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Pollo Pibil with Frijoles a la Mexicana

Authentic regional Latin recipes developed by Chef Doreen Colondres for Cocina Latina de Bush's

By LatinoLA Contributor
Published on LatinoLA: June 19, 2012


Pollo Pibil with Frijoles a la Mexicana


Surprise your family with creative and tasty new recipes for dinner. Chef Doreen Colondres shares one of her favorite dishes that include Bush's Cocina Latina™, a new line of beans inspired by regional recipes and the kitchen wisdom handed down from the real experts – mothers, grandmothers and aunts. Bush's Cocina Latina will inspire Latinas to be more creative in the kitchen as they prepare authentic recipes they can enjoy with their family.

POLLO PIBIL WITH FRIJOLES A LA MEXICANA

Created for Cocina Latina by Doreen Colondres, Culinary Expert and Host of LaCocinaNoMuerde.com

Serves: 4 people

Preparation Time: 35 minutes

Cooking Time: 20 minutes

INGREDIENTS
1 can Cocina Latina Frijoles a La Mexicana
2 cups Cooked white rice
1 Yellow plantain fried in small slices
4 Fresh boneless, skinless chicken breasts
4 Oranges juiced
1 Lime
1 oz Achiote paste (2 tbsp achiote powder)
4 Garlic cloves
3 tbsp White vinegar
2 tbsp Dry Mexican oregano
½ Red onion
Salt, to taste
Plantain leaves for garnish

Method:
1. In a blender, mix the orange juice, lime juice, achiote, garlic, oregano and 1 tbsp. of vinegar.

2. Cover the chicken with the marinade, season with salt to taste, cover with plantain leaf and let sit in the refrigerator for at least 30 minutes (better if more).

3. Using a medium or big saucepan, add a piece of plantain leaf to the bottom of the pan enough to cover it all. Add the chicken and all the marinade, and then add another leaf on top, cover and cook for 20 minutes or until chicken is completely cooked.

4. While the chicken is cooking, sliced the onion and let it sit in a plate with 2 tbsp. of vinegar.

5. Remove the chicken, shredded and serve with onions on top and white rice, beans and yellow plantains.

Culinary Notes:
•Add a little bit of oil to the plantain leaf so it doesn't burn while cooking with it in the saucepan.
•Chicken cooking time will vary based on the thickness of the chicken.

Variations:
•You can also add a pinch of cumin and all-spice.
•You can use chicken thighs instead of chicken breast and also pork.
•You can marinate the chicken for 1 day.
•Add fresh cilantro to the rice before serving to add more flavor.
•Add cilantro to garnish or add even more flavor to the beans.
•You can also serve with tortillas.

Description: Two strong amazing flavors together…very colorful dish. This is my healthy and easy to make version of this popular pork recipe from Yucatan Peninsula, Mexico. The combination of flavors and textures of all the recipe elements blends perfectly

Visit FrijolesBush.com to learn more about Cocina Latina de Bush's, find availability in your area and authentic recipes. Stay connected with Frijoles Bush on Facebook at Facebook.com/FrijolesBush

Cocina Latina de Bush's is available at grocery and superstore retailers in select markets (Atlanta, Chicago, Dallas, Denver, Houston, Las Vegas, Los Angeles, San Antonio, San Diego, and Raleigh)

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