Pollo pibil (chicken steamed with fruit juice)
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Pollo pibil (chicken steamed with fruit juice)
  Chicken    Fruit    Juice    Mexican  
Last updated 6/12/2012 1:18:28 AM. Recipe ID 49346. Report a problem with this recipe.
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      Title: Pollo pibil (chicken steamed with fruit juice)
 Categories: Latin amer., Main dish, Chicken, Mexican, Time/life
      Yield: 4 Servings
 
    2/3 c  Orange juice; fresh
    1/3 c  Lemon juice; fresh
      1 tb Annatto (achiote) seeds;
           ;ground in a blender or
           ;pulverized with a mortar
           ;and pestle
      1 ts Garlic; finely chopped
    1/2 ts Dried oregano
    1/2 ts Cumin seeds; ground
    1/4 ts Ground cloves
    1/4 ts Ground cinnamon
      2 ts Salt
    1/4 ts Black pepper; freshly ground
      1    Chicken (3 1/2 to 4 pounds);
           ;cut into 6 to 8 serving
           ;pieces
     12    Tortillas; hot, (hand or
           ;ready made)
 
    In a small bowl, combine the orange and lemon juice, ground annatto
  seeds, garlic, oregano, cumin, clove, cinnamon, salt and pepper. Place
  chicken in a shallow baking dish just large enough to hold the pieces
  snugly in one layer and pour the seasoned fruit juice over it. Cover
  the dish with plastic wrap and marinate the chicken for 6 hours at
  room temperature, or 12 hours or overnight in the refrigerator,
  turning the pieces over in the marinade from time to time.
    Line a large colander with 2 crossed, overlapping sheets of
  aluminum foil and arrange the chicken on it.  Pour in the marinade,
  then bring the ends of the foil up over the chicken and twist them
  together to seal in the chicken and its marinade securely.
    Place the colander in a deep pot, about 1 inch larger in diameter
  than the colander, and pour enough water into the pot to come to
  within an inch of the bottom of the colander.  Bring the water to a
  vigorous boil over high heat, cover the pot securely and reduce the
  heat to low. Steam for 1 3/4 hours, or until the chicken is tender,
  checking the pot from time to time and adding more boiling water if
  necessary.
    To serve, remove the package of chicken from the colander, open it,
  and transfer the chicken and all of its sauce to a heated bowl or
  platter. Accompany it with tortillas, served in a basket, in place of
  bread.
  
    NOTE:  In Yucatan, the chicken is wrapped in banana leaves and
  steamed in a special pit called a pib.
  
  32 of 108
  
  Time/Life 'Foods of the World', Recipes: Latin American Cooking
  
  Earl Cravens earl.cravens@mgmtsys.com
 




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Recipe ID 49346 (Apr 03, 2005)

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