Pibil Spice Blend-
6 parts smoked paprika,
3 parts cumin,
9 parts
Mexican oregano - crushed after measuring,
1 part garlic,
.25 part cayenne,
2 parts cinnamo,
2 parts annatto - optional.
1. Prepare rice, keep warm.
MISE EN PLACE • Juice orange. • Halve lime. Juice
one half; cut remaining half into wedges. • Peel,
halve, and thinly slice shallot. • Pick and chop
cilantro leaves.
• Season chicken on all sides with a total 1/4
teaspoon kosher salt. • In a bowl, combine
orange juice, lime juice, 1 tablespoon vinegar
and pibil spice blend. • Add chicken. Marinate
for 15 minutes, turning once.• Transfer chicken
to a paper towel-lined plate. Reserve marinade.
• Place a skillet over medium-high heat. Add 1
teaspoon cooking oil. When oil is hot, add
chicken. Cook undisturbed until bottom begins
to blacken, about 4 minutes. • Reduce heat to
medium. Cook until chicken is opaque
throughout, 3-4 minutes. • Transfer chicken to
a plate.
Reduce heat to low. Add marinade to skillet. Cook
until reduced to a thick glaze, about 1
minute.Return chicken and any resting juices to
skillet. Turn to coat in glaze. Keep warm until
serving.
Serving
Suggestions
Wilted spinach salad with bacon vinagarette
Originally Submitted
3/20/2018
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