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You are here: Home » Recipes » Chicken

Pollo Pibil

Published: Nov 25, 2016 · Updated: Aug 15, 2019 by Mely Martínez

JUMP TO RECIPE

Pollo Pibil is another classic meal in the Yucatan peninsula, a true gastronomic jewel!  The main ingredient in this dish is the Achiote paste, also known as "Recado Rojo", an essential ingredient and the base of many dishes in Yucatecan Cuisine. These dishes include the famous Cochinita Pibil and the Mucbi-Pollo, a large tamal prepared for the Day of the Dead.

Chicken Pibil - Pollo Pibil

Pollo Pibil, Yucatan style Chicken with Achiote paste recipe

The Achiote (Annatto) tree grows in tropical and subtropical weather in different regions of the world. The seeds are used as a natural colorant and seasoning, or as a part of home remedies, but it is also used to give color to cosmetics, paint, varnishes, and textiles. In the kitchen, it gives color and seasoning to dishes like rice, soups, broths, atoles, meats, fish, and sausages, besides other cold meats.

Chicken Pibil

The above picture shows the Achiote seeds, now easily available via online stores or at Latin-Caribbean markets, but the Achiote Paste/Recado Rojo is the one we're using for this recipe since the paste is already made.  While living in the southern Mexican state of Tabasco, I learned how to make the paste from my hosting family. I will write about that in another post.

How to make Pollo Pibil Recipe

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

pibil style chicken
  • Place Achiote paste, citrus juices, oregano and cumin in a blender; process until it has a smooth texture. (Please check the ingredients list below)
Chicken Pollo Pibil quick and easy
  • Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least ½ hour in the refrigerator.
  • Arrange the banana leaves or aluminum foil, cutting them into squares ready to assemble the chicken packages. Prepare a steamer pot or a large Dutch oven with a lid to cook the chicken.
  • Place one piece of chicken in the center of the banana leaf, spoon on some of the marinade sauce, and garnish with a slice of tomato, some slices of onion, 1 epazote leaves, and 1 small roasted garlic. Season with salt and pepper.
Chicken Pollo Pibil
  • Wrap the chicken into rectangles, like when wrapping tamales. You can either use only aluminum foil for this step, banana leaves, or both.
  • If you are cooking the chicken with a steamer pot (tamalera), just add warm water to the bottom without it getting the rack. If you are using a Dutch oven or large pot, make a bed at the bottom of the pot using banana leaves or aluminum foil. Add 1 cup of hot water and place the packages inside the pot evenly. Cover with banana leaves or aluminum foil and place the lid on top.
  • Cook for about 12 minutes on medium-high heat and bring to a boil, then reduce to a low simmer and cook for 30 more minutes.
Chicken Pibil recipe

STOVE TOP VERSION:

Pollo Pibil, Yucatan style Chicken with Achiote paste recipe

The easier version requires only to place the chicken pieces in a large casserole and cover with the achiote sauce, cover and cook for 45 -50 minutes.

  • To serve, unwrap the chicken, removing the banana leaves or aluminum foil, and serve with red pickled onion, habanero sauce, and warm tortillas.
Pollo Pibil, Yucatan style Chicken

¡Buen provecho!

Mely,

More recipes:
Chicken with rice
Pollo Asado in Adobo

Pollo Pibil

Mely Martínez
Pollo Pibil is another classic meal in the Yucatan peninsula, a true gastronomic jewel!  The main ingredient in this dish is the Achiote paste, also known as "Recado Rojo", an essential ingredient and the base of many dishes in Yucatecan Cuisine.
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Chicken
Cuisine Mexican
Servings 8
Calories 388 kcal

Ingredients
  

  • 6 small garlic cloves roasted
  • 100 grams Achiote paste
  • ¾ cup orange juice
  • ¼ grapefruit juice
  • 1 tsp. Mexican oregano
  • ½ tsp. ground cumin
  • 3 Lbs. chicken, cut in pieces*
  • 2 banana leaves**or aluminum foil cut into about 12 X 12 in squares.
  • 1 Large tomato cut in slices
  • ½ white or red onion cut in thin slices
  • 6 Epazote leaves
  • Salt and pepper to season

Instructions
 

  • Place Achiote paste, citrus juices, oregano and cumin in a blender; process until it has a smooth texture.
  • Place chicken in a large glass bowl and cover with the Achiote sauce. Marinate for at least ½ hour in the refrigerator. You can also prepare this meal overnight and just cook before dinner.
  • Arrange the banana leaves or aluminum foil, cutting them into squares ready to assemble the chicken packages. Prepare a steamer pot or a large Dutch oven with a lid to cook the chicken.
  • Place one piece of chicken in the center of the banana leaf, spoon on some of the marinade sauce, and garnish with a slice of tomato, some slices of onion, 1 epazote leaves, and 1 small roasted garlic. Season with salt and pepper.
  • Wrap the chicken into rectangles, like when wrapping tamales. You can either use only aluminum foil for this step, banana leaves, or both. When I find fresh banana leaves, I use only those; when only frozen leaves are available, then I used both since frozen banana leaves break easily after thawing, but still, give flavor to the chicken.
  • If you are cooking the chicken with a steamer pot (tamalera), just add warm water to the bottom without it getting the rack. If you are using a Dutch oven or large pot, make a bed at the bottom of the pot using banana leaves or aluminum foil. Add 1 cup of hot water and place the packages inside the pot evenly. Cover with banana leaves or aluminum foil and place the lid on top.
  • Cook for about 12 minutes on medium-high heat and bring to a boil, then reduce to a low simmer and cook for 30 more minutes. Do not let the water run dry, refill to keep the steam going, just be careful when opening and removing the lid, since the vapor can be very hot.
  • To serve, unwrap the chicken, removing the banana leaves or aluminum foil, and serve with red pickled onion, habanero sauce, and warm tortillas. You can also serve with white rice and a salad.

