Pollo Pibil Recipes

Steps:

• Put annato seeds, cumin seeds, peppercorns, allspice and cloves in a clean coffee grinder and grind very fine.
• Put orange juice, white vinegar, habanero peppers, ground spice powder, salt, garlic, lemon juice and tequila in blender.
• Blend until smooth.
• Place cubed pork and liquid from blender in zip loc bag and marinate for one hour.
• Line a 9x13 baking pan with banana leaves.
• Pour pork mixture directly on top of banana leaves and cover with more banana leaves.
• Cover tightly with foil.
• Bake at 325 degrees for 4 hours.

Steps:

• In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours. Preheat oven to 375 degrees. In a heated, dry, cast iron skillet char onion slices until blackened on both sides. Remove and char tomato slices until blackened on both sides. Reserve. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. Take banana leaves, and cut into 10-inch squares. Toast squares over a burner to soften, about 2 seconds on each side . Place banana leaves on top of each piece of foil. Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf. Top each with two tomato slices and one onion slice. Wrap and seal banana leaf and the foil to enclose. Place on a baking sheet and bake for 45 minutes. Meanwhile, in saucepan melt butter. Saute the diced onions until golden brown. Stir in the reserved marinade and bring to a boil. Cook, stirring frequently, for about 5 minutes. Add chicken stock and cook for 10 minutes longer. Reserve. When the chicken in ready, remove from oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour sauce over chicken and serve.

Steps:

• To prepare the achiote paste, in spice mill or mini-jar blender, combine achiote and coriander seeds, salt, peppercorns, cinnamon, oregano, cumin seeds and cloves; process to a coarse powder.
• Transfer spice mixture to small bowl. Add vinegar, garlic and flour; stir to combine. Let mixture stand overnight.
• To prepare chicken, in gallon-size sealable plastic bag, combine prepared achiote paste, lime juice, grapefruit juice, orange juice and zest; add chicken. Seal bag, squeezing out air, turn to coat chicken. Refridgerate overnight, turning bag occasionally.
• To prepare vegetables, in medium non-stick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 10-12 minute until onion is golden brown. Stir in peppers, remove from heat.
• Preheat oven to 350. Line baking sheet with foil. Cut four 12 inch squares of heavy duty foil; spray with nonstick cooking spray (omit this if using banana leaves).
• Drain chicken, discard marinade. On each prepared foil square (or banana leaf) place one quarter of the chicken, one quarter of the onion-pepper mixture, and one tomato slice. Fold sides over filling, crimping to seal. Place packets on prepared baking sheet; bake 20 min until chicken is cooked through. Let stand 10 min; open packets carefully.
• 4 points per serving (1 packet).