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Yucatecan barbecued chicken recipe (pollo pibil)
- Cuisine: Mexican
Ingredients
4 chicken thigh fillets
½ package 'El Yucateco' achiote paste (approx. 50g)
Juice of ½ an orange
½ tsp salt
4 pieces foil, about 30 cm square
1 white onion, thinly sliced
4 tbsp vegetable oil
2 tomatoes, sliced
Red Onion Salsa
1 Spanish onion, thinly sliced
1 tbsp olive oil
2 tsp vinegar
Splash of fresh orange juice
1 tsp dried oregano
Sea salt
Preparation
Prick the chicken all over with a fork to allow the marinade to be absorbed. Using your hands, crumble the achiote paste into a bowl, add orange juice and salt and mix it very well to get a thin sauce. Thoroughly rub the mixture onto both sides of the chicken.
Wrap the chicken in a piece of foil to make a small parcel. Refrigerate, preferably overnight or for a minimum of 2 hours.
Prepare the salsa by mixing all the ingredients and refrigerate for at least an hour.
Preheat the barbecue. Sauté the sliced white onion in the oil until translucent. Add the tomato and fry it gently on both sides until just soft. Unwrap the chicken and spoon a small amount of the onion and tomato onto the chicken and then re wrap.
Cook the parcels on the barbecue for about 20 minutes. Do not overcook. Unwrap the parcels and serve the chicken on a corn tortilla topped with salsa.
Note:
This marinade can also be used for prawns. Marinate green prawns in the paste as above. Thread onto bamboo skewers and cook on a barbecue hot plate with a little olive oil for just a few minutes.
If you enjoyed this Yucatecan barbecued chicken recipe (pollo pibil) then browse more Mexican recipes, meat recipes and our most popular hainanese chicken rice recipe.
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| 4. | Azteca's | Randwick | |
| 5. | Vera Cruz | Cremorne | |
| 6. | Mars Hill Cafe | Parramatta | |
| 7. | Juanita's Mexican Restaurant | Kensington | |
| 8. | Mexicali Rose | Richmond | |
| 9. | Manly Wharf Hotel | Manly | |
| 10. | El Sol Mexican Restaurant | Cronulla |
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Al dente
Al dente, literally "to the tooth", does not mean sticking to the tooth, rather that the pasta provides a little resistance when you chew it. The only way to tell is to taste the pasta as you cook it - don't rely on the packet instructions.
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In Maltese cooking this rather sweet tomato paste is used in pasta sauces and to boost any dish with tomatoes in it, as well as in the favourite national snack called hobz biz-zejt.
