Pollo Pibil

Pollo Pibil is an amazing dish that never fails to impress.  The fetching orange color and mellow flavor of the chicken comes from achiote, a spice paste made with annatto seeds.  True Pollo Pibil requires cooking banana leaf wrapped chicken in a hand-dug pit in the ground with fiery coals and hot stones…waaay too much work - but the modern version is SO easy!  Marinate the chicken in achiote paste infused with bitter orange juice and bake in banana leaves and voilà… your taste buds will be magically transported to Yucatán region .  Ready for some oohs and aahs?

Pollo Pibil (Chicken Pibil Style)

Adapted from Pati’s Mexican Table (patismexicantable.com)

Serves 2

 2 (5–ounce) boneless, skinless chicken breast
1 tablespoon seasoned achiote paste
¼ cup of bitter/sour orange juice

¼ cup chicken broth

3 garlic cloves
½ teaspoon oregano
¼ teaspoon cumin, ground
¼ teaspoon allspice, ground

¼ teaspoon cayenne, optional
¼ teaspoon salt
¼ teaspoon black pepper, ground
Banana leaves (see note)

Preheat oven to 350 degrees.  Line a baking sheet with aluminum foil and set aside

In a blender add the achiote paste, bitter/sour orange juice, chicken broth, garlic cloves, oregano, cumin, allspice, cayenne, if using, salt and pepper and puree until smooth.  Set the marinade aside.

Rinse the chicken and pat dry.  Put the chicken in a zip lock bag or container and pour the marinade on top and refrigerate it for 24 hours.  

Remove the spine from the banana leaf.  Cut the leaf into two 12 inch rectangles.  Lay the banana leaf shiny side up.   Place one chicken breast in the center of banana leaf rectangle and wrap like a package.  Fold one side of the banana leaf over the chicken breast.   Overlap the opposite side of the leaf.  Fold the two ends to the center and place the package seam side down.  Tie the kitchen twine around the chicken package to secure it.  Put it on the baking sheet.  Repeat with the remaining chicken.  You can cook immediately or refrigerate overnight.  Allow to come to room temperature before proceeding.

Bake the chicken packets for 30 minutes.  Place the chicken in the banana leaf on a platter.  Open the banana leaf and serve the chicken with a pickled onions and Chile Habanero-Jalapeno salsa.

Note:  No banana leaf?  No problem.  Use a 12 –inch square aluminum foil sheet.

Pickled Red Onions a la Yucateca

Adapted from Pati’s Mexican Table (patismexicantable.com)

¾ cup bitter/sour orange juice

¼ teaspoon black pepper
¼ teaspoon allspice

½ teaspoons Mexican oregano
½ teaspoon Kosher or sea salt, or more to taste

1 medium red onion, thinly sliced

Place the bitter/sour orange juice in a mixing bowl along with the black pepper, allspice, oregano and salt and mix well.  Add the red onion slices.

Toss well and let the onion mixture pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator for 2 weeks.

Chile Habanero-Jalapeno Salsa

1 Habanero Chile pepper, seeded and chopped

3 Jalapeno Chile peppers, seeded and chopped

¼ cup chopped cilantro leaves

1 clove garlic

1 tablespoon distilled white vinegar

½ teaspoon kosher salt

2 tablespoons water                        

In a blender add the Habanero, Jalapeno, cilantro leaves, garlic, distilled white vinegar and salt and puree until it is smooth paste.  You may have to add water, a tablespoon at a time, to get a smooth consistency.