Published: · Updated: by Mely Martínez
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Pollo Pibil is another classic meal in the Yucatan peninsula, a true gastronomic jewel! The main ingredient in this dish is the Achiote paste, also known as "Recado Rojo", an essential ingredient and the base of many dishes in Yucatecan Cuisine. These dishes include the famousCochinita Pibilandthe Mucbi-Pollo, a large tamal prepared for the Day of the Dead.
Chicken Pibil - Pollo Pibil
The Achiote (Annatto) tree grows in tropical and subtropical weather in different regions of the world. The seeds are used as a natural colorant and seasoning, or as a part of home remedies, but it is also used to give color to cosmetics, paint, varnishes, and textiles. In the kitchen, it gives color and seasoning to dishes like rice, soups, broths,atoles, meats, fish, and sausages, besides other cold meats.
The above picture shows the Achiote seeds, now easily available via online stores or at Latin-Caribbean markets, but the Achiote Paste/Recado Rojo is the one we're using for this recipe since the paste is already made. While living in the southern Mexican state of Tabasco, I learned how to make the paste from my hosting family. I will write about that in another post.
How to make Pollo Pibil Recipe
JUMP TO FULL INSTRUCTIONS
DIRECTIONS:
- Place Achiote paste, citrus juices, oregano and cumin in a blender; process until it has a smooth texture.(Please check the ingredients list below)
- Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least ½ hour in the refrigerator.
- Arrange the banana leaves or aluminum foil, cutting them into squares ready to assemble the chicken packages. Prepare a steamer pot or a large Dutch oven with a lid to cook the chicken.
- Place one piece of chicken in the center of the banana leaf, spoon on some of the marinade sauce, and garnish with a slice of tomato, some slices of onion, 1 epazote leaves, and 1 small roasted garlic. Season with salt and pepper.
- Wrap the chicken into rectangles, like when wrapping tamales. You can either use only aluminum foil for this step, banana leaves, or both.
- If you are cooking the chicken with a steamer pot (tamalera), just add warm water to the bottom without it getting the rack. If you are using a Dutch oven or large pot, make a bed at the bottom of the pot using banana leaves or aluminum foil. Add 1 cup of hot water and place the packages inside the pot evenly. Cover with banana leaves or aluminum foil and place the lid on top.
- Cook for about 12 minutes on medium-high heat and bring to a boil, then reduce to a low simmer and cook for 30 more minutes.
STOVE TOP VERSION:
The easier version requires only to place the chicken pieces in a large casserole and cover with the achiote sauce, cover and cook for 45 -50 minutes.
- To serve, unwrap the chicken, removing the banana leaves or aluminum foil, and serve with red pickled onion,habanero sauce, and warm tortillas.
¡Buen provecho!
Mely,
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📖 Recipe
Pollo Pibil
Mely Martínez
Pollo Pibil is another classic meal in the Yucatan peninsula, a true gastronomic jewel! The main ingredient in this dish is the Achiote paste, also known as "Recado Rojo", an essential ingredient and the base of many dishes in Yucatecan Cuisine.
4.75 from 8 votes
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Chicken
Cuisine Mexican
Servings 8
Calories 388 kcal
Ingredients
- 6 small garlic cloves roasted
- 100 grams Achiote paste
- ¾ cup orange juice
- ¼ grapefruit juice
- 1 tsp. Mexican oregano
- ½ tsp. ground cumin
- 3 Lbs. chicken, cut in pieces*
- 2 banana leaves**or aluminum foil cut into about 12 X 12 in squares.
- 1 Large tomato cut in slices
- ½ white or red onion cut in thin slices
- 6 Epazote leaves
- Salt and pepper to season
Instructions
Place Garlic cloves, Achiote paste, citrus juices (orange & grapefruit), oregano and cumin in a blender; process until it has a smooth texture.
Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least ½ hour in the refrigerator. You can also prepare this meal overnight and just cook before dinner.
Arrange the banana leaves or aluminum foil, cutting them into squares ready to assemble the chicken packages. Prepare a steamer pot or a large Dutch oven with a lid to cook the chicken.
Place one piece of chicken in the center of the banana leaf, spoon on some of the marinade sauce, and garnish with a slice of tomato, some slices of onion, 1 epazote leaves, and 1 small roasted garlic. Season with salt and pepper.
Wrap the chicken into rectangles, like when wrapping tamales. You can either use only aluminum foil for this step, banana leaves, or both. When I find fresh banana leaves, I use only those; when only frozen leaves are available, then I used both since frozen banana leaves break easily after thawing, but still, give flavor to the chicken.
If you are cooking the chicken with a steamer pot (tamalera), just add warm water to the bottom without it getting the rack. If you are using a Dutch oven or large pot, make a bed at the bottom of the pot using banana leaves or aluminum foil. Add 1 cup of hot water and place the packages inside the pot evenly. Cover with banana leaves or aluminum foil and place the lid on top.
Cook for about 12 minutes on medium-high heat and bring to a boil, then reduce to a low simmer and cook for 30 more minutes. Do not let the water run dry, refill to keep the steam going, just be careful when opening and removing the lid, since the vapor can be very hot.
To serve, unwrap the chicken, removing the banana leaves or aluminum foil, and serve with red pickled onion, habanero sauce, and warm tortillas. You can also serve with white rice and a salad.
