Ww 4 Points - Pollo Pibil

"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."
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Ready In:
48hrs 25mins




  • 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.
  • Transfer spice mixture to small bowl. Add vinegar, garlic and flour; stir to combine. Let mixture stand overnight.
  • 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.
  • 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.
  • 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).
  • 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.
  • 4 points per serving (1 packet).

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  1. 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.
  2. 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



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