Entree: Mexico – Yucatan – Pollo Pibil (Yucatecan slow-roasted chicken marinated in achiote and citrus, traditionally wrapped in banana leaves)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 2 hrs

Total 4 hrs

Ingredients

- 8 bone-in chicken thighs and drumsticks, approx. 6 oz (170 g) each (total about 3 lb / 1.36 kg)
- 3 tbsp (45 g) achiote paste
- 1 cup (240 ml) bitter orange juice or substitute 3/4 cup (180 ml) orange juice plus 1/4 cup (60 ml) lime juice
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large white onion, sliced (about 8 oz / 225 g)
- 2–3 large banana leaves, rinsed and lightly wilted (or aluminum foil)
- 2 tbsp (30 ml) vegetable oil for brushing banana leaves (if using)
- Warm corn tortillas for serving
- Pickled red onions and fresh cilantro for garnish

Instructions

1. In a blender or bowl, combine the achiote paste, bitter orange juice (or orange + lime juice substitute), white vinegar, 2 tbsp (30 ml) oil, minced garlic, cumin, oregano, salt, and pepper; blend or whisk until smooth to form the marinade.
2. Place the chicken pieces in a large bowl or zip-top bag and pour the marinade over them, rubbing well so each piece is coated. Cover and refrigerate for at least 2 hours or preferably overnight.
3. Preheat the oven to 325°F (165°C). If using banana leaves, warm them briefly over a flame or in the oven so they become pliable; brush with 2 tbsp (30 ml) oil to prevent sticking.
4. Line a deep baking dish with a layer of banana leaves or foil. Spread half the sliced onion over the bottom, arrange the marinated chicken on top, pour any remaining marinade over the chicken, and cover with remaining onion. Fold banana leaves or foil over the chicken to seal tightly.
5. Roast in the preheated oven until the chicken is very tender and easily pulls from the bone, about 1 1/2 to 2 hours.
6. Remove from oven, open carefully, and transfer chicken to a cutting board; let rest 10 minutes. Optionally shred the meat with forks or serve pieces whole. For crisper skin, place under a broiler 3–5 minutes after removing banana leaves.
7. Serve the pollo pibil with warm corn tortillas, pickled red onions, and fresh cilantro.