STOVE TOP VERSION:
The easier version requires only to place the chicken pieces in a large casserole and cover with the achiote sauce, cover and cook for 45 -50 minutes. It will need a little extra liquid. So, add more orange juice or chicken broth.
Notes
*I usually buy 6 whole chicken legs (instead of the whole chicken) when making this recipe. They’re easier to wrap, have more flavor, and everyone can have the same portion.
**Banana leaves are usually sold in the supermarket’s frozen section or in Latin markets. Defrost them and clean with a wet paper towel. To make them more pliable, place them one by one over the stove top flame in a steady and fast movement, they will change to a glossy color and become pliable.
Nutrition
Serving: 6ozCalories: 388kcalCarbohydrates: 5gProtein: 32gFat: 26gSaturated Fat: 7gCholesterol: 128mgSodium: 121mgPotassium: 437mgFiber: 1gSugar: 3gVitamin A: 425IUVitamin C: 17.7mgCalcium: 41mgIron: 2.1mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Dorie Freeman
Hello,
If I Am using 4 1/2 lbs of leg and thighs, should I add 50 grams of achiote paste more to the 100 grams? As well as add a bit more of everything else?
Thank you,
I love this dish!
Dorie FreemanReply
Mely Martínez
Hello Dorie,
Yes, adjust the ingredient amount to season that quantity of chicken pieces.Reply
Yvette
Nosotros no usamos comino en nuestro pollo o cochinita pibil. Mi abuelita es de Merida.
Reply
Mely Martínez
Hello Yvette,
I also have family in the south and this is their recipe. I guess each cook makes things different.Reply
Renata
I am excited to make this pollo pibil on the grill. My chicken is currently marinating for 24 hours. My ideas are to:
*put all of the chicken in a ceramic dish coverered with banana leaves.
*place the dish on the grill at 300 degrees with indirect heating.If I do that, how long do need to cook the 3 pounds of chicken thighs and legs ( bone in)? What are Your other recommendations should consider?
Super excited to taste this chicken!!
Reply
Mely Martínez
Hello Renata,
That sounds delicious.
The best way to find out if your chicken is done is by using an instant-read thermometer for meats.
The temperature should read 165F at the thickes part of the chicken.Reply
Aurora
Muchas gracias por esta receta. Me gusta mucho.Reply
Mely Martínez
Hola Aurora,
Que gusto saber que te gusto la receta de Pollo Pibil.
Saludos!Reply
Anna
We have crockpot -is there a chance you can advise how much time and how do you cook in that thing?
Mely Martínez
Hello Anna,
I think in the crockpot it will need about 4-5 hours in a low setting.
Xochitl
Hi there! Trying this recipe tonihght. I don't have a tamalera so trying on the stove top on a brassier. What should be the recommended heat level for stove top instructions? Gracias!
Reply
Mely Martínez
Hello Xochilt,
Medium-high heat first until it the water in the pot comes to a boil, then reduce heat to low. Cooking time will depend on the weight of the chicken pieces.
Check for doneness after 30 minutes, and then decide if you keep it cooking for a longer time.Reply
theconversation.com
Good recipe, everyone loves it. Keep up the recipes coming!Reply
Unknown
Oh! OK! Thank you very much! That culinary light bulb just shined bright in my head! 😀
Reply
Anonymous
Hi! Gary from Arizona! I did this in a dutch oven. Laid banana leaves to cover the bottom, then poured the mix in, and topped with tomato, onion, epazote, and garlic. Covered with the "over hanging" banana leaves, and cooked. OH BOY! Wonderful! Thank you, thank you, thank you!!!!Reply
mmartinez
Wow! Gary, it sounds so good! Thanks for trying the recipe.
Reply
Anonymous
Gary again. I have a question. I used "El Mexicano" Achiote Rojo. This seems to be the paste that is used often in this recipe. Have you ever used Achiote Verde? Do you have any recipes where this is used, and can you use it in this one? I have a 5lb. pork roast that I am thinking about using this on, but...??? Your assistance would be VERY welcome.
Reply
mmartinez
Hello Gary,
What you find here as "achiote verde" is actually steak seasoning in Yucatan. It is usually diluted with orange juice to season thin steak to cook over a griddle or to fry it. You can use it on the pork roast.
Reply
Katerina Merzlikina
Hello, I made this dish tonight, I think I followed step by step, for my on laws from Mexico City Thank you.Reply
Mely Martinez
Hello Katerina, thank you for trying the recipe.
Reply
lisiball
Can it be cooked in a crockpot?
Reply
Mely
Hello Lisiball,
yes, it works just fine in the slow cooker "crock pot". It will take longer to cook but it will be as good as on the stove top. You can also place it in a oven bag and bake in the oven.Happy cooking!
Reply
Nammi
Is there a substitute for achiato seeds? That dish looks so delicious. have a nice week end
Reply
Mely
Hello Nammi,
Unfortunately, I don't know of a substitute. have you try to look in your city. I know you live in an Island, but you never know.
Thanks for being so loyal to this blog.Regards,
Mely
Reply
Fran
No, no substitute for achiote, but it is available in the Mexican food section in most grocery stores. It’s worth it!
Reply
Nora
Mely por qué no pones el ajo sal y pimienta en el adobo?
Reply
Mely
Nora,
Yo asi lo aprendi hacer cuando vivía en el Sureste, el achiote es el principal saborizante. Pero me imagino que debe quedar muy rico si se le agrega a la salsa.Reply
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