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
COCHINITA PIBIL
This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
Provided by TAWMTHEBOMB
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g
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
CHICKEN PIBIL
Steps:
- In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours. Preheat oven to 375 degrees. In a heated, dry, cast iron skillet char onion slices until blackened on both sides. Remove and char tomato slices until blackened on both sides. Reserve. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. Take banana leaves, and cut into 10-inch squares. Toast squares over a burner to soften, about 2 seconds on each side . Place banana leaves on top of each piece of foil. Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf. Top each with two tomato slices and one onion slice. Wrap and seal banana leaf and the foil to enclose. Place on a baking sheet and bake for 45 minutes. Meanwhile, in saucepan melt butter. Saute the diced onions until golden brown. Stir in the reserved marinade and bring to a boil. Cook, stirring frequently, for about 5 minutes. Add chicken stock and cook for 10 minutes longer. Reserve. When the chicken in ready, remove from oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour sauce over chicken and serve.
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
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POLLO PIBIL - PATI JINICH
From patijinich.com
4.2/5 (6)Servings 5-6Cuisine MexicanCategory Main Course
- To make the marinade, place the achiote paste, bitter orange or its substitute, chicken broth, charred garlic cloves, oregano, cumin, allspice, salt and pepper in the blender or food processor and puree until smooth.
- Rinse chicken pieces and pat dry. Place in a zip lock bag or container and pour the marinade on top. Make sure all the chicken pieces have been bathed in the marinade. Close or seal the bag or container and place in the refrigerator for 4 to 24 hours. Flip and move around the chicken pieces once or twice along the way.
- Spread the roughly chopped red onion and tomatoes on a large baking dish/pan. Place the chicken pieces on top of that layer and pour the marinade on top, making sure the pieces are not on top of each other. Place in the oven and roast for 25 to 30 minutes or until the skin has nicely browned and crisped.
HOW TO MAKE POLLO PIBIL │PIBIL STYLE CHICKEN RECIPE │ …
From mexicoinmykitchen.com
4.8/5 (8)Total Time 1 hrCategory ChickenCalories 388 per serving
- 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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