FEATURED RECIPE: CHICKEN PIBIL (214 CALORIES PER SERVING) (serves 6) Preparation: 15 minutes Cooking: 45 minutes Ingredients ¼ cup achiote paste 10 peeled clove garlic 2 tsp. Cumin seeds ¼ tsp. Ground cinnamon ½ cup orange juice (freshly squeezed) ½ cup lime juice (freshly squeezed) ¼ cup red wine vinegar 1 ½ tsp. Salt 2 tsp. Cracked black pepper 6 chicken breasts with bones 6 banana leaves cut into halves (pre-toasted) 1 tbs. unsalted butter 2 medium onions diced 2 cups chicken stock 1 tomato Cooking instructions 1. Combine the achiote paste, garlic, cumin cinnamon, orange and lime juices, vinegar, salt and pepper in a blender. Puree until smooth. Pour into a non reactive baking pan, add the chicken and turn to coat. Cover and marinate in the fridge for 2 to 24 hours. 2. Prehead over an 375 degrees F. 3. Cut six 16 x 14-inch sheets of heavy duty aluminum foil. If using banana leaves, place 1 on top of each piece of foil. Center a piece of chicken on each, reserving the marinade. Top each with 2 tomato slices and 1 slice of onion. Wrap and seal the banana leaf and the foil to enclose. Place on a baking sheet. Transfer to the oven and bake 45 minutes. 4. While chicken is baking, melt the butter in a medium saucepan over med-high heat. Saute the onions until golden brown. Stir in the reserved marinade, bring to a boil and cook, stirring frequently for 5 minutes. Add the chicken stock and cook 10 minutes longer. Reserve. 5. When the chicken is ready, remove from the oven and open the packets. Transfer the chicken with the banana leaves to serving plates. Pour any excess juices form the pan into the sauce. Pour the hot sauce over the chicken and serve with rice. Serving Size: 1 breast with sauce Calories: 214 Total Fat: 6 g Saturated Fat: 2 g Sodium: 881 mg Protein: 28 g Total Carbohydrate: 12g Dietary Fiber: 2g [|]