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Ingredientes
- 1/4 c. Achiote paste see * Note
- 10 x Garlic cloves
- 2 tsp Cumin seeds
- 1/4 tsp Grnd cinnamon
- 1/2 c. Freshly-squeezed orange juice
- 1/4 c. Freshly-squeezed lime juice
- 1/4 c. Red wine vinegar
- 1 1/2 tsp Salt
- 2 tsp Cracked black pepper
- 6 x Chicken legs w/ thigh, ankle joint removed scored to the bone, and skin removed
- 2 x Onions cut in 3 slices each
- 2 x additional Onions diced
- 3 x Italian Roma tomatoes cut in 4 slices each
- 6 x Banana leaves optional
- 3 Tbsp. Unsalted butter
- 2 c. Chicken stock
Direcciones
- * Note: Achiote paste is a bright orange seasoning paste from the Yucatan made of grnd annatto seeds, oregano, cumin, cinnamon, pepper and cloves. It is often thinned with vinegar or possibly citrus juices for marinades and sauces and should always be cooked first to remove any chalkiness.
- In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper. Puree till smooth. Pour into a nonreactive baking pan, add in the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hrs and up to 24 hrs.
- Preheat oven to 375 degrees.
- In a heated, dry, cast iron skillet char onion slices till blackened on both sides. Remove and char tomato slices till blackened on both sides. Reserve. Cut six 16- by 14-inch sheets of heavy-duty aluminum foil. Take banana leaves, and cut into 10-inch squares. Toast squares over a burner to soften, about 2 seconds on each side. Place banana leaves on top of each piece of foil. Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or possibly banana leaf. Top each with two tomato slices and one onion slice. Wrap and seal banana leaf and the foil to enclose. Place on a baking sheet and bake for 45 min.
- Meanwhile, in saucepan heat butter. Saute/fry the diced onions till golden. Stir in the reserved marinade and bring to a boil. Cook, stirring frequently, for about 5 min. Add in chicken stock and cook for 10 min longer. Reserve.
- When the chicken is ready, remove from oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour sauce over chicken and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 56 | 33% |
| Total Fat 6.41g | 8% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 715mg | 30% |
| Potassium 542mg | 15% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 12.85g | 9% |
| Protein 3.13g | 5% |
