Pollo Pibil with Brown Rice, Wilted Spinach Salad & Bacon Vinaigrette
Traditional pibil, a dish from the Yucatán peninsula, has a long cooking method, but this version has been tweaked to fit into weeknight meals. The chicken takes on a beautiful golden hue and a citrusy flavor that is balanced with sweet cinnamon and piney oregano. Annatto seeds paint the dish a vibrant orange color. Be sure to wear an apron when cooking this - the marinade will stain your clothes if it splatters! It’s served with brown rice from Delta Blues RIce in Mississippi, and fresh spinach wilted in a warm bacon vinaigrette, otherwise known as “killed salad” in southern Appalachia.