Chicken Mixiote Recipe

Posted by
Rate It!
Chicken Mixiote
Add your photo!
Ingredients
14
Count
Nutrition
672
Calories
Total time
150
Minutes
Comments Print recipe

Ingredients:

  • 6 -12 plastic oven cooking bags
  • 6 -12 sheets aluminum foil, 8 inch squares
  • 4 garlic cloves
  • 3 1/2 cups water
  • 1 medium onion
  • 1 medium tomato
  • 12 small new potatoes
  • 6 medium carrots

Directions:

  1. Salt and pepper the chicken pieces and prick them in several places with a fork. Puree the orange juice, achiote paste, garlic and spices and pour this mixture from the blender into a large bowl. Place the chicken pieces in this marinade and put them aside while you make the sauce.
  2. Put the chiles, in a saucepan with the 3 1/2 cups water and bring them to a boil. When they have reached the boiling point, turn down the heat and let them simmer, covered, for about twenty minutes. Puree them in a blender with the onion, tomato and salt to taste. Strain back into saucepan and simmer the sauce for about 10 minutes.
  3. If using mixiotes, soak them for 5-10 minutes until pliable. Into each mixiote or plastic baggie, put one avocado leaf, a piece of marinated chicken, a few potatoes and carrots, and a few spoonfuls of sauce. Tie each package with twine or string and, if using plastic baggies, wrap each bundle in foil, sealing well.
  4. Put water into a large pot with a rack (or, if you have one, a tamale steamer) and place the mixiotes on the rack. Cover tightly and steam 1 1/2 -2 hours. Thighs will take longer than breasts, so if you're using breasts, check one package after the first 1 1/2 hours. To serve, unwrap the foil if you used it, and place each mixiote in a soup or stew bowl. Each person unties and unwraps his own mixiote, letting the liquid flow into the bowl with the chicken. Serve with sliced avocado and tortillas. The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews.
  5. This wrapping, also known as a mixiote, is the outermost layer of a maguey leaf, called a penca. If you don't live near a Mexican market where you can buy mixiotes, you can use papel para mixiotes, which are simply plastic baggies, a commonly used substitute. If you use plastic baggies, wrap each bagged bundle in foil before steaming.
  6. This recipe for Mixiotes serves/makes 12.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 672.24 Kcal (2815 kJ)
Calories from fat 370.45 Kcal
% Daily Value*
Total Fat 41.16g 63%
Sodium 109.26mg 5%
Potassium 1593.76mg 34%
Total Carbs 73.78g 25%
Sugars 30.07g 120%
Dietary Fiber 22.2g 89%
Protein 10.39g 21%
Vitamin C 37.3mg 62%
Vitamin A 1.6mg 54%
Iron 4.3mg 24%
Calcium 87.6mg 9%
Amount Per 100 g
Calories 142.36 Kcal (596 kJ)
Calories from fat 78.45 Kcal
% Daily Value*
Total Fat 8.72g 63%
Sodium 23.14mg 5%
Potassium 337.5mg 34%
Total Carbs 15.62g 25%
Sugars 6.37g 120%
Dietary Fiber 4.7g 89%
Protein 2.2g 21%
Vitamin C 7.9mg 62%
Vitamin A 0.3mg 54%
Iron 0.9mg 24%
Calcium 18.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 16.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top