Mexican 90 min

Pollo Pibil en Cocotte

Name: Pollo Pibil en Cocotte
Total time: 90 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 bone-in chicken thighs; 3 tablespoons achiote paste; ⅓ cup fresh orange juice; 3 tablespoons fresh lime juice; 4 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon dried Mexican oregano; ½ teaspoon allspice; Salt to taste; Pickled red onions and habanero salsa for serving

gluten-freehigh-protein

Ingredientsfor 2

420

Cal

44g

Protein

Carbs

24g

Fat

18 bone-in chicken thighs
23 tablespoons achiote paste
3⅓ cup fresh orange juice
43 tablespoons fresh lime juice
54 cloves garlic, minced
61 teaspoon cumin
71 teaspoon dried Mexican oregano
8½ teaspoon allspice
9Salt to taste
10Pickled red onions and habanero salsa for serving

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Instructions

1
Blend achiote paste, orange juice, lime juice, garlic, cumin, oregano, and allspice until smooth. Score the chicken thighs deeply on both sides and coat thoroughly with the marinade. Marinate in the refrigerator for 2 hours.
2
Preheat oven to 325°F. Place marinated chicken skin-side up in a Dutch oven in a single layer. Pour any remaining marinade over the chicken.
3
Cover tightly and cook in the oven for 1 hour until the chicken is very tender and the fat has rendered and colored deep orange-red from the achiote.
4
Remove lid, increase oven to 425°F, and roast uncovered for 15 minutes until the skin is caramelized and slightly crispy. Serve with pickled red onions, habanero salsa, and warm corn tortillas.