Entree: Mexico – Yucatan Peninsula, Mexico – Pollo Pibil

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 7 hrs

Total 9 hrs 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) usable weight
- 3 oz (85 g) achiote (annatto) paste
- 1 1/2 cups (360 ml) sour orange juice (naranja agria) or substitute: 1 cup (240 ml) orange juice + 1/4 cup (60 ml) lime juice
- 6 garlic cloves, peeled (about 1.5 oz / 45 g)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground allspice or 4 whole cloves lightly crushed and ground
- 2 tsp (10 g) kosher salt
- 1 tsp (4 g) black pepper
- 3 large banana leaves, rinsed and blanched to soften (or heavy-duty aluminum foil if unavailable)
- Kitchen twine or toothpicks (optional)
- 2 tbsp (30 g) lard or unsalted butter (optional, for basting)
For pickled red onions (cebolla encurtida)
- 1 large red onion, thinly sliced, about 10 oz (285 g)
- 1 cup (240 ml) sour orange juice (or 3/4 cup (180 ml) orange juice + 1/4 cup (60 ml) lime juice)
- 1/2 tsp (3 g) salt
- 1 bay leaf
For cilantro rice
- 2 cups (370 g) long-grain white rice, rinsed
- 3 1/2 cups (825 ml) low-sodium chicken broth
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- Zest of 1 lime
To serve
- 12-16 small corn tortillas
- Fresh cilantro sprigs
- Lime wedges
- 1-2 avocados, sliced
- Sliced radishes (optional)

Instructions

Short Description:
Pollo Pibil is chicken marinated in annatto (achiote) and sour orange, wrapped in banana leaves, and slow-roasted until tender; served with rice, pickled red onions, tortillas, and fresh garnishes for a complete Yucatecan main course.

Regional Notes:
This Yucatan version uses achiote paste plus sour orange (naranja agria) and banana leaves—classic pibil elements—rather than the pork-based cochinita or mainland marinades. The slow, enclosed cooking in banana leaves gives a subtle earthy, citrus-achiote flavor specific to the peninsula.

1. Make the marinade: In a blender or food processor combine achiote paste, sour orange juice (or substitute), garlic, vinegar, oil, cumin, oregano, allspice (or ground cloves), salt, and pepper. Blend until smooth into a pourable marinade.
2. Marinate the chicken: Place the chicken pieces in a nonreactive bowl or zip-top bag. Pour the marinade over the chicken, massaging it into the pieces so they are thoroughly coated. Cover and refrigerate at least 6 hours, ideally overnight (8–12 hours) for best flavor.
3. Prepare banana leaves: Rinse banana leaves, remove central ribs if too stiff, and pass briefly over a gas flame or dip in hot water to make them pliable (3–5 seconds over flame or 20–30 seconds in hot water). Pat dry and cut into sheets large enough to wrap the chicken.
4. Preheat the oven to 325°F (160°C).
5. Assemble for roasting: Line a deep baking dish or a large sheet of heavy-duty foil with one banana leaf (shiny side up). Arrange marinated chicken pieces skin side down, spooning any remaining marinade over them. Dot with small pieces of lard or butter if using. Cover chicken with another banana leaf, then tightly wrap with additional banana leaves or foil, sealing edges and tucking ends to form a parcel. Tie with kitchen twine or secure with toothpicks if needed.
6. Roast slowly: Place the wrapped parcel in the preheated oven and roast for 1 1/2 to 2 hours, until the chicken is tender and the internal temperature at the thickest part reaches 165°F (74°C). If using a slow cooker, cook on low for 4–6 hours.
7. While the chicken roasts, make the pickled onions: Place sliced red onion in a heatproof bowl. Warm the sour orange juice (or substitute) with salt and bay leaf until just hot, then pour over the onions. Let cool to room temperature, then refrigerate—onions will be ready after 30 minutes but are best after 1 hour.
8. Cook the rice: In a medium saucepan, heat oil over medium heat. Add rinsed rice and toast, stirring, about 2 minutes. Add chicken broth and salt, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in chopped cilantro and lime zest.
9. Finish the pollo pibil: Carefully unwrap the parcel (watch for steam) and transfer banana-leaf-wrapped chicken to a baking sheet. For a slight char and deeper color, place under a broiler 3–5 minutes, watching closely so it does not burn. Alternatively, serve directly from the banana leaves for presentation.
10. Serve: Transfer chicken pieces to a platter. Serve with cilantro rice, pickled red onions, warm corn tortillas, avocado slices, cilantro sprigs, lime wedges, and radishes. To eat, shred or slice chicken, place in a tortilla or on rice, top with pickled onions and cilantro, and squeeze lime.
11. Leftovers: Refrigerate cooled chicken covered up to 3 days; flavors deepen. Reheat gently covered in oven at 300°F (150°C) or in a skillet with a splash of orange juice.