What is yucatan chicken

Season the chicken with salt and cover it with the puree, rubbing it into the slits. Spread the chayote, poblano and onion on a rimmed baking sheet, drizzle with oil and season with salt. Roast the chicken in the upper third of the oven for 30 minutes, basting a few times, until just white throughout; rotate the pan once halfway through. At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp-tender.

Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the Herbs and serve the chicken and vegetables with the pan juices.

Return to oven for 10 minutes. Repeat one more time, basting with extra marinade. Remove from oven. Cover tightly and let rest for 10 to 15 minutes before slicing. Place extra banana leaf on serving platter. Carefully transfer whole chicken onto leaf. Garnish with pickled red onions. Serve with warm tortillas, rice and habanero salsa.

Chef Notes. View Comments. Recommended View All. Grilled Buffalo Chicken Skewers. Drop Swiss chard leaves into a large saucepan of boiling water; cook 30 seconds.

Drain and rinse under cold water; drain well. Fold in the edges of leaves, and roll up; place the chicken rolls in a 13 x 9-inch baking dish. Serve with the remaining tomato mixture. Garnish with cilantro sprigs, if desired. The family all loved this dish. It does take some advance planning but well worth it. I served it with rice and the juice from the pan poured over it was just right. Chicken Baked in the Yucatan Style. This Mexican Yucatan Chicken recipe makes 4 servings.

Place in a non-reactive bowl. Place all the marinade ingredients into a blender and puree until smooth. Pour the marinade over the chicken and ensure all the chicken is well covered. Place the chicken in the fridge and allow it to marinate for at least 3 hours.

Prepare a cookie sheet by lining with parchment paper.