Chicken In Banana Leaves Recipe


MethodMain Ingredient


 Achiote paste5 1⁄2 Tablespoon
 Salad oil2 Tablespoon
 Onion1 Large, cut into 1/2-inch-thick slices
 Tomatoes2 Large, cut into 1/2 inch-thick slices
 Frying chicken4 Pound, cut into quarters
 Banana leaves4
 Ti leaves8 , stemmed
 Boiling water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5175 Calories from Fat 3402

% Daily Value*

Total Fat 369 g568.3%

Saturated Fat 99.8 g499.2%

Trans Fat 0.5 g

Cholesterol 1360.8 mg

Sodium 2792.3 mg116.3%

Total Carbohydrates 50 g16.8%

Dietary Fiber 13.4 g53.5%

Sugars 26.1 g

Protein 372 g743.5%

Vitamin A 87.4% Vitamin C 132%

Calcium 31.7% Iron 30%

*Based on a 2000 Calorie diet


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)