You are here:About>Food & Drink>Mexican Food> Main Dishes> Poultry, Veal and Fish> Got Chicken?> Pibil Pollo
About.comMexican Food
At a Glance
Course : Entree
Type of Prep : Bake
Cuisine : Mexican
 
Newsletters & RSSEmail to a friendSubmit to Digg
Other Chicken Dishes

Chicken Chile VerdeChicken Rojo

Other Main Dishes

MenudoPosoleShredded Beef Tacos

For This Recipe

Banana Leaves OnlineEpazote OnlineWhat is Epazote?

Pibil Pollo

From Chelsie Kenyon,
Your Guide to Mexican Food.
FREE Newsletter. Sign Up Now!
In Quintana Roo, in Mexico's Yucutan region, this chicken dish is quite popular. Bitter orange can be replaced with equal parts lemon juice and fresh squeezed orange juice.

INGREDIENTS:

  • 1 large or 2 small banana leaves
  • 8 pieces of chicken
  • 2 tablespoons of red chile paste
  • juice of 4 bitter oranges
  • 4 tomatoes, sliced
  • 1 onion, peeled and sliced
  • 1 sprig of epazote
  • 1/2 teaspoon salt
  • 3 cloves of garlic
  • 1/2 cup butter

PREPARATION:

Mix the red chile paste, garlic, salt and orange juice until well combined. Let chicken marinate in this mixture for a minimum of 2 hours. Pierce chicken with a fork to help moisten meat.

Pre-heat oven to 350 degrees.

Place chicken on banana leaf and top with tomatoes, onions and epazote. Dot pieces of butter on top. Wrap up banana leaf over chicken and turn over so the weight of the chicken keeps the leaf closed. Or tie it up with oven-safe string.

Place wrapped chicken on the top rack of oven over a large oven-safe bowl filled half way with water. Steam for 60-90 minutes depending on size of chicken pieces.

Remove chicken from leaf and serve with fresh tomato, onion and chile.

User Reviews Write Review
Cholesterol Resources

Manage Your CholesterolWhich Fats Are Healthy?Cholesterol QuizLow Cholesterol DietCholesterol Podcast

 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.