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Name: Chicken Pibil
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 Additional Onions; diced; 1/2 c Freshly-squeezed orange; 2 ts Cracked black pepper; 6 Chicken legs w/ thigh; ankle; 1 1/2 ts Salt; 2 c Chicken Stock; 2 ts Cumin seeds; 1/4 c Achiote paste; see * Note; 1/4 c Freshly-squeezed lime juice; 1/4 c Red wine vinegar; ; and skin removed; 6 Banana leaves; optional; 3 tb Unsalted butter; 2 Onions; cut in 3 slices each; 3 Italian Roma tomatoes; cut; 10 Garlic; 1/4 ts Ground cinnamon

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INGREDIENTS

2 Additional Onions; diced
1/2 c Freshly-squeezed orange
2 ts Cracked black pepper
6 Chicken legs w/ thigh; ankle
1 1/2 ts Salt
2 c Chicken Stock
2 ts Cumin seeds
1/4 c Achiote paste; see * Note
1/4 c Freshly-squeezed lime juice
1/4 c Red wine vinegar
; and skin removed
6 Banana leaves; optional
3 tb Unsalted butter
2 Onions; cut in 3 slices each
3 Italian Roma tomatoes; cut
10 Garlic
1/4 ts Ground cinnamon

Servings

INSTRUCTIONS

* Note: Achiote paste is a bright orange seasoning paste from the Yucatan made of ground annatto seeds, oregano, cumin, cinnamon, pepper and cloves. It is often thinned with vinegar or citrus juices for marinades and sauces and should always be cooked first to remove any chalkiness. In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours. Preheat oven to 375 degrees. In a heated, dry, cast iron skillet char onion slices until blackened on both sides. Remove and char tomato slices until blackened on both sides. Reserve. Cut six 16- by 14-inch sheets of heavy-duty aluminum foil. Take banana leaves, and cut into 10-inch squares. Toast squares over a burner to soften, about 2 seconds on each side. Place banana leaves on top of each piece of foil. Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf. Top each with two tomato slices and one onion slice. Wrap and seal banana leaf and the foil to enclose. Place on a baking sheet and bake for 45 minutes. Meanwhile, in saucepan melt butter. Saute the diced onions until golden brown. Stir in the reserved marinade and bring to a boil. Cook, stirring frequently, for about 5 minutes. Add chicken stock and cook for 10 minutes longer. Reserve. When the chicken is ready, remove from oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour sauce over chicken and serve. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6123 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Chicken Pibil

2 Additional Onions; diced
1/2 c Freshly-squeezed orange
2 ts Cracked black pepper
6 Chicken legs w/ thigh; ankle
1 1/2 ts Salt
2 c Chicken Stock
2 ts Cumin seeds
1/4 c Achiote paste; see * Note
1/4 c Freshly-squeezed lime juice
1/4 c Red wine vinegar
 ; and skin removed
6 Banana leaves; optional
3 tb Unsalted butter
2 Onions; cut in 3 slices each
3 Italian Roma tomatoes; cut
10 Garlic
1/4 ts Ground cinnamon

* Note: Achiote paste is a bright orange seasoning paste from the  Yucatan made of ground annatto seeds, oregano, cumin, cinnamon,  pepper and cloves. It is often thinned with vinegar or citrus juices  for marinades and sauces and should always be cooked first to remove  any chalkiness.    In a blender combine Achiote paste, garlic, cumin, cinnamon, orange  juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour  into a nonreactive baking pan, add the chicken and turn to coat.  Cover and marinate in the refrigerator for at least 2 hours and up to  24 hours. Preheat oven to 375 degrees. In a heated, dry, cast iron  skillet char onion slices until blackened on both sides. Remove and  char tomato slices until blackened on both sides. Reserve. Cut six  16- by 14-inch sheets of heavy-duty aluminum foil. Take banana  leaves, and cut into 10-inch squares. Toast squares over a burner to  soften, about 2 seconds on each side. Place banana leaves on top of  each piece of foil. Remove chicken from marinade, reserving marinade,  and place a piece on each foil piece or banana leaf. Top each with  two tomato slices and one onion slice. Wrap and seal banana leaf and  the foil to enclose. Place on a baking sheet and bake for 45 minutes.  Meanwhile, in saucepan melt butter. Saute the diced onions until  golden brown. Stir in the reserved marinade and bring to a boil.  Cook, stirring frequently, for about 5 minutes. Add chicken stock and  cook for       10    minutes longer. Reserve. When the chicken is ready, remove  from oven and open the packets. Transfer the chicken, with the banana  leaves if using, to serving plates. Pour any excess juice from the  pan into the sauce. Pour sauce over chicken and serve. This recipe  yields 6 servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6123 broadcast  09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    09-21-1996    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 6 servings

Calories: 384
Calories from Fat: 330 (86%)

Amt Per Serving		% DV

	Total Fat 36.7g	49 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 1.7g
Cholesterol 96.4mg		30 %
Sodium 238.1mg		8 %
Potassium 246.8mg		6 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 8.6g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 384

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