Chicken Pibil


  • 1 lb (500 g) chicken breast
  • 1 cup fresh-squeezed orange juice
  • 2 guajillo chili peppers
  • 1 tsp oregano
  • Pinch cinnamon
  • 1 tsp garlic powder or 3 garlic cloves
  • 3 tbsp apple cider vinegar
  • 1¾ oz (50 g) achiote paste, half-package
  • 2 cloves
  • ¼ onion
  • ½ cup lemon juice
  • ¼ cup red onion, julienned
  • 2 habanero chili peppers, deveined and sliced
  • 3 tbsp white vinegar
  • Salt and pepper
  • Oregano powder, to taste
  • 2 bay leaves
  • 1 cup Manchego cheese, grated
  • Corn tortillas
  • Seed the chili peppers and soak in boiling water. Let stand 5 minutes, strain, and set aside.
  • Add the orange juice, soaked chili peppers, oregano, cinnamon, garlic powder, vinegar, achiote, cloves, and onion to a blender. For more flavor, I recommend marinating the chicken in this sauce for 30 minutes.
  • Add chicken and sauce to Instant Pot®. Make sure the steam release handle is turned to Sealing . Press Pressure Cook and set time to 20 Minutes .
  • While chicken is cooking, put the habanero sauce ingredients into a bowl and set aside. (This sauce tastes better the next day.)
  • Once chicken is cooked: Shred the chicken, return to the pot and leave over low heat for a few minutes.
  • Serve on tacos, cheese crisps, sandwiches or toast.
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