📝 About This Recipe
Transport your kitchen to the heart of the Yucatán Peninsula with this vibrant, aromatic masterpiece. Traditionally cooked in an underground pit (pib), this home-kitchen version uses banana leaves to steam chicken in a rich, citrusy achiote marinade until it falls off the bone. The result is a stunning harmony of earthy annatto, bright sour orange, and warm spices that defines the soul of Mayan-Mexican fusion.
🥗 Ingredients
The Chicken
- 1.5 kg Whole chicken (cut into 8 pieces, skin on for moisture)
- 2-3 large pieces Banana leaves (passed over an open flame to soften)
The Recado Rojo (Marinade)
- 100 grams Achiote paste (high-quality annatto seed paste)
- 1 cup Sour orange juice (or a 2:1 mix of orange and lime juice)
- 2 tablespoons White vinegar
- 6 pieces Garlic cloves (roasted and peeled)
- 1 teaspoon Dried Mexican oregano (toasted)
- 1/2 teaspoon Ground cumin
- 2 pieces Whole cloves (ground)
- 1/2 teaspoon Black peppercorns (freshly ground)
- 2 teaspoons Kosher salt (adjust to taste)
The Garnish (Xni-Pec)
- 1 large Red onion (thinly sliced)
- 1-2 pieces Habanero pepper (seeded and finely minced)
- 1/2 cup Lime juice
- 1/4 cup Fresh cilantro (chopped)
👨🍳 Instructions
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1
Prepare the marinade by placing the achiote paste, sour orange juice, vinegar, roasted garlic, oregano, cumin, cloves, pepper, and salt into a blender. Process until completely smooth and velvety.
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2
Place the chicken pieces in a large glass bowl and pour the marinade over them. Massage the liquid into the meat, ensuring every crevice is coated. Cover and refrigerate for at least 4 hours, though overnight is preferred for deep flavor penetration.
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3
Prepare the banana leaves by carefully passing them over a medium gas flame or hot skillet for a few seconds until they turn shiny and become pliable. This prevents them from cracking when folding.
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4
Preheat your oven to 325°F (165°C).
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5
Line a large Dutch oven or heavy baking dish with the softened banana leaves, letting the ends overhang the sides. You want enough overlap to create a sealed parcel.
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6
Arrange the marinated chicken pieces inside the leaf-lined dish. Pour any remaining marinade from the bowl over the top.
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7
Fold the overhanging banana leaves over the chicken to seal it tightly. If necessary, use an extra piece of leaf on top to ensure no steam escapes.
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8
Cover the baking dish with a tight-fitting lid or a double layer of aluminum foil to lock in all the moisture.
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9
Bake in the center of the oven for 1 hour and 30 minutes. The chicken should be incredibly tender and easily pulling away from the bone.
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10
While the chicken cooks, prepare the pickled onions. Mix the sliced red onion, habanero, lime juice, and a pinch of salt in a small bowl. Let it sit for at least 30 minutes to soften the bite of the onion.
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11
Once the chicken is done, remove the dish from the oven and let it rest, still covered, for 10 minutes.
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12
Carefully open the banana leaf parcel—be cautious of the hot steam. Use two forks to slightly shred the meat or serve the pieces whole, bathed in the vibrant red juices.
💡 Chef's Tips
If you cannot find sour oranges, mix 2 parts orange juice with 1 part lime juice and 1 part grapefruit juice for a perfect flavor match. Do not skip the banana leaves; they provide a subtle tea-like smokiness that is essential to the authentic profile. For an even deeper flavor, add a splash of lard or vegetable oil to the marinade to help the spices bloom. Make sure to roast your garlic cloves in their skins on a dry pan until blackened spots appear; this adds a sweet, mellow depth to the sauce. If using a slow cooker, cook on low for 6-7 hours inside the banana leaf 'nest'.
🍽️ Serving Suggestions
Serve with warm corn tortillas to make the ultimate tacos. Pair with a side of fluffy white rice and black beans seasoned with epazote. Top generously with the habanero-pickled red onions for essential crunch and acidity. Serve alongside an ice-cold Hibiscus water (Agua de Jamaica) or a crisp Mexican lager. A side of roasted plantains adds a lovely sweetness that balances the earthy achiote.