INGREDIENTS

INSTRUCTIONS

In a small bowl, combine the orange and lemon juice, ground annatto
seeds, garlic, oregano, cumin, clove, cinnamon, salt and pepper. Place
chicken in a shallow baking dish just large enough to hold the pieces
snugly in one layer and pour the seasoned fruit juice over it. Cover the
dish with plastic wrap and marinate the chicken for 6 hours at room
temperature, or 12 hours or overnight in the refrigerator, turning the
pieces over in the marinade from time to time.
Line a large colander with 2 crossed, overlapping sheets of aluminum foil
and arrange the chicken on it.  Pour in the marinade, then bring the ends
of the foil up over the chicken and twist them together to seal in the
chicken and its marinade securely.
Place the colander in a deep pot, about 1 inch larger in diameter than
the colander, and pour enough water into the pot to come to within an inch
of the bottom of the colander.  Bring the water to a vigorous boil over
high heat, cover the pot securely and reduce the heat to low. Steam for 1
3/4 hours, or until the chicken is tender, checking the pot from time to
time and adding more boiling water if necessary.
To serve, remove the package of chicken from the colander, open it, and
transfer the chicken and all of its sauce to a heated bowl or platter.
Accompany it with tortillas, served in a basket, in place of bread.
NOTE:  In Yucatan, the chicken is wrapped in banana leaves and steamed in
a special pit called a pib.
32 of 108
Time/Life 'Foods of the World', Recipes: Latin American Cooking
Earl Cravens earl.cravens@mgmtsys.com
Posted to MM-Recipes Digest  by "Rfm" <maintech@ne.infi.net> on Apr 06, 98

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