Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Garlic Clove -including center rib
3 Tbl. Vegetable Oil 1 (3 Lb) Chicken, quartered
1 Med. Onion, sliced Salt
4 Lg. Banana leaf sections,

If you don't have banana leaves for this Yucatan specialty, use foil only.

Recado Colorado made with lime or lemon juice

Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set aside.
Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but
not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch
sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place
banana leaf in center of foil. Rub 1 chicken quarter with some of the
remaining oil. Place chicken on banana leaf. Spread 1/4 of the Recado
Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add
1/4 of the cooked onion. Wrap banana leaf around chicken to cover. Fold
foil over banana leaf and crimp to close securely. If you use small pieces
of banana leaf, overlap them to enclose chicken completely. Continue until
all chicken quarters are seasoned and wrapped. Place in a single layer in a
large baking pan. Bake 1 hour. Remove foil and drain off excess juices.
Serve chicken wrapped in the leaves.

Makes 4 servings.

RECADO COLORADO **

1 Tbl Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice,
Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to
make a paste. Makes about 3 Tablespoons.

From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4

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