• Chicken Pibil

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    • 3 Tbsp. crushed achiote seeds (or possibly substitute chili pwdr)
    • 1/2 c. fresh lime juice
    • 3 tsp chopped garlic
    • 1 tsp turmeric
    • 1 1/2 tsp grnd cumin divided
    • 1 tsp salt
    • 1 x chicken - (abt 3 lbs) quartered
    • 2 Tbsp. vegetable oil
    • 1 c. thinly-sliced white onions
    • 2 x bay leaves
    • 1 Tbsp. Emeril's Essence see * Note
    • 3/4 c. minced seeded tomatoes Banana leaves


    1. In a bowl mix together the achiote seeds, lime juice, 2 tsp. of the garlic, turmeric, 1/2 tsp. grnd cumin and 1/2 tsp. salt to make a smooth paste. Place the chicken in a glass dish and coat with the paste. Cover tightly with plastic wrap and let marinate refrigerated for at least 4 and up to 8 hrs.
    2. In a large saute/fry pan heat the oil over medium-high heat. Add in the onions, bay leaves, Essence, 1 tsp. cumin and remaining 1/2 tsp. salt, and saute/fry till caramelized, about 10 min. Add in the tomatoes and saute/fry till soft. Add in the chicken pcs and any reserved marinade to the pot and brown on all sides. Remove the pan from the heat.
    3. Preheat the oven to 350 degrees.
    4. Line a baking dish with banana leaves. Place 1 banana leaf on a work surface, and place 1 chicken piece in the middle. Spoon 1/4 of the onion-tomato mix onto the chicken and wrap the leaf around the chicken as though sealing a package. Place in the lined baking dish and repeat with the remaining chicken and sauce.
    5. Bake the chicken till cooked through and tender, about 1 hour. Remove from the oven and serve the chicken wrapped in the leaves with the accumulated pan juices.
    6. This recipe yields 4 to 6 servings.

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