Yucatan Chicken Pibil Recipe

Mexican food is so vast and and can be healthy too.   We're not just talking about fish tacos and frijoles either!  I've made this Chicken Pibil dish and have gotten the thumbs up every single time.  It's a super simple recipe.     

Summer is here - Pesto, Burrata cheese, Tomatoes and now Chicken Pibil steamed in Banana leaves!  Recipe and step by step photos to follow.  

Sweet Potato Fries with Pesto

Burrata, Roasted Tomatoes, Fava Beans served with a Baguette

Achiote/Citrus Sauce poured over Chicken pieces

Before it goes on Stove, top with lid

After 45 minutes on Stove top

BOOM - done!

Chicken Pibil with Verde Potato Salad and Roasted Cauliflower

**Action Photos courtesy of Lauren O'Donnell  

Check out her blog:  Do You Know What You're Wearing Yet

Chicken Pibil 
Adapted from Savuer Magazine Mexico Issue with a few changes

1 cup fresh orange juice
⅓ cup fresh lime juice
4 oz. achiote paste (available at Mexican Grocery store)
3 (28"-long) frozen, thawed banana leaves (available at Mexican or Asian store)
1 (3–5-lb.) whole chicken, cut into 8 pieces or assortment of thighs, breast, and drumsticks
Cilantro for garnish
Pickled Red Onions for garnished
Salt to taste
Tortillas are typical but I like this dish with rice or potatoes

1. Combine juices, achiote paste, and salt in a blender, and purée until smooth, at least 2 minutes. Pour through strainer into a bowl.

2. Cut the banana leaves so they can fit into a pot but with excess over hang.  Line the bottom of a deep pot or dutch oven with 2-3 banana leaves.  Add chicken pieces to pot and pour sauce on top. Tear remaining banana leaf into small pieces, and scatter over top of chicken. Fold excess of banana leaves over top of chicken and place lid on pot.

3.  Bring sauce inside to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 45 minutes.

3. Peel back banana leaves and discard.  Serve with plenty of sauce from the pot, along with pickled onions and cilantro.