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Chicken In Banana Leaves Recipe
|Achiote paste||5 1⁄2 Tablespoon|
|Salad oil||2 Tablespoon|
|Onion||1 Large, cut into 1/2-inch-thick slices|
|Tomatoes||2 Large, cut into 1/2 inch-thick slices|
|Frying chicken||4 Pound, cut into quarters|
|Ti leaves||8 , stemmed|
|Boiling water||1⁄4 Cup (4 tbs)|
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
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)