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–+ servings
Mixiote De Pollo served in a shallow bowl on top of banana leaf.

Mixiote de Pollo

Keesha
Mixiote de Pollo is a Mexican delight that's loaded with flavor. Chicken is marinated overnight in a homemade marinara sauce and then steamed until moist, tender, and juicy. Serve Mixiote de Pollo with rice, spinach, beans, or tortillas for the best results. 
5 from 47 votes
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Prep Time 12 hours
Servings 4
Calories 338 kcal

Ingredients
  

  • 8 Ancho dried chillis
  • 8 Guajillo dried chillis
  • 3 tbsp Kosher salt
  • 1/8 tsp dried Rosemary
  • 1/8 tsp dried Thyme
  • 1/8 tsp Cumin seeds
  • 1/8 tsp Coriander seeds
  • 1/2 tsp dried Mexican oregano
  • 1 Bay leaf
  • 8 whole Cloves
  • 1 small red Onion, diced
  • 1 small red bell pepper, diced
  • 1 tbsp White wine vinegar
  • 3 Chicken legs
  • 3 Chicken thighs
  • 3 fresh or dried Maguey leaves (or dried Avocado leave as a substitute)
  • 2 cups Water
  • Banana leaves

Instructions
 

  • Place the Ancho chillis and Guajillo chillis into a dry skillet and set it over medium-high heat.
  • Toast the chillis for 3-5 minutes, turning them frequently to prevent them from burning.
  • Remove the chillis from the skillet and place them on a cutting board. Remove the seeds and veins from each chili.
  • Place the Ancho chillis into one bowl, and the Guajillo in another bowl. Add enough hot water to cover the chillis and add a tablespoon of salt to each.
  • Soak the chillis for 20 minutes and then remove them from the liquid. Keep the soaking liquid.
  • Place the rosemary, thyme, cumin, coriander, Mexican oregano, bay leaf, cloves, and allspice in a spice grinder and blend until it is smooth.
  • Working in batches, add the drained chilis, 1 teaspoon of the ground spice mix, 2 garlic cloves, half of the onions, half of the red bell peppers, 1 1/2 teaspoon of salt, vinegar, and 1/2 cup of the chili soaking liquid to the blender and blend until smooth. Place the chili mixture into a large bowl and set it aside. 
  • Repeat until all the chillis have been blended.
  • Add the chicken legs and thighs to the chili mixture and cover it with plastic wrap. Leave in the refrigerator overnight or at least for an hour.
  • Place 2 cups of water into a pot and set it over medium-high heat. Add a steamer basket on top of the pot once the water has come to a boil.
  • Cut three banana leaves into squares that are about 16 by 16 inches.
  • Place 1 chicken drumstick, 1 chicken thigh, and 1 Maguey leaf in the center of each banana leaf sqaure.
  • Bring the 4 edges of each square together and tie it with kitchen twine. Place the Mixiote de Pollo into the steamer basket, cover, and decrease the heat to medium-low. Cook for an hour.
  • Place the Mixiote de Pollo onto a serving dish, cut the kitchen twine, and open the parchment paper to reveal the chicken inside.
  • Serve on banana leaves with rice and any garnish you have on hand.

Nutrition

Calories: 338kcalCarbohydrates: 25gProtein: 20gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 152mgSodium: 2654mgPotassium: 763mgFiber: 21gSugar: 14gVitamin A: 8019IUVitamin C: 23mgCalcium: 73mgIron: 5mg
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