Eat the chicken pibil as they do in the Marganzo restaurant, now in the comfort of your home. Try this recipe!
INGREDIENTS
(For 4 people)
- 1 chicken cut into four pieces, well washed and dry
- 100 grams of red recado or commercial achiote paste
- 1 teaspoon oregano
- 2 bay leaves
- 6 fat peppers
- 1 pinch of cumin
- 1 ½ cups sour orange juice or half sweet orange and half vinegar
- 12 slices of small tomato
- 8 thin onion slices
- 8 leaves of epazote or to taste
- 6 teaspoons of lard
- Salt and pepper to taste
- 4 squares of banana leaf to wrap the chicken pieces, passed through the flame to soften them
PREPARATION
The red recado or the achiote paste is dissolved in the sour orange, ground with the oregano, bay leaf, peppers and cumin. The chicken pieces are placed on the banana leaves, three slices of tomato, two slices of onion and two leaves of epazote are placed on them. , They are bathed with the ground and 1 ½ teaspoons of butter and salt and pepper to taste are added to each piece. Make some packages very well wrapped in the banana leaf, they are placed in a baking tray and put in the oven, preheated to 180 ° C , 45 minutes or until chicken is cooked through. They are served with refried black beans and white rice.
PRESENTATION
The chicken pibil is served in a round or oval plate, wrapped in the same leaf and accompanied by white rice and refried black beans.
