Chicken Pibil 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.

POLLO PIBIL

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.

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.