Achiote Marinated Chicken Cooked In Banana Leaves |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
On the Yucatan Peninsula in Mexico cooking “Pibil Style” (Meats & Vegetables cooked in a hand dug pit.) is the traditional and preferred method of BBQ. This classic recipe is an easier variation and can be done on a grill or smoker and doesn’t require you to dig a pit in your back yard. Read more . Cuban Black Beans are the traditional side for this Chicken and Pickled Red Onions are a must. Banana leaves can be found fresh or frozen in most all Asian markets and frozen in some well stocked grocery stores. You can use foil or parchment paper if you can’t find them. Invite some friends over to help. Break out the Tiki Torches. If you can’t get to the Yucatan, bring it to your back yard. Ingredients:
achiote marinade |
10 whole black peppercorns |
1/2 tsp cumin seeds |
1 1/2 tbls annatto seeds |
1tsp whole allspice berries |
1 tsp dried oregano (preferably mexican) |
2 bay leaves |
1/2 tsp cinnamon, ground |
3 cloves garlic |
2 habanero chiles, seeds removed |
2 tbls fresh lime juice |
2 tsps white vinegar |
chicken |
one 2 1/2 lb chicken cut into serving size pieces. or 4 chicken breasts |
3 fresh guero, hungarian wax or banana chiles, seeds removed, cut into strips |
1 small red onion, sliced and separated into rings |
4 sprigs fresh epazote or 1tbls dried. (omit if not available) |
4 tbls unsalted butter. |
banana leaves, foil or parchment paper. |
cebollas encuridas (pickled red onion) posted separately |
Directions:
1. MARINADE
2. Place all dry ingredients in a dry skillet over medium low heat. Toast shaking frequently until fragrant. Transfer to a spice grinder and process into a powder.
3. In a blender, puree' spice powder with Garlic, Habenero Chiles, Vinegar and Lime Juice. If mixture is too thick, add a little more Vinegar and Lime Juice in equal amounts.
4. Place Chicken in a sealable plastic bag, pour in marinade, seal and refrigerate for 12 – 24 hours.
5. COOKING METHOD
6. Make 4 Packets: Cut Banana Leaves into usable rectangles large enough to hold 1 serving of Chicken with its ingredients. Use at least 2 layers of leaves per pack if not more.
7. Place a Chicken serving along with the marinade in each packet. Top with the Chiles strips, Onions, 1 Tbls Butter, and a little Epazote (if using).
8. Fold Banana leaves over meat to cover completely (as if you were wrapping a present) Tie securely with Butcher’s Twine. If you are using foil or parchment, make the type of packets you are used to.
9. Cook in a covered grill over indirect heat for about 1 hour. Remove to a plate and let rest 10 minutes. Let each person (at least the adults) unwrap and eat out of their own package. Serve with warm Tortillas, Pickled Onions, and Black Beans.
|
|