Chicken in Chilmole

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Chicken in Chilmole The Mayan word for spicy sauce, Chilmole has been used in Mexican cuisine for hundreds of years.

  • 6 chicken legs
  • 150g chilmole paste
  • 150ml orange juice
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 80g garlic, dry roasted
  • 1 huge banana leaf, lightly dry roasted
  • 2 red onions, sliced
  • 4 red bell peppers, seeded and cut into thin strips
  • Salt and Pepper
  • Pot beans, to serve
  1. Preheat the oven to 160°C.
  2. Season the chicken with salt and pepper.
  3. Put the chilmole paste, orange juice, lemon juice, vinegar, and garlic into a blender and process until thoroughly combined. Rub the mixture all over the chicken.
  4. Line a roasting pan with a banana leaf, make a layer of chicken pieces, and cover with a layer of onion slices and bell pepper strips. Season with salt and pepper.
  5. Fold the overhang of the banana leaf over the top, making sure the top is completely covered with banana leaf, and bake for about 1½ hours, until the chicken is tender and cooked through.
  6. Remove the pan from the oven and serve the chicken immediately with pot beans.