|2 servings||calories per servings 530||protein serving 36 g||carbs per serving 69 g||total fat per serving 12 g|
Traditional pibil, a dish from the Yucatán peninsula, has a long cooking method, but this version has been tweaked to fit into a weeknight meal. 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.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||7 g|
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Juice orange.
• Halve lime. Juice 1 half; cut remaining half into wedges.
• Peel, halve and thinly slice shallot.
• Pick and chop cilantro leaves.
• Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
• Chop bacon.
• 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 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 without disturbing until bottom begins to blacken, about 4 minutes.
• Flip chicken, and reduce heat to medium. Cook without disturbing until chicken is opaque throughout, 3-4 minutes.
• Transfer chicken to a plate.
Reduce heat to low. Add reserved marinade. Cook, stirring and scraping, 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.
• Place a skillet over medium heat. When hot, add bacon. Cook, stirring occasionally, until bacon is browned and crispy, 4-5 minutes.
• Using a slotted spoon, transfer bacon to a bowl. Leave fat in skillet.
• To skillet, add shallot. Cook, stirring, until shallot begins to become tender, about 1 minute.
• Stir in sugar and remaining 3 tablespoons vinegar. Remove pan from heat.
• In a large bowl, toss together spinach and hot bacon vinaigrette.
• Top with bacon.
• Divide rice between 2 plates.
• Top with chicken and glaze. Garnish with cilantro.
• Serve with salad and lime wedges, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...