Pollo Pibil is a iconic Yucatecan dish featuring chicken slow-roasted in banana leaves with a vibrant, tangy marinade. The star ingredient is Recado Colorado, a paste made from achiote seeds, spices, and citrus juice, which gives the meat its distinctive red hue and deep flavor. The banana leaves impart a subtle earthy aroma while keeping the chicken incredibly moist. This dish is perfect for weekend gatherings or special family dinners. The combination of tender meat, sharp citrus notes, and warm spices creates a complex and satisfying meal that captures the essence of traditional Mexican cuisine. Serve with pickled red onions and warm tortillas for an authentic experience.
Pollo Pibil
Description
Pollo Pibil is a iconic Yucatecan dish featuring chicken slow-roasted in banana leaves with a vibrant, tangy marinade. The star ingredient is Recado Colorado, a paste made from achiote seeds, spices, and citrus juice, which gives the meat its distinctive red hue and deep flavor. The banana leaves impart a subtle earthy aroma while keeping the chicken incredibly moist. This dish is perfect for weekend gatherings or special family dinners. The combination of tender meat, sharp citrus notes, and warm spices creates a complex and satisfying meal that captures the essence of traditional Mexican cuisine. Serve with pickled red onions and warm tortillas for an authentic experience.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Make the Recado Colorado: In a small bowl, combine 1 tablespoon crushed achiote seeds, 2 tablespoons lime juice, and 1 pinch turmeric. Mash together with a fork until it forms a smooth, bright red paste. Set aside.
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In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and cook until tender but not browned, about 5 minutes. Remove from heat and set aside.
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In a small bowl, mash the minced garlic with a pinch of salt to form a paste.
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Cut four 20-inch sheets of aluminum foil. If using banana leaves, wipe them clean with a damp cloth and lightly brush with oil to prevent burning. Place one banana leaf in the center of each foil sheet.
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Rub each chicken quarter with the remaining vegetable oil. Place one chicken quarter on each banana leaf.
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Spread an equal amount of the Recado Colorado paste over each chicken piece using the back of a spoon. Sprinkle with salt.
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Distribute the cooked onions evenly over the chicken pieces.
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Wrap the banana leaf tightly around the chicken to seal it. Fold the aluminum foil over the banana leaf packet and crimp the edges securely to create an airtight seal.
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Place the packets in a single layer on a large baking sheet. Bake for 1 hour.
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Carefully remove the packets from the oven. Let them rest for 5 minutes before unwrapping. Discard the foil and banana leaves. Serve the chicken warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 199.6kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 2.1mg1%
- Total Carbohydrate 25.6g9%
- Dietary Fiber 3.0g12%
- Sugars 13.1g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh banana leaves are unavailable, you can cook the chicken directly in the foil packets. The flavor will be slightly less aromatic but still delicious.
For extra tenderness, marinate the chicken in the Recado Colorado paste for 4-12 hours in the refrigerator before wrapping and baking.
Achiote seeds can be found in Latin American markets or online. If unavailable, substitute with paprika mixed with a small amount of cayenne for color and heat.
Serve traditional accompaniments such as pickled red onions (escabeche) and warm corn tortillas.
