Cochinita Pibil Style Chicken
Chicken Pibil (CHIK-en pee-BEEL)
Slow-Roasted Achiote Chicken
Chicken marinated in citrus and achiote paste, wrapped in banana leaves and slow-roasted until meltingly tender.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: unwrapped banana leaf on plate
Garnishes: pickled red onions, habanero salsa
Accompaniments: corn tortillas, black beans
Instructions
-
1
Blend achiote paste with orange juice, lime juice, garlic, cumin, oregano, and salt.
-
2
Marinate chicken in the mixture for at least 2 hours or overnight.
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3
Wrap marinated chicken in banana leaves and place in a baking dish.
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4
Bake covered at 325F for 2.5 hours until chicken is fall-apart tender. Serve with pickled onions.
Did You Know?
The pibil technique of wrapping food in banana leaves and cooking underground dates back thousands of years in Maya civilization.
Chef's Notes
Equipment Tips
- baking dish
- blender
- banana leaves
- oven
Garnishing
pickled red onions, habanero salsa
Accompaniments
corn tortillas, black beans
The Story Behind Cochinita Pibil Style Chicken
The pibil cooking method is one of the oldest culinary techniques in Mesoamerica, originally involving an underground pit oven called a pib. In Belize, the technique is adapted with chicken, reflecting local dietary preferences. The achiote-citrus marinade connects directly to ancient Maya spice traditions, making this dish a living link to pre-Columbian cuisine.
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