STOVE TOP VERSION:

  • The easier version requires only to place the chicken pieces in a large casserole and cover with the achiote sauce, cover and cook for 45 -50 minutes. It will need a little extra liquid. So, add more orange juice or chicken broth.

Notes

*I usually buy 6 whole chicken legs (instead of the whole chicken) when making this recipe. They’re easier to wrap, have more flavor, and everyone can have the same portion.
**Banana leaves are usually sold in the supermarket’s frozen section or in Latin markets. Defrost them and clean with a wet paper towel. To make them more pliable, place them one by one over the stove top flame in a steady and fast movement, they will change to a glossy color and become pliable.

Nutrition

Serving: 6ozCalories: 388kcalCarbohydrates: 5gProtein: 32gFat: 26gSaturated Fat: 7gCholesterol: 128mgSodium: 121mgPotassium: 437mgFiber: 1gSugar: 3gVitamin A: 425IUVitamin C: 17.7mgCalcium: 41mgIron: 2.1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Aurora

    October 23, 2021 at 10:13 pm

    5 stars
    Muchas gracias por esta receta. Me gusta mucho.

    Reply
    • Mely Martínez

      October 24, 2021 at 1:51 pm

      Hola Aurora,
      Que gusto saber que te gusto la receta de Pollo Pibil.
      Saludos!

      Reply
      • Anna

        November 24, 2021 at 2:23 pm

        We have crockpot -is there a chance you can advise how much time and how do you cook in that thing?

      • Mely Martínez

        November 27, 2021 at 4:19 pm

        Hello Anna,

        I think in the crockpot it will need about 4-5 hours in a low setting.

  2. Xochitl

    May 22, 2021 at 7:13 pm

    Hi there! Trying this recipe tonihght. I don't have a tamalera so trying on the stove top on a brassier. What should be the recommended heat level for stove top instructions? Gracias!

    Reply
    • Mely Martínez

      May 22, 2021 at 7:24 pm

      Hello Xochilt,
      Medium-high heat first until it the water in the pot comes to a boil, then reduce heat to low. Cooking time will depend on the weight of the chicken pieces.
      Check for doneness after 30 minutes, and then decide if you keep it cooking for a longer time.

      Reply
  3. theconversation.com

    August 06, 2018 at 4:17 pm

    5 stars
    Good recipe, everyone loves it. Keep up the recipes coming!

    Reply
  4. Unknown

    January 25, 2017 at 4:01 am

    Oh! OK! Thank you very much! That culinary light bulb just shined bright in my head! 😀

    Reply
  5. Anonymous

    January 17, 2017 at 9:42 pm

    5 stars
    Hi! Gary from Arizona! I did this in a dutch oven. Laid banana leaves to cover the bottom, then poured the mix in, and topped with tomato, onion, epazote, and garlic. Covered with the "over hanging" banana leaves, and cooked. OH BOY! Wonderful! Thank you, thank you, thank you!!!!

    Reply
    • mmartinez

      January 20, 2017 at 7:08 pm

      Wow! Gary, it sounds so good! Thanks for trying the recipe.

      Reply
    • Anonymous

      January 22, 2017 at 8:34 pm

      Gary again. I have a question. I used "El Mexicano" Achiote Rojo. This seems to be the paste that is used often in this recipe. Have you ever used Achiote Verde? Do you have any recipes where this is used, and can you use it in this one? I have a 5lb. pork roast that I am thinking about using this on, but...??? Your assistance would be VERY welcome.

      Reply
    • mmartinez

      January 23, 2017 at 8:35 pm

      Hello Gary,

      What you find here as "achiote verde" is actually steak seasoning in Yucatan. It is usually diluted with orange juice to season thin steak to cook over a griddle or to fry it. You can use it on the pork roast.

      Reply
  6. Katerina Merzlikina

    January 06, 2015 at 5:29 am

    5 stars
    Hello, I made this dish tonight, I think I followed step by step, for my on laws from Mexico City Thank you.

    Reply
    • Mely Martinez

      January 06, 2015 at 3:18 pm

      Hello Katerina, thank you for trying the recipe.

      Reply
  7. lisiball

    June 24, 2014 at 11:46 am

    Can it be cooked in a crockpot?

    Reply
    • Mely

      June 24, 2014 at 4:03 pm

      Hello Lisiball,
      yes, it works just fine in the slow cooker "crock pot". It will take longer to cook but it will be as good as on the stove top. You can also place it in a oven bag and bake in the oven.

      Happy cooking!

      Reply
  8. Nammi

    June 20, 2014 at 4:03 am

    Is there a substitute for achiato seeds? That dish looks so delicious. have a nice week end

    Reply
    • Mely

      June 21, 2014 at 9:26 pm

      Hello Nammi,

      Unfortunately, I don't know of a substitute. have you try to look in your city. I know you live in an Island, but you never know.
      Thanks for being so loyal to this blog.

      Regards,

      Mely

      Reply
    • Fran

      September 08, 2021 at 1:01 pm

      No, no substitute for achiote, but it is available in the Mexican food section in most grocery stores. It’s worth it!

      Reply
  9. Nora

    June 20, 2014 at 2:49 am

    Mely por qué no pones el ajo sal y pimienta en el adobo?

    Reply
    • Mely

      June 21, 2014 at 9:27 pm

      Nora,
      Yo asi lo aprendi hacer cuando vivía en el Sureste, el achiote es el principal saborizante. Pero me imagino que debe quedar muy rico si se le agrega a la salsa.

      Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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