Pollo Pibil

Yucatán-style chicken marinated in achiote, orange and spices, then slow-baked in banana leaf until juicy.

TIME BREAKDOWN
Prep: 25 min
Cook: 1h 30m
Total: 1 hour 55 minutes (plus overnight marinating)
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1.5kg chicken thighs and drumsticks, bone in, skin removed
  • 3 tbsp achiote paste
  • Juice of 3 oranges
  • Juice of 2 limes
  • 4 cloves garlic, peeled
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 1 tsp fine salt
  • 2 pieces banana leaf, about 40cm square (frozen, from Asian supermarkets)
  • 1 red onion, thinly sliced
  • Juice of 1 lime, for the onions
  • 1 habanero or Scotch bonnet chilli, finely chopped (optional)
  • 12 corn tortillas, to serve

Method

  1. Blend the achiote paste with the orange juice, lime juice, garlic, cumin, oregano, allspice, pepper and salt until smooth.

  2. Coat the chicken in the marinade, cover and chill for at least 4 hours, ideally overnight.

  3. Preheat the oven to 160°C (140°C fan). Soften the banana leaves by passing them briefly over a gas flame or dipping in hot water until pliable.

  4. Line a deep baking dish with the banana leaves, leaving the edges overhanging. Add the chicken and marinade, then fold the leaves over and seal with foil.

  5. Bake for 1 hour 30 minutes until the chicken is very tender.

  6. Meanwhile, toss the onion with the lime juice, a pinch of salt and the chilli if using, and leave to pickle.

  7. Shred the chicken in its juices and serve with the pickled onion and warm tortillas.