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Chicken Baked in Banana Leaves With Pickled Onions

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“From Better Homes & Gardens Mexican Edition. If banana leaves are unavailable, use tin foil instead, though the flavor will be affected.”
1hr 30mins

Ingredients Nutrition


  1. For marinade - place the annatto seeds, whole peppercorns, allspice, 1/2 tsp oregano, and cumin seeds in spice grinder and grind to fine powder.
  2. In a small bowl, stir together the ground spices, orange peel, orange juice, 1/4 tsp salt, 2 cloves garlic, and onion.
  3. Place chicken in a resealable plastic bag set in a deep bowl. Pour marinade over chicken. Seal bag, turn to coat. Marinate in fridge for 6-24 hours, turning occasionally.
  4. Cut banana leaves into 12x9" rectangles. Loosely roll up and place in a steamer basket over, but not touching, boiling water. Cover and steam 20-30 minutes or until leaves are soft and pliable. Remove and cool.
  5. Remove chicken from marinade, discard marinade. Place 1-2 chicken pieces on each banana leaf. Wrap leaves around chicken. Over wrap with foil and seal tightly.
  6. Place wrapped chicken in single layer in a shallow baking pan.
  7. Bake in 375°F oven for 1 hour or until instant read thermometer inserted into chicken reads 180°F.
  8. Meanwhile for pickled red onions - place onions in a 3 quart stainless steel or nonstick saucepan. Add boiling water to cover. Let stand 1 minute. Drain well.
  9. Return onion rings to saucepan, stir in vinegar, 1/2 tsp salt, 1/2 tsp oregano, cracked black pepper, and 2 cloves garlic.
  10. Bring to boiling, reduce heat Simmer, covered, for 5 minutes or until onions are tender.
  11. Remove from heat, transfer to a small glass bowl. Let stand until cool, about 45 minutes, stirring occassionally.
  12. To serve carefully remove foil from chicken. Serve chicken in banana leaves with pickled onions.

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