Pollo Pibil Recipe | Mexican Recipes

Pollo Pibil

Pollo Pibil is one of the pillars of Yucatan cuisine. An authentic Pollo Pibil uses bitter orange but as that is hard to come by I substituted a combination of orange juice and lime juice.

We love hearty, easy to prepare, rustic food. Beans, rice, chicken... all good, healthy, filling, delicious food. This easy Pollo Pibil recipe is no exception. Because, we were at work all day and this was planned for a dinner meal, I marinated my chicken overnight as the directions say - but I put the foil packets in my slow cooker with a little water in the bottom and let them cook an low all day - absolutely delicious and ready when we got home from work. I always keep cooked rice in the refrigerator, so I put a can of pinto beans in a cast iron skillet, mashed a few of them up for thickness, added 1 cup of cooked rice and heated through. Warmed up a few corn tortillas (flour tortillas are fine too), added some fresh onions and bell peppers and dinner was ready!

The spices in this recipe blend so well together, it was so flavorful! However, there are a lot of spices - so a convenient alternative to having all these spices on hand is to use a seasoning blend. Our Yucatan Recado Rojo is a perfect alternative to the lengthy list in this recipe.

Pollo Pibil

Ingredients:

4 lbs chicken pieces, cut up
1 large onion, chopped
1/2 cup orange juice
1/2 cup lemon or lime juice
Zest of 1 orange (or you can use Dried Orange Zest)
Zest of 1 lime (or you can use Dried Lime Zest)
6 cloves of garlic, peeled and quartered
1/2 teaspoon Mexican Oregano
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Jamaican Allspice
1/2 teaspoon Korintje Cinnamon Powder
3 Whole Cloves
1 tablespoon Achiote Seed
1 teaspoon fresh Ground Black Pepper Medium Grind
1 teaspoon Sea Salt

Directions:

Place orange juice through sea salt in the work bowl of a food processor with a steel blade and process to a smooth purée.
Coat each piece of chicken with purée mixture and sprinkle with chopped onion and tightly wrap each piece individually in aluminum foil.
Place wrapped chicken in the refrigerator and marinate for 24 hours, turning several times. Do not open bundles!
Preheat oven to 350°F.
Place the foil wrapped chicken on a rack in a covered roasting pan.
Pour water into the pan to a depth of about 1 or 2 inches.
Cover tightly and bake for 2 to 2 1/2 hours.
Serve chicken with a slit in the foil to enjoy the aroma.
Serve hot with beans and tortillas.

Serves: 6 - 8

Nutritional Information (per serving - includes 2 corn tortillas per serving):

Calories 332
Protein 45g
Carbs 29g
Cholesterol 104mg
Fat 4g
Sat Fat 1g
Fiber 0g
Sodium 357mg
Sugar 2g

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Korintje Cinnamon Powder	Organic Cloves	Achiote Seed	Ground Black Pepper Medium Grind
Sea Salt	Yucatan Recado Rojo Rub	Mediterranean Oregano	Ground Cumin
Ground Jamaican Allspice