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Shredded Pibil-Style Chicken

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by Miguel Galan

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Feel like taking a dinnertime vacation to the Mayan Riviera? Chef Miguel has your ticket with tender, juicy, shredded chicken, spice-rubbed and slow-roasted pibil-style with earthy, peppery achiote, orange juice, and garlic. It’s topped with crumbled queso fresco and served with two hearty sides: rice and black beans, seasoned with cumin and paprika, and simmered with tangy tomatoes and aromatic vegetables; and zucchini sautéed with sweet onions. Each element of this Yucatan-inspired meal is positively bursting with flavor and freshness.

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Nutritional facts

Protein

46g

Carbs

44g

Calories

600

Fat

29g

Ingredients

Chicken ThighCanola and Olive Oil BlendBay LeafTurmericCanned Black BeansOreganoRed OnionRed Wine VinegarCorianderBlack PepperCuminCooking SprayCilantroChili PowderGarlicAchiote PasteZucchiniOnionBasmati RiceKosher SaltQueso FrescoCanned TomatoChicken BaseLemon JuiceOrange JuiceRed Bell PepperPaprika

Reviews

4.1

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 141 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Erin Laine · 02/14/25

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About Miguel Galan

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For as long as Chef Miguel Galan can remember, he has observed his family in the kitchen of their family restaurant in Madrid, preparing traditional Spanish dishes and classic tapas.
After finishing his university film studies, Chef worked for several years as a sound engineer in many films, never leaving behind his passion for cooking, art, and colors. One day, he decided to leave the cinema and return to what has always been his passion, cooking.
He began traveling through several countries, spending several seasons in restaurants in Barcelona, London (The Little Taperia, named best tapas bar in London in 2016), Bristol (working in Chef Jaime Oliver's kitchen), Amsterdam, and Ibiza.
In 2016, Chef Miguel Galan relocated to Los Angeles and became fascinated with the culinary offerings and the possibilities of learning new techniques and recipes. Above all, he began to study food as a form of healing. He became passionate about learning about superfoods, ancient grains, mushrooms, and algae. He began applying them to his recipes with known flavors and ingredients that can promote health. In this manner, he started working with private clients in their kitchens, preparing special diets and looking for ways to help with various health problems. His cuisine is international, with flavors from the Mediterranean and Asia, always making colorful, healthy dishes with balanced flavors.

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