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

Diabetes-Friendly, Gluten-Free, Soy-Free, Family-Friendly

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)
Sun Basket 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)
  • Sun Basket 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
  • Sun Basket 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

Nutrition per serving

Calories: 580, Protein: 42g (84% DV), Fiber: 11g (44% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g (30% DV), Cholesterol: 150mg (50% DV), Sodium: 520mg (22% DV), Carbohydrates: 42g (14% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
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.

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.