Chicken, Yucatan Style (Pollo Pibil)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 peppercorns 1/2 teaspoon oregano 1/4 teaspoon cumin seeds
2 teaspoons achiote (annatto) 1 teaspoon salt 4 large cloves garlic
1 cup Seville (bitter) orange juice, or use two-thirds orange juice and one-third lime juice a 3-1/2 to 4-pound chicken, quartered banana leaves (or kitchen parchment or aluminum foil)



1 Using mortar and pestle, a blender, or a food processor, grind together the peppercorns, oregano, cumin, achiote seeds, salt, and garlic. Transfer the mixture to a large bowl and mix thoroughly with the orange juice. Add the chicken pieces, mixing well to coat them with the marinade. Cover and refrigerate for 24 hours, turning two or three times.
2 Wrap each piece of chicken in a square of banana leaf, kitchen parchment, or aluminum foil, about 12 inches by 12 inches, dividing the marinade equally among the pieces. Arrange the packages in a casserole, cover, and bake in a preheated moderate (325 F.) oven for about 2 hours, or until the chicken is very tendr. Serve with hot tortillas.

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