken and serve