Pollo Pibil en Hojas de Plátano
(poy-yo pee-BEEL en OH-has deh PLAH-tah-no)
Domingos and the American Píib: Slow-Roasted Centerpieces
Six o'clock at the counter, a 400°F oven mimics an underground earth oven when you cannot dig a pit in a suburban backyard on a Tuesday, the sour orange and chicken waiting nearby. Sourcing a block of bright red El Yucateco achiote paste and some frozen banana leaves brings the smell of a Yucatecan Sunday into your kitchen, the leaves crackling as they swaddle the chicken, baking their sweet, tea-like aroma directly into the meat. Tuck the leaves tight, crimp foil over the roasting pan, and let the trapped steam do the work.
Before you start
Blanch and cure the red onions.
Pour boiling water over the sliced red onions, let sit for 5 minutes, then drain completely to remove their harsh bite. Toss with the 1/2 cup lime juice, habanero, oregano, and salt, then set aside to turn a vibrant pink while you make the chicken.
Temper the banana leaves over an open flame.
Carefully pass the cleaned banana leaves over an open medium stove flame or a hot dry skillet for 2 to 3 seconds per section. They will instantly turn glossy and pliable—do not skip this, or the brittle leaves will snap when folded.
Ingredients
- fresh orange juice1/2 cup
- fresh lime juice1/2 cup
- achiote paste100 g
- garlic cloves4 large
- dried Mexican oregano1 tsp
- ground cumin1/2 tsp
- black pepper1/2 tsp
- kosher salt1 tbsp
- chicken thighs and drumsticks4 lb
- frozen banana leaves1 package
- white onion1 large
- Roma tomatoes2 med
- yellow wax pepper1 med
- red onion1 large
- habanero pepper1 med
- fresh lime juice1/2 cup
- dried Mexican oregano1 tsp
- kosher salt1 tsp
Method
- 01
Blend the vivid red achiote marinade.
In a blender, process the orange juice, first 1/2 cup of lime juice, achiote paste, garlic, oregano, cumin, black pepper, and tablespoon of salt on high until completely smooth.
- 02
Massage the marinade into the chicken.
Place the chicken pieces in a large bowl, pour the vivid crimson marinade over the top, and use your hands to work the paste thoroughly into the meat and under the skin. Refrigerate for at least 30 minutes, or ideally overnight.
- 03
Build the modern píib in a Dutch oven.
Line the bottom and sides of a large Dutch oven with the softened banana leaves, leaving enough overhang to fold over the top. Arrange the chicken inside, pour over any remaining marinade, and top evenly with the white onion rings, tomato, and wax pepper.
- 04
Seal the parcel and slow-roast.
Fold the overhanging leaves tightly over the chicken, adding an extra leaf over the top if needed to seal it completely. Cover the pot with a heavy lid and bake in a 350°F oven for 1.5 hours.
- 05
Reveal the centerpiece and serve.
Carefully open the lid to release the steam, pull back the aromatic leaves, and serve the meltingly tender chicken immediately with warm corn tortillas and a generous spoonful of the pickled red onions.
Notes
Hacking the bitter orange.
True Yucatecan naranja agria (bitter orange) is hard to find in the States. For absolute perfection, replace 1/4 cup of the citrus juice mixture with 1/4 cup fresh grapefruit juice and 2 tablespoons of white vinegar to nail the native flavor profile.