By mariposa13 on May 23, 2005
"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."
Serving Size: 1 (201 g)
Servings Per Recipe: 4
"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"