Pollo Pibil is a vibrant and aromatic staple of Yucatecan cuisine, renowned for its distinctive reddish hue and tangy depth. This recipe simplifies the traditional pit-cooking method by steaming the chicken in foil packets, allowing the marinade to permeate every bite. The marinade, a zesty blend of fresh orange and lemon juices, is enriched with ground annatto (achiote) seeds, garlic, oregano, cumin, cloves, and cinnamon. The result is succulent chicken that falls off the bone, infused with bright citrus notes and warm spices. It is an excellent choice for weekend gatherings or a special family dinner. Serve it alongside warm corn tortillas to soak up the delicious juices. While traditionally cooked in a pit, this stovetop steaming method yields equally tender and satisfying results, making it accessible for home cooks.
Pollo Pibil (Chicken Steamed With Fruit Juice
Description
Pollo Pibil is a vibrant and aromatic staple of Yucatecan cuisine, renowned for its distinctive reddish hue and tangy depth. This recipe simplifies the traditional pit-cooking method by steaming the chicken in foil packets, allowing the marinade to permeate every bite. The marinade, a zesty blend of fresh orange and lemon juices, is enriched with ground annatto (achiote) seeds, garlic, oregano, cumin, cloves, and cinnamon. The result is succulent chicken that falls off the bone, infused with bright citrus notes and warm spices. It is an excellent choice for weekend gatherings or a special family dinner. Serve it alongside warm corn tortillas to soak up the delicious juices. While traditionally cooked in a pit, this stovetop steaming method yields equally tender and satisfying results, making it accessible for home cooks.Ingredients
Directions
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Grind the annatto seeds in a blender or with a mortar and pestle until they form a coarse powder.
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In a small bowl, combine the orange juice, lemon juice, ground annatto, finely chopped garlic, dried oregano, ground cumin seeds, ground cloves, ground cinnamon, salt, and freshly ground black pepper.
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Cut the chicken into 6 to 8 serving pieces.
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Place the chicken pieces in a shallow baking dish just large enough to hold them snugly in one layer.
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Pour the seasoned fruit juice marinade over the chicken, ensuring all pieces are coated.
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Cover the dish tightly with plastic wrap and marinate for 6 hours at room temperature, or 12 hours to overnight in the refrigerator, turning the pieces occasionally.
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Line a large colander with two crossed, overlapping sheets of aluminum foil.
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Arrange the marinated chicken pieces on the foil-lined colander.
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Pour the remaining marinade over the chicken, then bring the ends of the foil up over the chicken and twist them together to seal the package securely.
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Place the colander in a deep pot that is about 1 inch larger in diameter than the colander.
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Pour enough water into the pot so that it comes within an inch of the bottom of the colander.
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Bring the water to a vigorous boil over high heat.
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Cover the pot securely and reduce the heat to low.
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Steam for 1 hour 45 minutes, or until the chicken is tender, checking periodically and adding more boiling water if necessary to maintain the water level.
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Remove the foil package from the colander, open it, and transfer the chicken and all its sauce to a heated bowl or platter.
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Serve immediately with warm tortillas.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 22.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 0.1g1%
- Sugars 3.8g
- Protein 0.4g1%
* 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
Traditional Note: In the Yucatan region, this chicken is traditionally wrapped in banana leaves and steamed in a special pit called a pib. This stovetop method is a convenient adaptation.
Ingredient Substitutions: If fresh orange or lemon juice is unavailable, bottled juice can be used, though fresh yields a brighter flavor. Ensure the annatto seeds are ground finely for proper color distribution.
Safety: Ensure the chicken reaches a safe internal temperature of 165&# 194;°F (74ðC) before serving.
Serving Suggestion: Accompany the dish with warm corn tortillas, served in a basket, in place of bread to soak up the flavorful juices.
