Chicken Pibil: A Delicious Twist On The Classic Mexican Dish Recipe enthusiasts

Chicken Pibil is a remarkable Yucatecan chicken dish renowned for its intense red hue and aromatic spices.

Crafted with a marinade featuring bitter Seville orange juice, achiote paste, and an array of seasonings including cumin, garlic, lime, cloves, allspice, and onion, this dish is a mix of bold flavors. Reminiscent of chicken tandoori, both dishes boast vibrant red tones and complex spice blends, yet Chicken Pibil”s distinctiveness lies in its cooking method. While tandoori is cooked in a clay oven, Chicken Pibil enters the “Pib” oven wrapped in banana leaves, imparting a uniquely enticing flavor.

Although the traditional method involves the use of banana leaves, I’ll demonstrate how to recreate this dish using an Instant Pot, steaming the chicken in aluminum foil along with sautéed vegetables to replicate the signature flavors.

Why should you try Chicken Pibil?

• Chicken Pibil, originating from the Yucatan Peninsula in Mexico, offers more than just a delicious meal; it provides a connection to the rich culture and history of the region.
• This dish is incredibly versatile, allowing you to enjoy it in various ways. Whether shredded in tacos, served on a bed of vegetables, or wrapped in tortillas with your favorite toppings, Chicken Pibil adapts effortlessly to different dining occasions. It’s a go-to option for lunch, dinner, or even as an appetizer, making it suitable for any mealtime.
• Despite its exquisite taste, Chicken Pibil boasts 1 Weight Watchers points, making it a guilt-free addition to your recipe collection repertoire.
• Personal anecdote: This recipe is my preferred choice for crafting delicious taco fillings, enriching every bite with its robust flavors.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: 6

1 WW Point Per Serving

Ingredients in Pollo Pibil

• 4 chicken breast fillets (about 600g)

For chicken marinade:

• 2 teaspoons (14g) achiote paste
• ½ cup (120ml) bitter orange juice
• Juice of 2 limes
• 1 teaspoon ground cumin
• 2 cloves garlic, minced

For the sauce:

• 1 onion, diced, 150 g.
• 2 cloves garlic, minced
• 2 tomatoes, diced, 250 g.
• 1 red bell pepper, diced, 150 g.
• 2 Guajillo chiles pods (optional)
• 2 teaspoons (9ml) oil
• 1 clove (optional)
• Aluminum foil
• Water (for Instant Pot’s steaming function)

Instructions:

1. Begin by marinating the chicken. In a bowl, combine the achiote paste, bitter orange juice, lime juice, ground cumin, and minced garlic. Mix well. Place the chicken breast fillets in the marinade, ensuring they are evenly coated. Let them marinate for at least 30 minutes, or preferably overnight in the refrigerator.

2. Once the chicken has marinated, prepare the sauce. Turn on the Instant Pot’s sauté function and heat the oil. Add the diced onion, minced garlic, diced tomatoes, and diced red bell pepper. Sauté the vegetables until they are softened, about 5-7 minutes.

3. Once softened, remove the vegetables from the Instant Pot. Blend the vegetables or grind them with a food processor. If you wish, you can add one or two guajillo chiles. Reserve.

4. In the same Instant Pot, using the sauté function, add the marinated chicken breast fillets. Sauté them for about 2-3 minutes on each side until they are lightly browned. This step helps to seal in the flavors.

5. After sautéing the chicken, remove it from the Instant Pot and set it aside. Take a large piece of aluminum foil and place it on a flat surface. Place the sautéed chicken breast fillets on the foil. Pour any remaining marinade over the chicken, then spoon the juice of sautéed vegetables on top of the chicken.

6. Carefully seal the aluminum foil to create a packet, ensuring that none of the juices can escape. Place the foil packet on the steaming rack of the Instant Pot.

7. Add water to the Instant Pot according to manufacturer’s instructions for steaming.

8. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure using the steam function for 20 minutes.

9. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release of any remaining pressure.

10. Carefully open the foil packet, being mindful of the steam. Use two forks to shred the chicken directly in the packet, mixing it with the vegetables and juices.

11. Serve the Chicken Pibil hot, either on its own or accompanied by vegetables, tortillas, or your favorite side dishes.

Variations and Substitutions:

1.  Chicken Pibil’s vibrant flavors and tender, juicy meat are already a winner, but the fun doesn’t stop there!

2.  Tweak the Spice: Skip the hot peppers in the marinade or use a milder chili like poblano or amp up the heat with additional habaneros or smoked paprika. A sprinkle of chipotle powder adds a smoky flavour.

3.  Add a touch of sweetness with honey or pineapple juice. Swap the sour oranges with grapefruit or tangerines for a unique citrusy twist.

4.  Swap chicken for shrimp and adjust the cooking time accordingly. Imagine juicy, succulent shrimp bursting with the same vibrant flavors.

5.  For a vegetarian option, marinate and cook firm tofu blocks, mimicking the texture and absorbing the delicious marinade.

6.  Achiote Substitute: If achiote paste is unavailable, use paprika mixed with turmeric and annatto powder for a similar color and earthy flavor.

7.  Lime juice or a combination of orange and grapefruit juice can be used in moderation, keeping in mind their slightly different acidity.

Tips and Tricks Section for making Chicken Pibil:

Maximize your Chicken Pibil experience with these invaluable tips:

1.  If achiote paste is unavailable, create a substitute paste using paprika, turmeric, salt, and ground cumin to achieve a similar color and flavor profile.

2.  Opt for freshly squeezed orange juice to ensure authenticity, avoiding sweetened or artificial alternatives.3.  For optimal flavor infusion, marinate the chicken overnight.

WW Points

Uncooked boneless skin-less chicken breast 0 points
Onion 0 points
Tomato 0 points
Chef Merito Achiote, Yucatan Style 1 point
Orange juice 2 points
Red bell pepper 0 points
Ole Guajillo chile pods 0 points
Fresh lime juice 0 points
Olive oil 3 points
Ground cumin 0 points
Garlic 0 points