Entree: Mexico – Yucatan Peninsula Mexico (Quintana Roo) – Pollo Pibil

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 16 hrs

Total 18 hrs

Ingredients

- 8 bone-in chicken thighs and drumsticks, approx. 3 1/2 lb (1.6 kg) total
- 4 tbsp (60 g) achiote paste
- 1 cup (240 ml) sour orange juice (naranja agria) or substitute: 3/4 cup (180 ml) fresh orange juice + 1/4 cup (60 ml) fresh lime juice
- 6 garlic cloves, crushed (about 30 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 tbsp (30 ml) rendered pork lard (manteca) or vegetable oil
- 4–6 large banana leaves, softened and trimmed (or enough to wrap the chicken)
- Kitchen twine or heavy-duty aluminum foil to seal
- 1/2 cup (120 ml) chicken stock (for sauce finishing, optional)

For cilantro rice
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 2 1/4 cups (540 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) vegetable oil or butter
- 1/2 tsp (3 g) salt
- 1/2 cup (10 g) chopped fresh cilantro
- Juice of 1 lime (about 1 1/2 tbsp / 22 ml)

For pickled red onions (cebolla encurtida)
- 1 large red onion, thinly sliced
- 1/2 cup (120 ml) sour orange juice or substitute as above
- 1/4 cup (60 ml) white vinegar
- 1 tsp (5 g) salt
- 1 tsp (4 g) dried oregano
- 1 small habanero, thinly sliced (optional, for authentic regional heat)

To serve
- 12 corn tortillas, warmed
- Lime wedges
- Extra cilantro for garnish

Instructions

Short Description:
Chicken marinated in achiote paste and sour orange, wrapped in banana leaves, and slow-cooked until deeply flavored and tender, served with cilantro rice and pickled red onions for a complete Yucatecan meal.

Regional Notes:
This Quintana Roo version follows the pibil tradition by using achiote and sour orange (naranja agria) as the core marinade and cooking wrapped in banana leaves rather than foil; the addition of pickled red onions (cebolla encurtida) and warm corn tortillas reflects local service traditions on the Yucatan Peninsula.

1. Make the pibil marinade: In a blender or bowl, combine achiote paste, sour orange juice (or orange+lime substitute), crushed garlic, salt, black pepper, cumin, oregano, and lard or oil. Blend or whisk until smooth.
2. Marinate the chicken: Pat chicken pieces dry. Place in a nonreactive dish or zipper bag and pour marinade over, massaging so each piece is well coated. Refrigerate at least 4 hours, preferably overnight, turning once.
3. Prepare banana leaves: Soften banana leaves by passing them briefly over an open flame or steaming for a few minutes until pliable, then wipe dry and trim any large central ribs so leaves lay flatter.
4. Assemble for cooking: Lay one or two banana leaves overlapping on a work surface. Place half the chicken pieces in a single layer, spoon some extra marinade over them, then fold leaves to form a tight parcel. Tie with kitchen twine or wrap securely in foil. Repeat with remaining chicken.
5. Oven method (traditional home method): Preheat oven to 325°F (163°C). Place banana-leaf parcels seam-side down in a shallow roasting pan. Roast for 2 to 2 1/2 hours, until chicken is very tender and internal temperature reaches 165°F (74°C) and juices run clear. If desired, open parcels for the last 10–15 minutes to brown slightly.
6. Slow-cooker alternative: Place parcels in a 6–8 qt (6–8 L) slow cooker and cook on low for 6–8 hours until very tender.
7. Prepare pickled onions while chicken cooks: In a bowl, combine sour orange juice, vinegar, salt, and oregano. Add sliced red onion (and habanero if using), stir, and let sit at room temperature at least 30 minutes or refrigerate for 1 hour (best if made several hours ahead or overnight).
8. Make cilantro rice: In a medium saucepan, heat oil or butter over medium heat. Add rinsed rice and toast, stirring, for 2–3 minutes until some grains look opaque. Add chicken stock (or water) and salt, bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, then stir in chopped cilantro and lime juice.
9. Finish chicken: When cooked, carefully open parcels and transfer chicken to a cutting board or serving platter. Reserve cooking juices; if desired, skim fat and warm 1/2 cup (120 ml) cooking liquid with 1/2 cup (120 ml) chicken stock in a small saucepan and spoon over chicken for extra sauce. Shred or leave pieces whole as preferred.
10. Serve: Place a mound of cilantro rice on each plate, add 1–2 pieces of pollo pibil, top with pickled red onions and extra cilantro. Accompany with warm corn tortillas and lime wedges so diners can make tacos or eat rice-and-chicken plates.