Chicken Ticul Style Recipes

POLLO TICUL - YUCATECAN STYLE CHICKEN

Steps:

• To Marinate:.
• Combine the first 6 ingredients (achiote paste through oregano) in large, non-reactive bowl, mixing thoroughly to dissolve the achiote paste. Place the chicken pieces in the bowl and marinate overnight. Refrigerate.
• To Cook:.
• Preheat the oven to 350 degrees F. Lightly grease 8x11 inch baking dish.
• Place two of the banana leaves side by side lengthwise (the will overlap slightly) and two widthwise. Place the chicken and its marinade on top of the leaves in the baking dish.
• Fold the leaves over the chicken, cover with aluminum foil, and bake for 45 minutes.
• Remove the foil and bake another 15 minutes.

CHICKEN, TICUL STYLE

Steps:

• 1. Prepare the black beans, then the tomato sauce. Prepare the pickled onions, salsa, plantains (keep warm in 200° oven), and the tortillas. 2. In a large nonstick skillet, heat the oil over medium heat and cook the chicken 4 to 5 minutes per side or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with salt. 3. To assemble the dish, place 1 tortilla on each of 4 plates. Spread each with 1/2 cup of warm beans. Place a chicken breast on the beans. Top each breast with about 1/4 cup of heated tomato sauce. Sprinkle each serving equally with grated cheese. Garnish each plate with warm plantains, lettuce, and radishes. Pass the pickled onions and salsa at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.