Chicken In Banana Leaves Recipe
Ingredients
| Achiote Paste | 5 1/2 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| 1 large onion, cut into 1/2-inch-thick slices | ||
| 2 large tomatoes, cut into 1/2nch-thick slices | ||
| 31/2- to 4-pound frying chicken, cut into quarters | ||
| Banana leaves | 4 | |
| 4 sheets foil, each | ||
| 12 by 15 inches 8 ti leaves, stemmed | ||
| Boiling water | 1/4 Cup (16 tbs) | |
Directions
Prepare .Achiote Paste; set aside.
Heat oil in a wide frying pan over medium heat.
When oil is hot, add onion and cook, stirring, until soft (about 5 minutes).
Add tomatoes and 1 1/2 tablespoons of the paste; continue to cook, stirring gently, until tomatoes are soft (1 to 2 minutes).
Rinse chicken and pat dry.
Using a sharp knife, deeply pierce chicken all over.
Rub 1 tablespoon of the paste on each quarter; place each on a banana leaf (or 2 overlapping ti leaves) and top with a quarter of the tomato mixture.
Fold leaves around chicken; tie securely.
Refrigerate for at least 8 hours or until next day.
Arrange bundles in a 9- by 13-inch baking dish; pour in water.
Cover and bake in a 300° oven until chicken is tender when pierced through leaves (1 1/2 to 13/4 hours).
Slit leaf packets and peel back leaves.
Increase oven temperature to 450° and continue baking, uncovered, until chicken is browned (about 10 more minutes)
Heat oil in a wide frying pan over medium heat.
When oil is hot, add onion and cook, stirring, until soft (about 5 minutes).
Add tomatoes and 1 1/2 tablespoons of the paste; continue to cook, stirring gently, until tomatoes are soft (1 to 2 minutes).
Rinse chicken and pat dry.
Using a sharp knife, deeply pierce chicken all over.
Rub 1 tablespoon of the paste on each quarter; place each on a banana leaf (or 2 overlapping ti leaves) and top with a quarter of the tomato mixture.
Fold leaves around chicken; tie securely.
Refrigerate for at least 8 hours or until next day.
Arrange bundles in a 9- by 13-inch baking dish; pour in water.
Cover and bake in a 300° oven until chicken is tender when pierced through leaves (1 1/2 to 13/4 hours).
Slit leaf packets and peel back leaves.
Increase oven temperature to 450° and continue baking, uncovered, until chicken is browned (about 10 more minutes)
Chef
