Pollo Pibil
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| 4 | leafs |
bananas
sectioned |
*
|
| 3 | pounds |
chicken
quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| 4 | leafs |
bananas
sectioned |
*
|
| 1.4 | kg |
chicken
quartered |
|
Directions
Add garlic. Mash to blend; set aside.
Heat 1 tablespoon oil in a medium skillet.
Add onion. Cook until tender but not browned; set aside.
Preheat oven to 350℉ (180℃). Cut four 20 inch sheets of aluminum foil.
Place 1 sheet of foil on a flat surface.
Place banana leaf in center of foil.
Rub 1 chicken quarter with some of the remaining oil.
Place chicken on banana leaf.
Recado Colorado mixture over chicken with back of a spoon.
Sprinkle with salt.
Add ¼ of the cooked onion.
Wrap banana leaf around chicken to cover.
Fold foil over banana leaf and crimp to close securely.
If you use small pieces of banana leaf, overlap them to enclose chicken completely.
Continue until all chicken quarters are seasoned and wrapped.
Place in a single layer in a large baking pan.
Bake 1 hour. Remove foil and drain off excess juices.
Serve chicken wrapped in the leaves.
