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!
- 1/2 cup orange juice
- 1/2 cup lemon or lime juice
- 1-2 teaspoons Florida Orange Peel (or zest of 1 orange)
- 1/2 to 1 teaspoon Lime Peel (or zest of 1 lime)
- 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 Ground Korintje Cinnamon
- 1 teaspoon Black Pepper Coarse Grind
- 1 teaspoon Coarse Sea Salt
- 4 pounds chicken pieces, cut up
- 1 large onion, chopped
- Put all ingredients except chicken and onion in a food processor or blender. Combine into a smooth marinade.
- 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; slit the foil in presentation to release the aroma first
- 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.