POLLO PIBIL
Pollo Pibil is a deeply flavorful dish from Mexico's Yucatan Peninsula. With complex flavors of achiote paste (made from ground annatto seeds), sour orange juice, and spices, this chicken is infused with flavor and rich orange color (from the achiote paste).
Categories Main Dish Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- In a large bowl, combine the achiote paste, orange juice, lime juice, oregano, cumin, and cinnamon and mix well. If the achiote paste is in a hard clump, let it soak in the citrus juice for a while to soften it.
- Add the chicken to the bowl and toss to coat. Let marinate, covered, in the refrigerator for at least 30 minutes.
- Place a steamer rack in the bottom of a stockpot, Dutch oven, or Instant Pot and add 1 ½ cups water to the pot. Lay a long piece of aluminum foil in the pot on top of the steamer rack. Lay a second long piece of aluminum foil over the first so that the two form a cross. Lay a third piece of foil over making an X with the second piece. Push the foil down into the pot so that the 3 pieces of foil make a sort of bowl shape.
- Place the marinated chicken (along with the marinade) into the foil bowl and wrap up the sides of the foil to make a packet.
- To cook in a stockpot or Dutch oven: Place the lid on the pot and set it over medium-high heat. Bring to a boil and then reduce the heat to low. Steam for about 90minutes, until the chicken is cooked through and very tender. When finished cooking, remove from the heat, remove the lid, and let stand for 10 minutes or so before opening up the foil to serve the chicken.
- To cook in an Instant Pot or electric pressure cooker: Cover and seal the pot and set to pressure cook for 45 minutes. When the cooking time is up, let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.
- Serve the chicken with warm corn tortillas, pickled red onion, salsa, cilantro, and other toppings as desired.
Nutrition Facts : Calories 266 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 478 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
POLLO PIBIL
Make this flavorful Mexican pollo pibil at home in the oven, slow cooker, or Instant Pot. Makes delicious tacos, burritos, bowls, panuchos, and more.
Provided by Kristen McCaffrey
Categories Dinner
Time 4h15m
Yield 6
Number Of Ingredients 10
Steps:
- Marinate the chicken: Combine the orange juice lime juice, achiote paste, garlic, cumin, oregano, salt, and allspice in a blender. Then add to a large ziploc bag or non-reactive bowl. Add the chicken and marinate for at least 1 hour, but no more than 4 hours.
- Slow Cooker: Add the marinated chicken, bay leaf, and marinade to the slow cooker. Cook on low for 8 hours until the chicken is fork-tender.
- Shred with 2 forks and let sit in the slow cooker in the juices for 15-30 minutes if possible. Serve with warmed corn tortillas, limes, pickled red onions, cilantro, and habanero salsa.
Nutrition Facts : ServingSize 6 ounces, Calories 208 cal, Carbohydrate 6 g, Fat 6 g, Protein 29 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 132 mg, Sodium 503 mg, Sugar 2 g
WW 4 POINTS - POLLO PIBIL
From WW Slim Ways Mexican Cookbook. You'll need to start making this 2 days before serving. It is customarily baked in banana leaves, which lend a distinctive flavor, but foil works fine.
Provided by mariposa13
Categories Chicken Breast
Time P2DT25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the achiote paste, in spice mill or mini-jar blender, combine achiote and coriander seeds, salt, peppercorns, cinnamon, oregano, cumin seeds and cloves; process to a coarse powder.
- Transfer spice mixture to small bowl. Add vinegar, garlic and flour; stir to combine. Let mixture stand overnight.
- To prepare chicken, in gallon-size sealable plastic bag, combine prepared achiote paste, lime juice, grapefruit juice, orange juice and zest; add chicken. Seal bag, squeezing out air, turn to coat chicken. Refridgerate overnight, turning bag occasionally.
- To prepare vegetables, in medium non-stick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 10-12 minute until onion is golden brown. Stir in peppers, remove from heat.
- Preheat oven to 350. Line baking sheet with foil. Cut four 12 inch squares of heavy duty foil; spray with nonstick cooking spray (omit this if using banana leaves).
- Drain chicken, discard marinade. On each prepared foil square (or banana leaf) place one quarter of the chicken, one quarter of the onion-pepper mixture, and one tomato slice. Fold sides over filling, crimping to seal. Place packets on prepared baking sheet; bake 20 min until chicken is cooked through. Let stand 10 min; open packets carefully.
- 4 points per serving (1 packet).
Nutrition Facts : Calories 227.2, Fat 11.2, SaturatedFat 3, Cholesterol 68, Sodium 652.1, Carbohydrate 8, Fiber 1.5, Sugar 3.3, Protein 23.1
WW 6 POINTS - POLLO BORRACHO (DRUNKEN CHICKEN)
From WW Slim Ways Mexican. This is 6 points for chicken thighs and 5 points if you use chicken breasts.
Provided by mariposa13
Categories Chicken Breast
Time 48m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
- On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
- In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
- In same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. Add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
- Add broth, olives, thyme, and reserved raisin mixture, increase heat to high. Cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
- In small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. Add broth to mixture. Bring liquid to a boil, reduce heat to low. Cook, stirring occasionally, until slightly thickened. Add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
- Chicken thighs = 6 points per serving (1 thigh + 1/2 cup sauce).
- Chicken breasts = 5 points per serving (1 breast + 1/2 cup sauce).
Nutrition Facts : Calories 268.8, Fat 5.1, SaturatedFat 0.9, Cholesterol 69.2, Sodium 256.5, Carbohydrate 17.2, Fiber 1.4, Sugar 8.8, Protein 31
PUERCO PIBIL
I got this recipe from the movie "Once Upon A Time In Mexico" starring Antonio Banderas and Johnny Depp. The director (or maybe producer - not sure) Robert Rodriguez made a short cooking show at the end of the DVD showing how to cook this dish. I have not made it yet because the annato seeds were not available locally so I ordered them from Penzey's and they just came in. I plan on making this next weekend so I will post an update on the recipe. NOTE: Rodriguez suggests that you have a coffee grinder just for grinding seeds and do not attempt to grind coffee beans after the seasoning. He states you will never get out all of the seasoning and will affect the taste of your coffee so splurge and buy a grinder just for your seasonings. You can buy banana leaves at your asian market but if you cannot find them wrap the pork in foil. He says the leaves add flavor and moisture.
Provided by Luby Luby Luby
Categories Pork
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
- Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
- Blend until smooth.
- Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
- Line a 9x13 baking pan with banana leaves.
- Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
- Cover tightly with foil.
- Bake at 325 degrees for 4 hours.
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- Place Achiote paste, citrus juices, oregano and cumin in a blender; process until it has a smooth texture.
- Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least 1/2 hour in the refrigerator. You can also prepare this meal overnight and just cook before dinner.
- Arrange the banana leaves or aluminum foil, cutting them into squares ready to assemble the chicken packages. Prepare a steamer pot or a large Dutch oven with a lid to cook the chicken.
- Place one piece of chicken in the center of the banana leaf, spoon on some of the marinade sauce, and garnish with a slice of tomato, some slices of onion, 1 epazote leaves, and 1 small roasted garlic. Season with salt and pepper.
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