Barbacoa de Pollo en Cazuela
La Comida de Domingo: The Weekly Family Gathering
Real barbacoa requires a massive hole in the earth, hot stones, and a whole animal—an undertaking not exactly suited for a Tuesday in Ohio. But Oaxacan grandmothers figured out a hack long ago: you can conjure that exact same earthy, smoked, pit-cooked magic indoors in a heavy Dutch oven. By trapping steam with charred banana leaves and utilizing the crucial licorice-anise hit of dried avocado leaves, this adobo-slathered chicken cooks beautifully in its own rendered fat and juices. Best of all, you can do the prep work on a Sunday and let the pot do all the heavy lifting on a busy weeknight.
Before you start
Make the adobo on Sunday.
Blend and strain the chile paste over the weekend and let the chicken marinate in the fridge for up to two days, turning a multi-hour ancestral project into a totally passive weeknight dinner.
Thaw the banana leaves.
Move the frozen package of banana leaves to the fridge the night before you plan to cook.
Ingredients
- dried Guajillo chiles6 med
- dried Ancho chiles2 med
- dried Chipotle chile1 med
- white onion1/2 med
- garlic cloves4 med
- whole cloves3 small
- Mexican cinnamon stick1 small
- dried Mexican oregano1/2 tsp
- dried thyme1/2 tsp
- ground cumin1/2 tsp
- whole black peppercorns1/2 tsp
- apple cider vinegar3 tbsp
- water3/4 cup
- kosher salt1 tbsp
- bone-in skin-on chicken legs and thighs3 lb
- package frozen banana leaves1 large
- dried avocado leaves5 med
- dried bay leaves3 med
Method
- 01
Toast and soften the dried chiles.
Heat a dry skillet over medium heat and press the chiles flat against the pan for 15 seconds per side until fragrant, then submerge them in a bowl of boiling water for 20 minutes until completely soft.
- 02
Blend and strain the adobo.
Drain the chiles, discarding the soaking water, and blend them on high with the onion, garlic, spices, vinegar, salt, and fresh water for two minutes. Push the resulting paste through a fine-mesh strainer into a large bowl to guarantee a velvety, seed-free sauce.
- 03
Marinate the chicken.
Season the dried chicken pieces lightly with a pinch of extra salt, then aggressively massage the strained adobo into the meat before covering and refrigerating for at least four hours.
- 04
Fire-roast the banana leaves.
Pass wide sections of the thawed banana leaves directly over a medium gas flame or hot electric burner, keeping them moving until they instantly turn glossy, bright green, and pliable enough to fold without tearing.
- 05
Assemble the cazuela.
Line a heavy Dutch oven with the pliable banana leaves so the edges hang over the rim, nestle the marinated chicken inside with every drop of the adobo, and tuck the avocado and bay leaves between the pieces.
- 06
Seal and steam.
Fold the overhanging banana leaves tightly over the chicken to form a botanical package, cover the pot with a layer of aluminum foil, and press the lid down hard to trap all the interior steam.
- 07
Braise low and slow.
Place the pot on medium heat just until you hear the liquids begin to sizzle, then immediately drop the heat to the absolute lowest setting and walk away for an hour and a half.
- 08
Serve immediately.
Carefully peel back the foil and leaves to reveal impossibly tender chicken swimming in a rich, rendered adobo, served alongside hot white rice, warm tortillas, chopped onion, cilantro, and lime.
Notes
Do not substitute the leaves.
The botanical, licorice-like aroma of dried avocado leaf is the undeniable soul of Oaxacan barbacoa. You can easily find them in the cellophane spice packets at any decent Latin market.
Keep the bones and skin.
Do not use boneless, skinless chicken breasts for this. The skin's rendered fat is absolutely mandatory to emulsify the adobo into a glossy, clingy pan sauce instead of a watery stew.
From Cook Oaxacan in America.