Chicken Pibil

Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 15 minutes
Cooking time: 45 minutes

1/4 cup achiote paste
10 cloves garlic, peeled
2 teaspoons cumin seeds
1/4 teaspoon ground cinnamon
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/4 cup red wine vinegar
1 1/2 teaspoons salt
2 teaspoons cracked black pepper
6 bone-in chicken breasts
6 banana leaves (optional), cut into 10-inch squares and toasted over
a burner about 2 seconds per side
12 slices tomato
6 slices onion
1 tablespoon unsalted butter
2 medium onions, diced
2 cups chicken stock

Combine the achiote paste, garlic, cumin, cinnamon, orange and lime
juices, vinegar, salt and pepper in a blender. Puree until smooth. Pour
into a non-reactive baking pan, add the chicken and turn to coat. Cover
and marinate in the refrigerator 2 to 24 hours. Preheat the oven to 375 F.
Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. If using banana
leaves, place 1 on top of each piece of foil. Center a piece of chicken on
each, reserving the marinade. Top each with 2 tomato slices and 1 slice of
onion. Wrap and seal the banana leaf and the foil to enclose. Place on a
baking sheet. Transfer to the oven and bake 45 minutes. Meanwhile, melt
the butter in a medium saucepan over medium-high heat. Saute the onions
until golden brown. Stir in the reserved marinade, bring to a boil and
cook, stirring frequently, 5 minutes. Add the chicken stock and cook 10
minutes longer. Reserve. When the chicken is ready, remove from the oven
and open the packets. Transfer the chicken, with the banana leaves if
using, to serving plates. Pour any excess juices from the pan into the
sauce. Pour the hot sauce over the chicken and serve with rice.

Nutrition Facts Serving size: 1 chicken breast with sauce Calories 214
Total Fat 6 g Saturated Fat 2 g Protein 28 g Total Carbohydrate 12 g
Dietary Fiber 2 g Sodium 881 mg Percent Calories from Fat 24% Percent
Calories from Protein 53% Percent Calories from Carbohydrate 23%

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