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Subanik: recipe illustration
Meat

Subanik

A Guatemalan dish of Mayan origin: chicken steamed with dried chillies, tomato and spices, wrapped in leaves. It has a smoky, fragrant flavour, typical of festivals and family meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the dried chillies in boiling water for 15 minutes, then drain and blend them with the garlic, cumin and a little water.
  2. Mix the chilli paste with the chopped tomatoes and onion, then season the chicken with salt and oregano.
  3. Coat each piece of chicken with the mixture and marinate for 30 minutes in the fridge.
  4. Lay the chicken in a casserole lined with banana leaves, add the stock and close with the remaining leaves.
  5. Cook covered over a low heat for 1 hour, until the meat comes away from the bone.
  6. Open the leaves and serve hot, with rice and tortillas. The cooking juices can be served on the side.

Variations and tips

Oven version. Wrap the chicken in baking paper and bake at 180 °C for 60 minutes.

Using what you can find. Without banana leaves, well-sealed baking paper gives a decent result.

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Original Ecomely recipe.