Pibil de Pollo

Pibil de Pollo is a vibrant and aromatic Mexican dish that features chicken marinated in achiote paste and citrus juices, then wrapped in banana leaves and slow-cooked to perfection. This low-carb version maintains all the rich flavors while being healthy and satisfying.

Ingredients

• Chicken thighs - 400 grams
• Achiote paste - 30 grams
• Fresh orange juice - 60 ml
• Fresh lime juice - 30 ml
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Banana leaves - 2 large pieces
• Red onion - 1 small, sliced
• Cilantro - a handful, chopped for garnish

Steps

1. In a bowl, mix the achiote paste, orange juice, lime juice, minced garlic, salt, and black pepper until well combined.
2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your oven to 160°C (320°F).
4. Lay out the banana leaves on a clean surface, overlapping them slightly to create a large enough area to wrap the chicken.
5. Place half of the sliced red onion in the center of the banana leaves, then add the marinated chicken thighs on top.
6. Top the chicken with the remaining red onion slices, then fold the banana leaves over the chicken to create a sealed parcel.
7. Place the parcel in a baking dish and cover it with aluminum foil. Bake in the preheated oven for 1.5 hours.
8. Once done, carefully unwrap the banana leaves, and serve the chicken hot, garnished with chopped cilantro.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 650 mg
• Cholesterol: 150 mg
• Total Fat: 27 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in antioxidants from the achiote, which may promote heart health.

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