Pollo Ticul Yucatecan Style Chicken Food

POLLO TICUL - YUCATECAN STYLE CHICKEN

Pollo Ticul - Yucatecan Style Chicken image

Posted for ZWT II 2006 - Mexico. Recipe found on recipelink submitted there by Gladys for Cinco De Mayo celebration meals. Be prepared to use some unusual and different ingredients here, which probably can be purchased from a Carniceria or Mexican Specialty Shop. Marinating time not included in prep or cooking time as it is passive time that can be spent cleaning the house...like yah right...lol.

Provided by Chabear01

Categories Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 ounces achiote paste (1/2 brick)
1/4 cup bitter orange juice (or use half sweet orange juice with half vinegar)
1 large garlic clove, peeled and finely minced
1 1/2 tablespoons honey
1 tablespoon cumin seed, toasted
1 teaspoon dried oregano
1 chicken, cut into serving pieces
4 banana leaves, passed over a burner to soften
1 tablespoon corn oil
3 roma tomatoes, finely chopped
1 small green bell pepper, seeded, deviened, chopped
1 medium onion, chopped

Steps:

To Marinate:.
Combine the first 6 ingredients (achiote paste through oregano) in large, non-reactive bowl, mixing thoroughly to dissolve the achiote paste. Place the chicken pieces in the bowl and marinate overnight. Refrigerate.
To Cook:.
Preheat the oven to 350 degrees F. Lightly grease 8x11 inch baking dish.
Place two of the banana leaves side by side lengthwise (the will overlap slightly) and two widthwise. Place the chicken and its marinade on top of the leaves in the baking dish.
Fold the leaves over the chicken, cover with aluminum foil, and bake for 45 minutes.
Remove the foil and bake another 15 minutes.

Nutrition Facts : Calories 566.7, Fat 36.3, SaturatedFat 10.1, Cholesterol 172.5, Sodium 167.9, Carbohydrate 14.7, Fiber 1.6, Sugar 10.7, Protein 44.1

YUCATAN CHICKEN

Yucatan Chicken image

Provided by Food Network

Categories main-dish

Time 13h25m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/2 cup achiote paste
2 tablespoons chopped chipotle chile pepper
1 ripe banana
1 cup orange juice
2 tablespoons kosher salt
10 large boneless chicken breasts

Steps:

Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.

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