CHICKEN, PIBIL STYLE

Chicken, Pibil Style image

Number Of Ingredients 11

1/3 cup Yucatán Red Seasoning Paste
1/4 cup Bitter Orange Juice Substitute or fresh Seville orange juice if available
4 skinless chicken breast halves, on the bone
4 skinless chicken thighs, on the bone
1/2 teaspoon salt
1 tablespoon vegetable oil
banana leaves
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1 white onion, thinly sliced
1 medium tomato, sliced
2 , guëro (yellow) chile kimmy, , stemmed, seeded, veins removed, and cut into thin strips

Steps:

1. Prepare paste and juice and set aside. Then, with the tip of a sharp knife, pierce the chicken pieces in 4 or 5 places. Season with salt. Put the chicken in a large bowl. In another bowl, firmly mix the seasoning paste, orange juice, and half of the oil. Pour the mixture over the chicken and turn the pieces over to coat. Cover and refrigerate about 6 hours or overnight. 2. Preheat the oven to 350°. Line a large baking pan or clay casserole dish with aluminum foil pieces that are long enough to fold back over the top of the pan. Cut the banana leaves to line the pan, on top of the foil. Put the chicken breasts in the pan on the banana leaves then add the thighs and all of the marinade, overlapping the chicken pieces, if necessary. 3. In a medium skillet, heat the remaining oil and fry the onion until it begins to brown, about 4 minutes. Put the onion, tomato and chiles on top of the chicken. Fold the banana leaves completely over the chicken and then fold the foil over all, crimping the edges to make a tight seal. Bake 1 1/2 hours. Remove the chicken from the banana leaves and serve hot with the sauce.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves