Best 2 Chicken Pibil Recipes
Embark on a culinary journey to the heart of the Yucatan Peninsula with our tantalizing Chicken Pibil. This traditional Mayan dish, seeped in rich history and authentic flavors, promises an explosion of taste that will transport you to the vibrant streets of Mexico.
Crafted with succulent chicken, marinated in a vibrant blend of spices, citrus, and achiote paste, Chicken Pibil embodies the essence of Mexican cuisine. Picture tender chicken, infused with the warm, earthy notes of cumin, the zestiness of oranges, and the vibrant red hue of annatto seeds, all wrapped in banana leaves and slow-cooked to perfection. The result is a dish that is both visually stunning and incredibly flavorful.
Our collection of Chicken Pibil recipes offers a range of options to suit every taste and skill level. From the classic Yucatecan recipe, featuring the traditional marinade and cooking method, to modern variations with a twist, our recipes provide a diverse exploration of this iconic dish.
Whether you prefer the simplicity of a one-pot preparation or the rustic charm of cooking in banana leaves, our recipes guide you through each step with clear instructions and helpful tips. Experience the magic of Chicken Pibil, a dish that captures the essence of Mexican culinary heritage.
CHICKEN PIBIL
Steps:
- In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours. Preheat oven to 375 degrees. In a heated, dry, cast iron skillet char onion slices until blackened on both sides. Remove and char tomato slices until blackened on both sides. Reserve. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. Take banana leaves, and cut into 10-inch squares. Toast squares over a burner to soften, about 2 seconds on each side . Place banana leaves on top of each piece of foil. Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf. Top each with two tomato slices and one onion slice. Wrap and seal banana leaf and the foil to enclose. Place on a baking sheet and bake for 45 minutes. Meanwhile, in saucepan melt butter. Saute the diced onions until golden brown. Stir in the reserved marinade and bring to a boil. Cook, stirring frequently, for about 5 minutes. Add chicken stock and cook for 10 minutes longer. Reserve. When the chicken in ready, remove from oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour sauce over chicken and serve.
COCHINITA PIBIL
The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.
Provided by Tejal Rao
Categories main course
Time 4h
Yield Serves 4
Number Of Ingredients 21
Steps:
- Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
- Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
- Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
- While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.
Tips:
- Use achiote paste: This ingredient is essential for giving the chicken its signature red color and smoky flavor. If you can't find it at your local grocery store, you can make your own by blending annatto seeds with a little bit of oil.
- Marinate the chicken overnight: This will help the flavors to penetrate the meat and make it more tender.
- Use a slow cooker or Dutch oven: This will help to keep the chicken moist and prevent it from drying out.
- Serve with traditional Mexican sides: Such as rice, beans, tortillas, and salsa.
Conclusion:
Chicken pibil is a delicious and flavorful dish that is perfect for a special occasion. It can be made ahead of time, making it a great option for busy weeknights. With its tender chicken, rich sauce, and smoky flavor, chicken pibil is sure to be a hit with your family and friends.
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