Today we prepare a mouthwatering chicken recipe that I'm sure you'll love. Join me in making this delicious meal, step by step. We'll marinate the chicken with a blend of aromatic spices and wrap it in banana leaves to lock in the flavor and moisture. Let's get started!
Ingredients:
- 7 chicken legs (alternatively, you can use thighs, breast, or a whole chicken cut into pieces)
- 1/2 tsp Mexican oregano
- 7 allspice berries
- 1 clove
- 1/2 tsp whole cumin
- 4 cloves of garlic
- 1/2 medium onion
- 100 grams of achiote paste
- 2 tbsp white vinegar
- Juice of 2 oranges
- 1/2 cup of water
- 1 medium red onion, thinly sliced
- 3 manzano chiles (or any other chiles you prefer), thinly sliced and deseeded
- 1/2 tsp cracked black pepper
- 1 1/2 tbsp white vinegar
- Salt to taste
- Banana leaves for wrapping
- Optional garnishes: lime wedges, chopped cilantro
- Cooking oil
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours (excluding marinating time of 2 hours or overnight)
Servings: 4-6 servings
Instructions:
1. Wash the chicken legs and make shallow cuts in the flesh to allow the marinade to penetrate more easily.
2. Blend the oregano, allspice, clove, cumin, garlic, onion, achiote paste, white vinegar, orange juice, and water until smooth. Strain through a sieve to remove solids.
3. Season the chicken with salt and black pepper and pour the achiote mixture over it, ensuring it's well coated. Let it marinate for a minimum of 2 hours or preferably overnight.
4. Prepare your banana leaves by heating each side briefly over an open flame until they become pliable and change in color. This makes them more flexible and less likely to tear.
5. Line the bottom of a large pot with banana leaves and place the marinated chicken on top.
6. In a separate bowl, prepare a quick pickle by combining the sliced red onion, sliced manzano chiles, black pepper, white vinegar, and a pinch of salt. Let this sit until you're ready to cook the chicken.
7. Cover the chicken with additional banana leaves and fold them to create a sealed packet inside the pot.
8. Place the pot on the stove over high heat and bring to a boil. Once boiling, reduce heat to low and cook for about 1 hour and 30 minutes, or until the chicken is cooked through and tender.
9. Serve the cooked chicken with the pickled onion and chile mixture on top, along with your choice of garnishes.
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This recipe is proudly presented by La Cocina de Sol. Be sure to visit and subscribe to their YouTube channel for more delicious recipes: https://www.youtube.com/@LaCocinadeSol
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