Pibil style Chicken (stove top version)
Pibil style chicken originates from the Yucatan Peninsula. The main ingredients in the sauce are achiote paste and citrus, usually a combination of orange and grapefruit juices. The chicken is placed on a banana leaf covered with the sauce, topped with a slice of tomato, onion, and epazote leaf. It is then wrapped up in the banana leaf and steamed. This is a stove top version of the traditional recipe, stewing the chicken the sauce instead of steamed in a banana leaf.
Equipment
- Large sauce pan or Dutch oven
- Blender or food processor
Ingredients
- 6 garlic cloves
- 100 grams achiote paste
- 3/4 cup orange juice
- 1/4 cup grapefruit juice
- 1/2 tsp cumin
- 1 tsp mexican oregano
- 3 lbs chicken pieces
- 2 roma tomatoes sliced
- 1/2 large white onion sliced
- 6 epazote leaves
- salt and pepper to taste
Instructions
- In a blender or food processor, place the achiote paste, orange juice, grapefruit juice, oregano, garlic, and cumin.
- Purée until smooth.
- In a large sauce pan or Dutch oven, layer tomato and onion slices. Place the chicken pieces on top of them.
- Cover with the sauce and epazote leaves.
- Cover the chicken and simmer over medium low heat for 50 minutes. You may need to add a little more liquid to the sauce. I recommend using more orange juice or chicken stock.
- Serve with steamed rice and avocado.
