📝 About This Recipe
Transport your kitchen to the heart of the Yucatán Peninsula with this Pollo Pibil, a masterpiece of Maya-Mestizo culinary heritage. The soul of this dish is the Recado Rojo, a vibrant crimson paste made from earthy achiote seeds, charred garlic, and warm spices, brightened by the essential tang of bitter Seville oranges. Traditionally pit-roasted in banana leaves, this version brings those smoky, succulent, and deeply aromatic flavors to your home oven for an unforgettable feast.
🥗 Ingredients
The Recado Rojo (Achiote Paste)
- 1/4 cup Achiote (Annatto) seeds (ground into a fine powder, or use high-quality store-bought paste)
- 1 teaspoon Coriander seeds (toasted and ground)
- 1 teaspoon Cumin seeds (toasted and ground)
- 1/2 teaspoon Whole black peppercorns (ground)
- 3 pieces Whole cloves (ground)
- 1 tablespoon Mexican oregano (dried)
- 6-8 pieces Garlic cloves (roasted in their skins until soft)
- 1/2 cup Bitter orange juice (or a mix of equal parts orange, lime, and grapefruit juice)
- 2 teaspoons Kosher salt
The Chicken & Wrap
- 3.5 - 4 lbs Whole chicken (broken down into 8 pieces, skin on)
- 1 package Banana leaves (frozen or fresh, cleaned and softened)
- 1 large White onion (sliced into thick rings)
- 2 pieces Roma tomatoes (sliced)
- 2 tablespoons Lard or Vegetable oil (melted)
The Quick Pickled Onions (Xni-Pec)
- 1 large Red onion (thinly sliced)
- 1-2 pieces Habanero pepper (seeded and minced)
- 1/2 cup Lime juice (freshly squeezed)
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
Start by making the Recado Rojo. Roast the unpeeled garlic cloves in a dry skillet over medium heat until charred and soft (about 8-10 minutes). Peel the garlic once cool.
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2
In a blender or food processor, combine the ground achiote, toasted spices, Mexican oregano, roasted garlic, bitter orange juice, and salt. Process until you have a smooth, thick, vibrant red paste.
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3
Place the chicken pieces in a large glass bowl or heavy-duty zip-top bag. Pour the Recado Rojo over the chicken, ensuring every piece is thoroughly coated. Massage the marinade into the skin.
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4
Cover and refrigerate for at least 4 hours, though overnight (up to 12 hours) is ideal for the flavors to penetrate the meat and for the citrus to tenderize it.
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5
Prepare the banana leaves. If using frozen, thaw them first. Pass the leaves slowly over an open gas flame or a hot electric burner until they turn a glossy dark green and become pliable.
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6
Preheat your oven to 325°F (165°C). Line a large roasting pan or Dutch oven with the softened banana leaves, overlapping them so they hang over the edges.
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7
Place the sliced white onions and tomatoes at the bottom of the leaf-lined pan. Arrange the marinated chicken pieces on top in a single layer.
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8
Drizzle the melted lard or oil over the chicken. Fold the overhanging banana leaves over the chicken to create a sealed parcel. Cover the pan tightly with a lid or a double layer of aluminum foil to trap the steam.
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9
Bake in the center of the oven for 1 hour and 15 minutes. The chicken should be incredibly tender and starting to pull away from the bone.
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10
While the chicken cooks, prepare the pickled onions. Mix the sliced red onions, minced habanero, lime juice, and salt in a small bowl. Let sit for at least 30 minutes to develop flavor.
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11
After 1 hour 15 minutes, remove the foil and open the banana leaves carefully (watch for steam). Increase the oven heat to 400°F (200°C) and roast for another 10-15 minutes to slightly brown the skin and reduce the juices.
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12
Remove from the oven and let the chicken rest for 10 minutes before serving. Serve directly from the banana leaves for a stunning presentation.
💡 Chef's Tips
If you cannot find bitter oranges, the 2:1:1 ratio of orange, lime, and grapefruit juice perfectly mimics the authentic acidity. Ensure you toast your whole spices before grinding; this releases essential oils that make the Recado Rojo truly aromatic. Don't skip the banana leaf wilting step; it prevents them from cracking when you fold them over the chicken. For the best texture, use bone-in, skin-on chicken pieces; the bone adds depth to the sauce and the skin keeps the meat moist during the long bake. Wear gloves when handling the Recado Rojo paste, as the achiote can easily stain skin and countertops bright orange.
🍽️ Serving Suggestions
Serve with warm corn tortillas for making tacos with the tender meat. Pair with a side of black beans seasoned with epazote and fluffy white rice to soak up the juices. Top each serving generously with the pink pickled habanero onions for a bright, spicy contrast. An ice-cold Horchata or a crisp Mexican lager balances the earthy spices and habanero heat perfectly. Grilled pineapple slices make a wonderful sweet-and-smoky side dish that complements the achiote.