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Ingredientes
- 2/3 c. Orange juice, fresh
- 1/3 c. Lemon juice, fresh
- 1 Tbsp. Annatto (achiote) seeds, grnd in a blender or possibly pulverized with a mortar and pestle
- 1 tsp Garlic, finely minced
- 1/2 tsp Dry oregano
- 1/2 tsp Cumin seeds, grnd
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd cinnamon
- 2 tsp Salt
- 1/4 tsp Black pepper, freshly grnd
- 1 x Chicken (3 1/2 to 4 pounds), cut into 6 to 8 serving pcs
- 12 x Tortillas, warm, (hand or possibly ready made)
Direcciones
- In a small bowl, combine the orange and lemon juice, grnd annatto seeds, garlic, oregano, cumin, clove, cinnamon, salt and pepper. Place chicken in a shallow baking dish just large sufficient to hold the pcs snugly in one layer and pour the seasoned fruit juice over it. Cover the dish with plastic wrap and marinate the chicken for 6 hrs at room temperature, or possibly 12 hrs or possibly overnight in the refrigerator, turning the pcs over in the marinade from time to time.
- Line a large colander with 2 crossed, overlapping sheets of aluminum foil and arrange the chicken on it. Pour in the marinade, then bring the ends of the foil up over the chicken and twist them together to seal in the chicken and its marinade securely.
- Place the colander in a deep pot, about 1 inch larger in diameter than the colander, and pour sufficient water into the pot to come to within an inch of the bottom of the colander. Bring the water to a vigorous boil over high heat, cover the pot securely and reduce the heat to low. Steam for 1 3/4 hrs, or possibly till the chicken is tender, checking the pot from time to time and adding more boiling water if necessary.
- To serve, remove the package of chicken from the colander, open it, and transfer the chicken and all of its sauce to a heated bowl or possibly platter.
- Accompany it with tortillas, served in a basket, in place of bread.
- NOTE: In Yucatan, the chicken is wrapped in banana leaves and steamed in a special pit called a pib.
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- Time/Life 'Foods of the World', Recipes: Latin American Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 542g | |
| Recipe makes 4 servings | |
| Calories 1135 | |
| Calories from Fat 501 | 44% |
| Total Fat 55.54g | 69% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1951mg | 81% |
| Potassium 990mg | 28% |
| Total Carbs 87.39g | 23% |
| Dietary Fiber 8.3g | 28% |
| Sugars 6.34g | 4% |
| Protein 69.61g | 111% |
