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Gary´s Cookbook

Cookbook

Chicken Baked in Banana Leaves

Chicken

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Ingredient list

1 Tbs. annatto seeds or 1 Tbs. chili powder 1 tsp. whole black peppercorns 4 whole allspice ½ tsp. dried oregano ½ tsp. cumin seeds 1 tsp. finely shredded orange peel ¼ cup orange juice ¼ tsp. salt 2 cloves garlic, minced 1 cup chopped onion (1 large) 2 ½ to 3 lbs. chicken thighs (with bone) and/or drumsticks, skinned Banana leaves 1 lb. red onions, sliced and separated into rings (about 3 ½ cups) ¼ cups white vinegar ½ tsp. salt ½ tsp. dried oregano, crushed ¼ tsp. cracked black pepper 2 cloves garlic, minced

Preparation

- For marinade, place the annatto seeds, whole peppercorns, allspice, ½ tsp. oregano, and cumin seeds in a spice grinder. Cover; grind to a fine powder. In a small bowl, stir together the ground spice mixture, orange peel, orange juice, ¼ tsp. salt, 2 cloves garlic, and onion. - Place the chicken in a resealable plastic bag set in a deep bowl. Pour marinade over chicken. Seal bag and turn to coat chicken with marinade. Marinate in refrigerator for 6 to 24 hours, turning bag occasionally. - Cut banana leaves into four to six 12x9-inch rectangles. Loosely roll up the rectangles and place in a steamer basket over, but not touching, boiling water. Cover and team for 20 to 30 minutes or until leaves are soft and pliable. Remove and cool. - Remove chicken from marinade; discard marinade. Place one or two chicken pieces on each banana leaf rectangle. Wrap banana leaves around each serving of chicken. Overwrap with foil and seal tightly. Place wrapped chicken pieces in a single layer in a shallow baking pan. Bake in a 375ºF oven for 1 hour or until an instant-read thermometer inserted into chicken registers 180º. - Meanwhile, for picked red onions, place onion rings in a 3 quarts stainless-steel or nonstick saucepan; add boiling water to cover. Let stand one minute. Drain well. Return onion rings to saucepan; stir in vinegar, ½ tsp. salt, ½ tsp. oregano, cracked black pepper, and 2 cloves garlic. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes or until onions are tender. Remove from heat; transfer onion mixture to a small glass bowl. Let stand until cool (about 45 minutes), stirring occasionally. To serve, carefully remove foil from chicken. Serve chicken in banana leaves along with onions. Makes 4 to 6 servings.

Recipe detail

  •  
  • Country Region
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read
    1213

Notes

You can find banana leaves at mexican food markets

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