Mucbil Pollo Recipe
Ingredients
| Achiote Paste | 4 Ounce | |
| Water | 5 Cup (16 tbs) | |
| Chicken bouillon cubes | 4 | |
| 1/8 teaspoon anise seeds | ||
| Mint | 1/2 Teaspoon | |
| 1 broiler-fryer chicken (4 lbs.), cut up | ||
| Ripe tomatoes | 2 Large | |
| 2 medium-size onions, quartered | ||
| Flour tortilla | 1 Tablespoon, dehydrated | |
| Double recipe Masa Dough | ||
| 4 hard-cooked large eggs, halved lengthwise | ||
| About 24 each radishes and green onions, ends trimmed | ||
Directions
Put achiote condiment or paste in a 6-to 8-quart pan.
Use a heavy spoon to work condiment into a smooth paste, gradually adding a little of the water and mixing until well blended.
Add remaining water and bouillon cubes and bring to a boil.
Reduce heat and simmer, uncovered, for about 10 minutes, then pour liquid through a fine wire strainer and return to pan; discard residue in strainer.
To broth, add anise seeds, mint, and chicken, placing chicken on top.
Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir.
Core tomatoes and cut each into 6 wedges.
After chicken has cooked for 25 minutes, add onions.
After 10 more minutes, add tomatoes alongside onions.
At end of cooking time, remove pan from heat.
Gently lift out vegetables and chicken, letting broth drain back into pan.
When chicken is cool to touch, remove and discard skin and bones.
Tear meat into bite-size pieces.
Boil broth over highest heat, uncovered, until reduced to 2 cups; stir to prevent sticking.
Remove from heat.
Grease a 3-quart shallow casserole; evenly spread about half the Masa Dough (you need 5 cups dough total) over bottom and sides of casserole, flush with rim.
Add chicken, tomatoes, onions, and eggs, distributing evenly, then cover with broth.
Shake dish gently to level filling.
Gently spoon dollops of remaining dough on top, then spread carefully to enclose filling; don't worry if a few thin areas develop and bits of filling show.
Cover tightly with foil.
Bake on lowest rack of a 425° oven for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour.
Remove from oven and let stand for at least 10 minutes before serving.
Accompany with radishes and green onions.
Use a heavy spoon to work condiment into a smooth paste, gradually adding a little of the water and mixing until well blended.
Add remaining water and bouillon cubes and bring to a boil.
Reduce heat and simmer, uncovered, for about 10 minutes, then pour liquid through a fine wire strainer and return to pan; discard residue in strainer.
To broth, add anise seeds, mint, and chicken, placing chicken on top.
Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir.
Core tomatoes and cut each into 6 wedges.
After chicken has cooked for 25 minutes, add onions.
After 10 more minutes, add tomatoes alongside onions.
At end of cooking time, remove pan from heat.
Gently lift out vegetables and chicken, letting broth drain back into pan.
When chicken is cool to touch, remove and discard skin and bones.
Tear meat into bite-size pieces.
Boil broth over highest heat, uncovered, until reduced to 2 cups; stir to prevent sticking.
Remove from heat.
Grease a 3-quart shallow casserole; evenly spread about half the Masa Dough (you need 5 cups dough total) over bottom and sides of casserole, flush with rim.
Add chicken, tomatoes, onions, and eggs, distributing evenly, then cover with broth.
Shake dish gently to level filling.
Gently spoon dollops of remaining dough on top, then spread carefully to enclose filling; don't worry if a few thin areas develop and bits of filling show.
Cover tightly with foil.
Bake on lowest rack of a 425° oven for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour.
Remove from oven and let stand for at least 10 minutes before serving.
Accompany with radishes and green onions.
Chef
