Pollo pibil with Yucatán-style beans and queso fresco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pollo pibil with Yucatán-style beans and queso fresco

Pollo pibil with Yucatán-style beans and queso fresco

Gluten-Free Friendly, Soy-Free, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–45 Minutes

Looking to Mayan cooking traditions akin to modern-day pit masters, this marinated chicken and onion dish brings the flavor of the Yucatán right to your kitchen.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket pibil marinade (orange juice - achiote paste - lemon juice - granulated garlic - cinnamon - coriander - dried Mexican oregano)
  • 2 tablespoons apple cider vinegar
  • 1 cup cooked black beans
  • ½ cup cooked pinto beans
  • Sunbasket Mexican spice blend (granulated garlic - cumin - dried Mexican oregano)
  • 1 cup diced fire-roasted tomatoes
  • 1½ ounces queso fresco
  • 4 or 5 sprigs organic fresh cilantro
Ingredient IQ
Achiote paste is made from ground annatto seeds, which come from a tropical fruit and tinge everything they touch with their gorgeous brick-red hue. The seeds don’t impart much flavor unless used in large quantities (then the flavor is a little earthy and peppery). Achiote paste also often includes warm spices, such as cumin and allspice. It is used frequently in Mexican and Central American cooking.

Nutrition per serving

Calories 580, Total Fat 27g (35% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 520mg (23% DV), Total Carb. 42g (15% DV), Fiber 11g (39% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the chicken; pickle the onion

Prep and cook instructions are identical for both chicken options.
  • Peel and thinly slice half the onion; coarsely chop the remaining onion for the beans. [Peel and thinly slice 1 onion; coarsely chop 1 onion.]
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season lightly with salt and pepper.
In a medium bowl, combine the chicken and pibil marinade and toss to coat; set aside.
In a small sauce pot, bring the apple cider vinegar and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the thinly sliced onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Make the Yucatán-style beans

  • Rinse the black beans.
  • Rinse the pinto beans.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the coarsely chopped onion and Mexican spice blend, season with salt and pepper, and cook until fragrant, about 1 minute. Add half the black beans and mash with a fork or the bottom of a cup. Add the tomatoes, pinto beans, remaining black beans, and ½ cup [1 cup] water and cook, stirring occasionally and adding more water as needed, until the beans are warmed through and the mixture is thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.

3

Cook the chicken

In the same pan used for the beans, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the chicken and marinade and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the garnishes.

4

Prep the garnishes

  • Crumble the queso fresco.
  • Coarsely chop the cilantro.

Serve

Transfer the beans to individual plates and top with the chicken. Garnish with the pickled onion, queso fresco, and cilantro and serve.
Kids Can!
  • Rinse the beans.
  • Measure the water for the beans.
  • Crumble the queso fresco.
  • Add the garnishes.
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