Chicken Pibil Style Recipes

COCHINITA PIBIL

Steps:

• Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
• Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
• Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
• While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

CHICKEN PIBIL RECIPE

Steps:

• * Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. In a bowl mix together the achiote seeds, lime juice, 2 teaspoons of the garlic, turmeric, 1/2 teaspoon ground cumin and 1/2 teaspoon salt to make a smooth paste. Place the chicken in a glass dish and coat with the paste. Cover tightly with plastic wrap and let marinate refrigerated for at least 4 and up to 8 hours. In a large sauté pan heat the oil over medium-high heat. Add the onions, bay leaves, Essence, 1 teaspoon cumin and remaining 1/2 teaspoon salt, and sauté until caramelized, about 10 minutes. Add the tomatoes and sauté until soft. Add the chicken pieces and any reserved marinade to the pot and brown on all sides. Remove the pan from the heat. Preheat the oven to 350 degrees. Line a baking dish with banana leaves. Place 1 banana leaf on a work surface, and place 1 chicken piece in the middle. Spoon 1/4 of the onion-tomato mixture onto the chicken and wrap the leaf around the chicken as though sealing a package. Place in the lined baking dish and repeat with the remaining chicken and sauce. Bake the chicken until cooked through and tender, about 1 hour. Remove from the oven and serve the chicken wrapped in the leaves with the accumulated pan juices. This recipe yields 4 to 6 servings.

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

Steps:

• Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
• Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
• Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
• Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

CHICKEN, PIBIL STYLE

Steps:

• 1. Prepare paste and juice and set aside. Then, with the tip of a sharp knife, pierce the chicken pieces in 4 or 5 places. Season with salt. Put the chicken in a large bowl. In another bowl, firmly mix the seasoning paste, orange juice, and half of the oil. Pour the mixture over the chicken and turn the pieces over to coat. Cover and refrigerate about 6 hours or overnight. 2. Preheat the oven to 350°. Line a large baking pan or clay casserole dish with aluminum foil pieces that are long enough to fold back over the top of the pan. Cut the banana leaves to line the pan, on top of the foil. Put the chicken breasts in the pan on the banana leaves then add the thighs and all of the marinade, overlapping the chicken pieces, if necessary. 3. In a medium skillet, heat the remaining oil and fry the onion until it begins to brown, about 4 minutes. Put the onion, tomato and chiles on top of the chicken. Fold the banana leaves completely over the chicken and then fold the foil over all, crimping the edges to make a tight seal. Bake 1 1/2 hours. Remove the chicken from the banana leaves and serve hot with the sauce.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.