Pollo
Pibil - (
Chicken Steamed with Fruit Juice )
Classic Latin American
Recipe
Serves:
4
Ingredients:
2/3 cup Fresh Orange Juice
1/3 cup Fresh Lemon Juice
1 tbls. Annatto (achiote) seeds (ground in a blender or pulverized
with a mortar and pestle)
1 tspn. Garlic (finely chopped)
1 tspn. Dried Oregano
1/2 tspn. Ground Cumin seeds
1/4 tspn. Ground Cloves
1/4 tspn .Ground Cinnamon
2 tspn. Salt
1/4 tspn. Freshly Ground Black Pepper
3 1/2 to 4/lb. Chicken (cut into 6 or 8 pieces)
2 Hot Tortillas
Procedure:
1. In a small bowl, combine the orange and lemon
juice, ground annatto seeds, garlic, oregano, cumin, clove, cinnamon,
salt and pepper. Place the 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.
2.
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.
3.
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.
Other
Related Links:
Classic
Latin American Recipes