Pollo Pibil
Pibil is a traditional Mexican cooking style, and refers to foods that are wrapped in banana leaves and baked in an underground cooking pit. Since we have neither the banana leaves nor the pit, we decided to make this version with a foil wrap and a standard oven.
This is a recipe that's big on rewards with a minimum of work; you just have to give it enough time. The chicken needs at least two hours to marinate, but do not let it sit for more than four hours, since this is an acidic marinade. Too much time in citrus juices can turn a good piece of chicken mushy and unappealing.
After baking, the chicken should be fragrant and tender, and easy to shred with a fork. Serve it in taco shells, on tortillas, with cilantro or green onions, with beans, or all of the above. Enjoy it with some Mexican Street Corn for a fun and easy Tex-Mex dinner.
Preparation time below includes approximately 3 hours for marination.
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/4 cup Pollo Asado Seasoning
- 1 teaspoon Kosher Salt
- 2 Tablespoons canola oil
- 1 1/2 - 2 pounds chicken pieces, cut up
- 1 medium onion, chopped
- Combine all ingredients except chicken and onion into a smooth marinade.
- Put chicken in a non-reactive bowl and pour in marinade. Cover tightly and place in the refrigerator for at least one and up to four hours.
- Preheat oven to 350°F.
- Take individual pieces of marinated chicken and place on a piece of foil. Sprinkle pieces of onion over the chicken, then wrap each piece tightly into a little package. Discard marinade.
- Place the foil-wrapped chicken on a rack in a roasting pan you can cover.
- 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; slit the foil in presentation to release the aroma first
- Serve hot with beans and tortillas.
