Pibil Pollo- My Friends Recipe
From Her Phd Trip.
by Maggie S
A friend of mine lived in Mexico for a while, when she was writing her Phd thesis on ritual sacrifice in the Mayan culture, and when she came back she would cook us this chicken dish every now and then. It's apparently a very popular dish in the Yucatan area, and I can completely see why, it's really great tasting and quite unusual.
This is always a hit at dinner parties, even with people that claim they don't like Mexican food. Pollo Pibil
-2 small banana leaves
-8 pieces chicken
-5 teaspoons red chile paste
-juice from 2 oranges
-juice from 2 lemons
-4 diced tomatoes
-1 diced onion
-1 sprig of epazote
-1 teaspoon salt
-3 cloves garlic
-1/2 cup butter
Mix the red chile paste, garlic, salt and orange & lemon juice until well combined. Let the chicken marinate in the mixture for at least 3 hours.
Pre-heat oven to 350 degrees. Place the chicken on the banana leaves and top with tomatoes, onions and epazote. Put little pieces of butter over the pile of food.
Wrap the banana leaves around the chicken and turn it, so that the weight of the chicken keeps the leaf closed. You can also tie it up with oven-safe string.
Place the wrapped chicken on the top rack of the oven over a large oven-safe bowl filled half way with water. Steam for 60-90 minutes depending on the size of the chicken pieces.
Unwrap the chicken and serve it with fresh tomatoes, onions and chile. It can also be served with tortillas and refried beans, if you prefer it that way.
For a variation on the taste, you can also add a bit of oregano when you wrap the chicken in the leaves.