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Pollo Ticul - Yucatecan Style Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.5886
Energy (kCal)241.9833
Carbohydrates (g)13.6176
Total fats (g)15.3723
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To Marinate: | 2. Combine the first 6 ingredients (achiote paste through oregano) in large, non-reactive bowl, mixing thoroughly to dissolve the achiote paste. Place the chicken pieces in the bowl and marinate overnight. Refrigerate. | 3. To Cook: | 4. Preheat the oven to 350 degrees F. Lightly grease 8x11 inch baking dish. | 5. Place two of the banana leaves side by side lengthwise (the will overlap slightly) and two widthwise. Place the chicken and its marinade on top of the leaves in the baking dish. | 6. Fold the leaves over the chicken, cover with aluminum foil, and bake for 45 minutes. | 7. Remove the foil and bake another 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    achiote paste 2 ounces 50.4333 0.0 11.22 0.2833
    bitter orange juice half vinegar 1/4 cup 50.4333 0.0 11.22 0.2833
    garlic clove 1 peeled minced 50.4333 0.0 11.22 0.2833
    honey 1 1/2 1/2 - - - -
    cumin seed 1 tablespoon toasted 22.5 2.6544 1.0686 1.3362
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    chicken 1 cut - - - -
    banana leaf 4 50.4333 0.0 11.22 0.2833
    corn oil 1 tablespoon 122.4 0.0 0.0 13.6
    rom tomato 3 chopped 50.4333 0.0 11.22 0.2833
    green bell pepper 1 seeded deviened chopped 50.4333 0.0 11.22 0.2833
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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