Chicken Pibil
4 servings, achiote paste, apple cider vinegar, bay leaves, chicken and turkey, chicken breast, cloves, corn tortillas, deveined and sliced, fresh-squeezed orange juice, grated, guajillo chili peppers, half-package, instant pot, julienned, lemon juice, Luz Colsa, manchego cheese, mexican, onion, or 3 garlic cloves, oregano, oregano powder, peppers, pinch cinnamon, pressure cook, red onion, salt and pepper, to taste, vinegar
Ingreadient
- 1 lb (500 g) chicken breast
- 1 cup fresh-squeezed orange juice
- 2 guajillo chili peppers
- 1 tsp oregano
- Pinch cinnamon
- 1 tsp garlic powder or 3 garlic cloves
- 3 tbsp apple cider vinegar
- 1¾ oz (50 g) achiote paste, half-package
- 2 cloves
- ¼ onion
- ½ cup lemon juice
- ¼ cup red onion, julienned
- 2 habanero chili peppers, deveined and sliced
- 3 tbsp white vinegar
- Salt and pepper
- Oregano powder, to taste
- 2 bay leaves
- 1 cup Manchego cheese, grated
- Corn tortillas
Direction
- Seed the chili peppers and soak in boiling water. Let stand 5 minutes, strain, and set aside.
- Add the orange juice, soaked chili peppers, oregano, cinnamon, garlic powder, vinegar, achiote, cloves, and onion to a blender. For more flavor, I recommend marinating the chicken in this sauce for 30 minutes.
- Add chicken and sauce to Instant Pot®. Make sure the steam release handle is turned to Sealing . Press Pressure Cook and set time to 20 Minutes .
- While chicken is cooking, put the habanero sauce ingredients into a bowl and set aside. (This sauce tastes better the next day.)
- Once chicken is cooked: Shred the chicken, return to the pot and leave over low heat for a few minutes.
- Serve on tacos, cheese crisps, sandwiches or toast.
