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Yucatán barbecued chicken recipe (pollo pibil)

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Rating:

4/ 5 stars 19 Votes
  • Cuisine: Mexican
  • Prep Time: 2 hr(s) 10 min(s)
  • Cook Time: 25 min(s)
  • Serves 4

The lovely orange colour and mellow flavour of this barbecued chicken comes from achiote, a spice paste made with annatto popular in the Yucatán region. Serve this chicken and salsa inside corn tortillas. The marinade can also be used for prawns – simply marinate green prawns in the same way as the chicken, thread them onto bamboo skewers and cook on a barbecue with a little olive oil for just a few minutes.

Ingredients

4 chicken thigh fillets
½ x 100 g packet ‘El Yucateco’ achiote paste
juice of ½ orange
½ tsp salt
80 ml vegetable oil
1 red onion, finely sliced
2 tomatoes, sliced

Red onion salsa
1 red onion, finely sliced
1 tbsp olive oil
½ tbsp vinegar
splash of fresh orange juice
1 tbsp dried oregano
salt

Preparation

Prick the chicken thighs all over with a fork to allow the marinade to be absorbed. Using your hands, crumble the achiote paste into a wide bowl and add the orange juice and salt to make a smooth sauce. Thoroughly rub the mixture into the chicken.

Tear off 4 large squares of foil. Wrap each chicken thigh in foil. Refrigerate the parcels for at least 2 hours or ideally overnight.

Combine the salsa ingredients in a bowl and refrigerate for at least 1 hour so the onion softens a little.

Preheat the barbecue.

Heat the vegetable oil in a frying pan and sauté the onion until translucent. Add the tomato slices and fry them gently on both sides until just soft. Unwrap the chicken parcels and add some onion and tomato to each one, then rewrap.

Cook the parcels on the barbecue for about 20 minutes, being careful not to overcook the chicken. Turn the parcels over halfway through cooking. Unwrap the cooked parcels and serve the chicken in corn tortillas topped with the salsa.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Yucatán barbecued chicken recipe (pollo pibil) then browse more Mexican recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

   
08 Jan 2010 02:01 AEST
Therese Mar
Castle Hill
Mrs
This recipe worked so well. A very unique and delicious flavour.Easy to prepare. I love the healthy and tasty option
Agree(0 people agree)
Disagree(0 people disagree)
13 Aug 2009 10:54 AEST
emily
wyong
delicious
yum yum, this would be very good for a nice snack i cant wait to try making this
Agree(0 people agree)
Disagree(2 people disagree)
16 Dec 2008 05:49 AEST
Rodney Seale
Rouse Hill
Where? Achiote paste
Try these guy's: Monterey Mexican Food Unit 6/340 Hoxton Park Road Prestons NSW 2171 Australia Phone: 02 9826 9378 Fax: 02 9826 9379 Email: karen@montereyfoods.com.au Website: www.montereyfoods.com.au
Agree(3 people agree)
Disagree(3 people disagree)
10 Nov 2008 03:25 AEST
SBS Food
Artarmon
Achiote paste
Gabriel Gate answered the same question on Ask the Chef (www.sbs.com.au/food/ask-the-chef): Achiote paste is a Mexican preparation of spices and herbs. The most common ingredients for the paste are achiote seeds (also called annato seeds), coriander seeds, cumin seeds, black peppercorns, oregano, cloves, salt, garlic, bitter orange juice and vinegar. The ingredients are transformed into a paste using a mortar and pestle. Look around for a Mexican grocery store to buy it already prepared.
Agree(2 people agree)
Disagree(8 people disagree)
09 Nov 2008 06:53 AEST
rod caddell
torquay
where do you get it
Can you tell me where I can buy the achiote paste? Cheers Rod
Agree(0 people agree)
Disagree(8 people disagree)

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