Mexican cuisine · Meat & Kebab

Cochinita-Style Chicken (Pollo Asado Yucateco)

Chicken in an achiote-sour orange marinade, slow-cooked tender in banana leaf and served with pickled red onions.

Ingredients · for 4 servings

• 1.2 kg chicken thighs
• 60 g achiote paste
• 150 ml sour orange juice (or 100 ml orange juice plus 50 ml lime juice)
• 4 garlic cloves
• 1 tsp oregano
• 1 tsp cumin
• 2 large banana leaves (frozen)
• 2 red onions
• 100 ml white wine vinegar
• 1 habanero chili
• 12 corn tortillas
• Salt, pepper

Instructions

1. Stir the achiote paste with the sour orange juice, grated garlic, oregano, cumin, salt and pepper until smooth and marinate the chicken thighs in it for at least 2 hrs., preferably overnight.
2. Shave the red onions into paper-thin rings, mix with the vinegar, 1 tsp salt and the scored habanero, and let sit for at least 1 hr.
3. Soften the banana leaves briefly over a flame or in hot water and line a baking dish with them so the leaves hang over the edges.
4. Layer the meat with all the marinade, fold the leaves over the top and seal the dish tightly with foil.
5. Bake in the oven at 160°C top/bottom heat for 90 min. until the meat pulls apart effortlessly with a fork; leave uncovered for the last 10 min. so the juices reduce.
6. Shred the chicken in the leaf, mix with the red juices, and serve with the drained onions and warm tortillas.