Pollo Pibil Rápidito
Pibil is such a mouth watering word for us Mexicans, we immediately transport ourselves to the beautiful Yucatán Peninsula, where this dish originated, also one of Mexico's most important cuisines, known for its assertive, pungent flavors. Pibil traditionally involves centuries-old traditional methods of cooking which include digging underground pits known as pib in the Mayan language, and burying a full pig wrapped in layers and layers of banana leaves, spices and achiote paste goodness.
Unfortunately we don't all have the privilege of being in the beaches of the Yucatan enjoying a traditionally made pibil, but we do have most everything we need for this Pibil Rapidín recipe below, it can be made with any regular chicken as well as with turkey leftovers from Thanksgiving or Christmas.
Serves 4 to 5 people
1/4 red onion
3 garlic cloves, unpeeled
1/3 tsp kosher or sea salt
2 cups chicken broth
2 tablespoons canola or sunflower oil
1/4 cup grapefruit juice
1/4 cup orange juice
1/4 cup lime juice
1/4 cup cane sugar vinegar
1/2 teaspoon dried Mexican oregano
1/4 teaspoon ground allspice
1/8 teaspoon ground cumin
Freshly ground black pepper
2 tablespoons achiote paste
6 cups cooked shredded chicken, leftover turkey or rotisserie chicken
Picked Purple Onions with cane sugar vinegar (for serving)
Shredded Cabbage (for serving)
Warmed Komali Tortillas (for serving)
Preheat the broiler. Line small baking sheet or roasting pan with foil and place the tomatoes, onion and garlic cloves on the foil, set the broiler, 3 to 4 inches from the heat, broil for 4-5 minutes, until charred on one side. Flip over and broil for another 4-5 minutes, until the skin is blistered and completely charred; the tomatoes should be very soft with the juices beginning to seep out. Remove from the heat.
Once everything is cool to handle, quarter the tomatoes and place in a blender, with the juices in the pan. Peel the garlic cloves and add to blender, add the onion, salt and 1 cup of the broth, puree until smooth.
In a casserole or soup pot, heat oil over medium heat. Pour in the puree, stir occasionally for 7-8 min, until it thickens and darkens considerably.
Meanwhile, combine grapefruit, orange and lime juice with vinegar, oregano, allspice, cumin, pepper to taste, achiote paste, and remaining 1 cup of broth in the blender and puree until smooth.
Stir the juice mixture into the tomato sauce, bring to a simmer for 5 min
Add the chicken, stir together and cook uncover until the meat has absorbed most of the sauce about 5 min, the dish should be very moist but not soupy.
Serve the Pibil with a side of lime, pickled purple onions and cabbage, make into tacos, or serve with rice or for quesadillas with our homemade flour tortillas!
Recipe Courtesy of “Mexican Today” Cookbook.
*All products available for purchase are tagged in the recipe.