Entree: Mexico – Quintana Roo / Caribbean Coast – Pollo Pibil (Yucatecan slow-roasted achiote-marinated chicken wrapped and cooked in banana leaves)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 4 hrs

Total 6 hrs

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 6 tbsp (90 g) achiote paste
- 2/3 cup (160 ml) sour orange juice or substitute with 1/3 cup (80 ml) orange juice + 2 tbsp (30 ml) lime juice
- 1/4 cup (60 ml) white vinegar
- 6 cloves (18 g) garlic, peeled
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (3 g) ground black pepper
- 1 tbsp (15 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) lard or vegetable oil
- 2–3 banana leaves, enough to wrap the chicken (or heavy-duty aluminum foil if unavailable)
- 1 medium red onion, thinly sliced (for pickled onions)
- 1/2 cup (120 ml) white vinegar (for pickled onions)
- 1/2 cup (100 g) granulated sugar (for pickled onions)
- 3/4 cup (180 ml) water (for pickled onions)
- 1/4 tsp (1 g) dried oregano (for pickled onions)
- 1 bay leaf (for pickled onions)
- Fresh cilantro or chopped parsley for garnish (optional)

Instructions

1. Make the marinade: in a blender, combine achiote paste, sour orange juice (or orange+lime mix), white vinegar, garlic, cumin, oregano, black pepper, and 1 tbsp (15 g) salt. Blend until smooth.
2. Marinate the chicken: place chicken pieces in a large bowl or sealable bag and pour the marinade over them, rubbing marinade under the skin where possible. Cover and refrigerate at least 4 hours or overnight for best flavor.
3. Prepare banana leaves: soften banana leaves by briefly passing over an open flame or dipping in hot water to make them pliable. Pat dry and cut to sizes that will wrap each portion.
4. Assemble for roasting: brush banana leaves with 2 tbsp (30 ml) lard or oil. Place marinated chicken on leaves, spoon remaining marinade over pieces, and wrap tightly. If using foil, wrap snugly to trap steam.
5. Roast low and slow: preheat oven to 325°F (160°C). Place wrapped chicken on a baking sheet and roast for 90–120 minutes, until meat is very tender and internal temperature reaches 165°F (74°C). For extra color, unwrap and roast 10 minutes at 425°F (220°C) to brown.
6. Make pickled red onions: while chicken cooks, combine 1/2 cup (120 ml) white vinegar, 3/4 cup (180 ml) water, 1/2 cup (100 g) sugar, 1/4 tsp (1 g) oregano, 1 bay leaf, and a pinch of salt in a small saucepan. Bring to a simmer to dissolve sugar, pour over sliced red onion in a jar, cool to room temperature, then refrigerate.
7. Serve: unwrap chicken, transfer to a platter, spoon pan juices over top, garnish with pickled red onions and cilantro. Traditionally served with warm tortillas or rice and black beans.