Yucatecan Style Chicken Pibil
Main course
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Cook Time
1 h 45 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This Yucatecan-style Chicken Pibil is an explosion of flavors that will transport you directly to Mexico. The combination of achiote, chilies, and orange juice creates a rich and vibrant sauce that infuses the chicken with an unparalleled flavor. I often prepare it for family celebrations, it's always a success! The recipe is simple, although it requires some time for the chicken to cook to perfection and shred easily. Serve this dish with corn tortillas and pickled red onion for an authentic experience. I assure you, you won't regret trying it!
Ingredients (11 ingredients)
-
1 piece chicken breast
-
3 tazas orange juice
-
1 cup white vinegar
-
100 gramos achiote paste
-
2 dientes garlic
-
6 piece guajillo chili
-
2 tbsp oil
-
1 pinch salt
-
0.5 piece red onion
-
5 piece limes
-
3 piece habanero chili
Preparation (9 steps)
Sear the chicken
Heat 2 tablespoons of oil in a frying pan over medium-high heat. Sear the whole chicken breast for approximately 15 minutes, turning it occasionally to brown it on all sides. Remove the chicken from the pan and set aside.
Clean and soak the guajillo chilies
Clean the 6 guajillo chilies, removing the seeds and veins. Place them in a container with hot water and soak for 5 minutes to soften them.
Marinate the onion and habanero chili
Cut ½ red onion into thin juliennes. Cut 3 habanero chilies into thin slices (with caution, as they are very spicy). Place the onion and chili in a small container. Squeeze the juice of 5 limes over the onion and chili. Add 1 tablespoon of salt and mix well. Let it marinate for at least 30 minutes.
Prepare the pibil sauce
Drain the soaked guajillo chilies. Place the chilies in the Thermomix bowl along with 3 cups of orange juice, 100 grams of achiote paste, 1 cup of white vinegar, 2 cloves of garlic, and 1 pinch of salt.
Grind the sauce
Grind all the ingredients in the Thermomix for 30 seconds at speed 10, until a uniform sauce is obtained.
Cook the chicken in the sauce
Place the seared chicken breast in the Thermomix bowl. Pour the pibil sauce over the chicken. Program 45 minutes/100°C/Reverse/Spoon speed.
Shred the chicken
Remove the chicken from the Thermomix bowl and let it cool slightly. Shred the chicken with two forks. Return the shredded chicken to the Thermomix bowl with the sauce.
Mix the shredded chicken with the sauce
Mix the shredded chicken with the sauce in the Thermomix for 10 seconds/Reverse/Speed 2.
Serve
Serve the hot Yucatecan chicken pibil with corn tortillas, red onion, and pickled habanero chili. Enjoy!
Finished cooking? Great! 🎉
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Created by
Elena Hernandez
2
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Kochbücher
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