Recipe Summary

Prep time: 15 mins
Cook time: 45 mins
Yield: 6 servings

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Chicken Pibil
This recipe serves: 6  
1/4 cup achiote paste
10 cloves garlic,peeled
2 teaspoons cumin seeds
1/4 teaspoon ground cinnamon
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/4 cup red wine vinegar
1 1/2 teaspoons salt
2 teaspoons cracked black pepper
6 bone-in chicken breasts
6 banana leaves (optional), cut into 10-inch squares and toasted over a burner about 2 seconds per side
12 slices tomato
6 slices onion
1 tablespoon unsalted butter
2 medium onions, diced
2 cups chicken stock

Cooking Instructions
1. Combine the achiote paste, garlic, cumin, cinnamon, orange and lime juices, vinegar, salt and pepper in a blender. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator 2 to 24 hours.

2. Preheat the oven to 375°F.

3. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. If using banana leaves, place 1 on top of each piece of foil. Center a piece of chicken on each, reserving the marinade. Top each with 2 tomato slices and 1 slice of onion. Wrap and seal the banana leaf and the foil to enclose. Place on a baking sheet. Transfer to the oven and bake 45 minutes.

4. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Sauté the onions until golden brown. Stir in the reserved marinade, bring to a boil and cook, stirring frequently, 5 minutes. Add the chicken stock and cook 10 minutes longer. Reserve.

5. When the chicken is ready, remove from the oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juices from the pan into the sauce. Pour the hot sauce over the chicken and serve with rice.

Serving Size: 1 chicken breast with sauce

Nutritional Information
Number of Servings: 6
Per Serving
Calories 214 Carbohydrate 12 g
Fat 6 g Fiber 2 g
Protein 28 g Saturated Fat 2 g
Sodium 881 mg    


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