Total Time
48hrs 25mins
Prep 48 hrs
Cook 25 mins

From WW Slim Ways Mexican Cookbook. You'll need to start making this 2 days before serving. It is customarily baked in banana leaves, which lend a distinctive flavor, but foil works fine.

Ingredients Nutrition


  1. To prepare the achiote paste, in spice mill or mini-jar blender, combine achiote and coriander seeds, salt, peppercorns, cinnamon, oregano, cumin seeds and cloves; process to a coarse powder.
  2. Transfer spice mixture to small bowl. Add vinegar, garlic and flour; stir to combine. Let mixture stand overnight.
  3. To prepare chicken, in gallon-size sealable plastic bag, combine prepared achiote paste, lime juice, grapefruit juice, orange juice and zest; add chicken. Seal bag, squeezing out air, turn to coat chicken. Refridgerate overnight, turning bag occasionally.
  4. To prepare vegetables, in medium non-stick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 10-12 minute until onion is golden brown. Stir in peppers, remove from heat.
  5. Preheat oven to 350. Line baking sheet with foil. Cut four 12 inch squares of heavy duty foil; spray with nonstick cooking spray (omit this if using banana leaves).
  6. Drain chicken, discard marinade. On each prepared foil square (or banana leaf) place one quarter of the chicken, one quarter of the onion-pepper mixture, and one tomato slice. Fold sides over filling, crimping to seal. Place packets on prepared baking sheet; bake 20 min until chicken is cooked through. Let stand 10 min; open packets carefully.
  7. 4 points per serving (1 packet).
Most Helpful

5 5

Wonderful recipe!!! I made it for 80 diners last night at the American Legion in Chapala, Jalisco, Mexico as part of a meal featuring dishes from the Yucatan. They raved about the flavor. For that many people I used a premade recado of anchiote and layered the chicken with banana leaves. Again I recommend this recipe to all.

I haven't tried making this the way the recipe calls for it, but I know that traditionally this dish includes a sprig of epazote in each packet. This was one of my favorite foods in restaurants in mexico