Pollo Pibil

Pollo Pibil
Pollo Pibil

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

We love hearty, easy to prepare, rustic food. This easy Pollo Pibil recipe is no exception. We're a working family and we planned to have this for dinner, so I marinated my chicken overnight as the directions say. Then I put the foil packets in my slow cooker with a little water in the bottom and let them cook on low all day; it was absolutely delicious and ready to eat 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. With a few warmed corn tortillas and some fresh onions and bell peppers to top the chicken, dinner was ready!

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Category: Chicken
Cuisine: Mexican
  1. Put all ingredients except chicken and onion in a food processor or blender. Combine into a smooth marinade.
  2. Coat each piece of chicken with purée mixture and sprinkle with chopped onion and tightly wrap each piece individually in aluminum foil.
  3. Place wrapped chicken in the refrigerator and marinate for 24 hours, turning several times. Do not open bundles!
  4. Preheat oven to 350°F.**
  5. Place the foil wrapped chicken on a rack in a covered roasting pan.
  6. Pour water into the pan to a depth of about 1 or 2 inches.
  7. Cover tightly and bake for 2 to 2 1/2 hours.
  8. Serve chicken; slit the foil in presentation to release the aroma first
  9. Serve hot with beans and tortillas.

** Or, place packets in a slow cooker with some water in the bottom to create steam. Turn heat to low and let cook for about 8 hours.