Ingredients
1 garlic clove
3 tbl. vegetable oil
1 med. onion, sliced
4 lg. banana leaf sections, including, center rib
1 (3 lb) chicken, quartered
1 salt
Directions
If you don't have banana leaves for this Yucatan specialty, use foil
only.
Recado Colorado made with lime or lemon juice
Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set
aside. Heat 1 tablespoon oil in a medium skillet. Add onion. Cook
until tender but not browned; set aside. Preheat oven to 350 degrees
F. Cut four 20 inch sheets of aluminum foil. Place 1 sheet of foil on
a flat surface. Place banana leaf in center of foil. Rub 1 chicken
quarter with some of the remaining oil. Place chicken on banana leaf.
Spread 1/4 of the Recado Colorado mixture over chicken with back of a
spoon. Sprinkle with salt. Add 1/4 of the cooked onion. Wrap banana
leaf around chicken to cover. Fold foil over banana leaf and crimp to
close securely. If you use small pieces of banana leaf, overlap them
to enclose chicken completely. Continue until all chicken quarters
are seasoned and wrapped. Place in a single layer in a large baking
pan. Bake 1 hour. Remove foil and drain off excess juices. Serve
chicken wrapped in the leaves.
Makes 4 servings.
RECADO COLORADO **
1 Tbl Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime
juice, Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients
and mash to make a paste. Makes about 3 Tablespoons.
From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4
Servings: 4 servings
Pollo Pibil Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Academics have proved the existance of recipes far back into the distant past, at least as far back into history as the ancient Egyptians, and quite possibly further than that. However, generally, these old records were just simple hieroglyphic recipes for preparing food.
During the time of the Roman Empire a roman called Apicius created a few scripts describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and desserts, something we still use today. Additionally, he informs us how the ancient cooks were skilled in the use of many different aromatic flavors, including some familiar names like bay, mint and parsley. Over the following few hundred years, the families of Europe competed with each other to offer the most exotic banquets, and as a result the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookbooks were in great demand, mostly due to increased literacy, people having increased free time and having more money. |
We hope you enjoy this Pollo Pibil recipe.
