Peckkale

Chicken Pibil Recipe

This recipe serves: 6
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients
1/4 cup achiote paste
10 cloves garlic, peeled
2 teaspoons cumin seeds
1/4 teaspoon ground cinnamon
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/4 cup red wine vinegar
1 1/2 teaspoons salt
2 teaspoons cracked black pepper
6 bone-in chicken breasts
6 banana leaves (optional), cut into 10-inch squares and toasted over a burner about 2 seconds per side
12 slices tomato
6 slices onion
1 tablespoon unsalted butter
2 medium onions, diced
2 cups chicken stock

Cooking Instructions
1. Combine the achiote paste, garlic, cumin, cinnamon, orange and lime juices, vinegar, salt and pepper in a blender. Puree until smooth. Pour into a non-reactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator 2 to 24 hours.
2. Preheat the oven to 375°F.
3. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil. If using banana leaves, place 1 on top of each piece of foil. Center a piece of chicken on each, reserving the marinade. Top each with 2 tomato slices and 1 slice of onion. Wrap and seal the banana leaf and the foil to enclose. Place on a baking sheet. Transfer to the oven and bake 45 minutes.
4. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Sauté the onions until golden brown. Stir in the reserved marinade, bring to a boil and cook, stirring frequently, 5 minutes. Add the chicken stock and cook 10 minutes longer. Reserve.
5. When the chicken is ready, remove from the oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juices from the pan into the sauce. Pour the hot sauce over the chicken and serve with rice.


Nutrition Facts
Serving size: 1 chicken breast with sauce
Calories 214
Total Fat 6 g
Saturated Fat 2 g
Protein 28 g
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sodium 881 mg
Percent Calories from Fat 24%
Percent Calories from Protein 53%
Percent Calories from Carbohydrate 23%

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06-17-05 Lap-ROUX-EN-Y
BMI 41.1 / 21.9 /24
224/219/120 /131 -104 lbs ...... 11 lb Below Goal.... Made Goal on April 21. 10 Months and 4 Days post-op!
consultation/pre-op/current/goal



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