{"id":4399,"date":"2009-12-18T10:40:00","date_gmt":"2009-12-18T10:40:00","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2009\/12\/pollo_pibil\/"},"modified":"2021-03-19T17:13:21","modified_gmt":"2021-03-19T21:13:21","slug":"pollo_pibil","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/pollo_pibil\/","title":{"rendered":"Pollo Pibil"},"content":{"rendered":"

Last December, Daniel and I went to Yucat\u00e1n. I was\u00a0swept off my feet by the grandiose nature and history of the old Haciendas, but mostly by the\u00a0uniqueness of the cuisine. It stands out from the\u00a0rest of the country; with its aromatic, pungent, citrus flavors, charred and toasted ingredients and elements not found anywhere else.<\/p>\n

Since at the Institute we established topics for the 2009 program in January and I left Yucat\u00e1n as a December closing session, by the time class came around I was desperate to share these flavors. What a tortuous self imposed wait!<\/p>\n

Of course Pollo Pibil had to be included, as it is one of the most loved dishes of the area. The rest of the menu was built around: Dzotobi-chay tamales, Mexican\u00a0avocado<\/a> soup, strained beans, a yellow rice, and old fashioned flan for dessert.<\/p>\n

\"Chicken(One of the views inside of Hacienda San Jos\u00e9<\/i>)<\/p>\n

Pollo Pibil is made with one of the pillars of Yucatecan cuisine, recado rojo <\/i>or achiote paste<\/a>,\u00a0 which can now be found in many stores or online. If you walk into any market in Yucat\u00e1n, you will see countless stands boasting colorful mountains of the main recados<\/i> or pastes: black or chilmole, <\/i>brown or de bistek<\/i>, green or pepita<\/i> and red or achiote.<\/p>\n

The word Recado<\/i> translates to message. In a way, each of the recados\u00a0<\/i>has a unique combination of ingredients, which makes a distinct\u00a0bouillon of sorts, that translates a particular message of flavors into\u00a0the dishes it is being used in.<\/p>\n

They will sell you as much as you want...<\/i><\/p>\n

\"Chicken<\/p>\n

Or have it ready in previously measured bags…<\/p>\n

\"Chicken<\/p>\n

A couple of things distinguish anything cooked Pibil style…<\/p>\n

First\u00a0is the marinade. With achiote paste as a base, it has a rusty brick-like color and a\u00a0pungent and sort of permanent flavor. That’s because of the achiote seeds<\/a> it is made with. Then the paste is mixed with\u00a0oregano, cumin, allspice, black pepper, salt and charred garlic; and diluted with bitter orange<\/a>, which has a peculiar a flavor, quite different from regular oranges.<\/p>\n

Since bitter orange can be hard to come by, many cooks have found\u00a0substitutes such as a mix of orange juice and vinegar or a mix of\u00a0different citrus juices. After testing for a while in my kitchen, I\u00a0found the substitute I like the most to be equal parts of grapefruit,\u00a0orange and lime juices and white distilled vinegar. The marinade is\u00a0flavorful and aromatic and, as it has a high acidic content, it\u00a0tenderizes the meat beautifully.<\/p>\n

\"Chicken(A freshly opened bar of achiote paste, posing for my camera so you can take a look<\/i>)<\/p>\n

The second thing that distinguishes a Pibil is the cooking technique, which is what gave it its name. Traditionally, Pibil meats were marinated, wrapped in banana leaves<\/a>\u00a0and placed in “Pibs”: roasting pits buried underground layered with stones and\u00a0pieces of wood. The “Pib” gave the dish a rustic, earthy and ashy feel while the banana leaves infused the meats with a grassy fragrant flavor and kept them moist.<\/p>\n

Since it’s not likely that we are going to dig roasting pits on any given workday in our backyards anytime soon, many cooks have tried to find a method that can accomplish similar results.\u00a0 Some wrap the chicken or meat in leaves and cook it in a steam bath in a large covered pot, while others do the same in the oven.\u00a0 However, the dish becomes way too juicy and you are missing that earthy, roasted, ashy flavor.\u00a0 When you cook in an earthen pit, although the chicken is wrapped, the excess moisture escapes through the pit, so the final dish is not that wet.<\/p>\n

Here again, restless me, kept testing in the kitchen. And later then, very happy me, found a great and quick method to obtain similar results. First roast the chicken in the oven (detailed recipe below)\u00a0 for that charred earthen flavor with the plus of nice browned skin and a thickening and seasoning of the marinade. Then bundle with banana leaves (if you have them) and\/or aluminum foil to give it that final cooking that will make the meat come off the bones.\u00a0\"Chicken<\/p>\n

Chicken Pibil is an absolute hit paired with pickled red onions and a fiery and feisty habanero chile sauce<\/a>. Yes, its spicy, but it is a welcome shock.<\/p>\n

<\/div>
\n
\n
\n

Chicken Pibil Style<\/h2>\n
Pollo Pibil<\/span><\/div><\/div>\n <\/div>\n
\n
\n <\/g><\/svg><\/span> Print<\/a>\n <\/div>\n
\n \t