Pollo Pibil (Achiote Chicken in Foil)

Chicken thighs steamed in their own juices with achiote, orange and lime until silky, then shredded for tacos, rice or tortas.

Made with Habanero salsa and Recado rojo (achiote paste). Make a batch of the base first, then this takes minutes. Skip to the method

Time1 hr 40
LevelEasy
Costabout £0.94 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

366kcal
10.9gcarbs
6.6gof which sugars
9.2gfat
2.2gsaturates
58.1gprotein
2.7gfibre
2.9gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

8chicken thighsbone in, skin removed
60 grecado rojo
80 mlfresh orange juice
40 mllime juice
1 tbspwhite wine vinegar
1white onionsliced
2tomatoessliced
1 tspfine salt
40 mlhabanero salsa

Method

1
Use your ready made recado rojo (see the base recipe). Whisk it with the orange juice, lime juice, vinegar and salt in a bowl.
2
Add the chicken and coat well. Cover and chill for at least 1 hour, or overnight.
60 min
3
Heat the oven to 180°C (160°C fan). Lay a big sheet of foil in a baking dish. Scatter half the onion and tomato in the middle.
4
Add the chicken and marinade, top with the remaining onion and tomato, and seal the foil into a tight parcel.
5
Bake for 1 hour 10 minutes until the chicken is tender and reaches steaming hot with no pink near the bone.
70 min
6
Shred the meat off the bones, stir it through the juices and serve with your ready made habanero salsa (see the base recipe), rice and warm tortillas.

Tips

Keep the foil sealed while it cooks. The trapped steam is what makes the chicken so tender.
Bone in thighs give far better flavour and juice than breast. Skinless thighs are used so the sauce is not greasy.
Habanero salsa is hot. Start with a small spoon and let people add their own.

Storing and freezing

Keep the shredded chicken in its juices in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until steaming hot all the way through.

Questions

Can I use chicken breast?

Yes, but it dries out more easily. Cook for 50 minutes in the sealed foil and shred while still warm, stirring plenty of the juices through.

What is the difference between pollo pibil and cochinita pibil?

Cochinita pibil uses pork and pollo pibil uses chicken. Both are Yucatecan dishes built on achiote and citrus, and chicken cooks much faster.

Can I use a slow cooker?

Yes. Cook on low for 5 to 6 hours until the chicken is falling off the bone. Shred and return to the juices.

More made with habanero salsa

Main course

Cerdo al Pastor al Horno (Oven Roasted Pastor Pork Stack)

2 hrabout £1.95 a head

DFEFNF

Vegetarian

Papadzules (Egg-Filled Tortillas in Pumpkin Seed Sauce)

45 minabout £0.84 a head

DFNFV

Salads

Ceviche de Pescado Blanco con Habanero (White Fish Ceviche)

30 min + curingabout £2.35 a head

GFDFEF

BBQ & grill

Tikin Xic (Yucatecan Achiote Grilled Fish)

35 min + marinatingabout £2.35 a head

DFEFNF

See every dish made with habanero salsa

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.