Active Time

　　40 minutes

　　Total Time

　　2 hours, plus marinating time

　　Some things are best left untouched, and steaming mixiotes is not only traditional, but it allows the chicken to get juicy and tender. The chicken is marinated in a rich blend of toasted guajillo, ancho, garlic, spices, apple cider vinegar, and aromatics, resulting in a complex and flavorful adobo. After marinating overnight, the chicken is placed on individual squares of parchment paper with a spoonful of reserved adobo and an avocado leaf, then carefully folded and tied with twine to create individual packets. Serve the steamed mixiotes for each of your guests to unwrap, with diced onions and lime wedges on the side.

　　This chicken mixiotes recipe was medically reviewed by Meghan Goodman, MS, RDN, CDCES, CDN as a part of this heart-healthy recipes collection. Talk to your care provider about whether it’s right for you.

　　All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

　　

What you’ll need

　　Chevron

　　Chevron

　　Guajillo Chiles

　　$7 At Amazon

　　Ancho Chiles

　　$7 At Amazon

　　Avocado Leaves

　　$8 At Amazon

　　Parchment Paper

　　$30 $16 At Amazon

　　

Ingredients

8 servings

　　3 dried guajillo chiles, stemmed, seeded (about ½ oz.)

　　2 dried ancho chiles, stemmed, seeded (about 1 oz.)

　　2 garlic cloves, unpeeled

　　2 allspice berries

　　1 1” cinnamon stick

　　1 whole clove

　　4 large skinless, boneless chicken breasts (about 2 lb. total)

　　1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided

　　1 small yellow onion, coarsely chopped (about 1½ cups)

　　¾ cup low-sodium chicken broth

　　¼ cup apple cider vinegar

　　1 tsp. dried oregano

　　½ tsp. dried marjoram

　　8 dried avocado leaves (or 8 dried bay leaves and 8 mint sprigs)

　　3 limes, divided

　　1 small red onion, finely chopped (about 1½ cups)

　　

Special Equipment

8 13x13” parchment paper squares

　　8 12” pieces kitchen twine

　　

Step 1

Heat a large cast-iron skillet or comal over medium heat. Add 3 dried guajillo chiles, stemmed, seeded (about ½ oz.), 2 dried ancho chiles, stemmed, seeded (about 1 oz.), 2 garlic cloves, unpeeled, 2 allspice berries, one 1” cinnamon stick, and 1 whole clove. Toast, stirring often, until chiles start to slightly puff and dry out and spices are fragrant, 6–8 minutes. Transfer to a medium bowl. When cool enough to handle, peel garlic.

　　

Step 2

Transfer toasted chiles (reserve spices and garlic) to a small saucepan and fill with enough water to cover by 1” (about 4 cups). Bring to a boil over medium-high heat, pressing on chiles to submerge. Remove from heat, cover, and let stand until chiles have softened, about 15 minutes.

　　

Step 3

Meanwhile, cut 4 large skinless, boneless chicken breasts (about 2 lb. total) in half crosswise. Season on both sides with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Transfer to a large bowl or resealable plastic bag.

　　

Step 4

Strain and transfer chiles to a blender; discard soaking liquid. Add 1 small yellow onion, coarsely chopped (about 1½ cups), ¾ cup low-sodium chicken broth, ¼ cup apple cider vinegar, 1 tsp. dried oregano, ½ tsp. dried marjoram, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and reserved spices and garlic. Purée until thick and smooth, about 2 minutes. Pour adobo over chicken and turn to coat. Cover bowl or seal bag and refrigerate at least 6 hours or up to overnight.

　　

Step 5

Lay out eight 13x13” parchment paper squares. Place 1 piece of chicken on each and top with a spoonful of marinade and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold all corners of parchment square toward the center and tightly tie with 12” twine.

　　

Step 6

Pour water into a steamer pot and place a steamer basket above water level. Bring water to a boil over medium-high heat. Arrange parchment packets in steamer basket in a single layer. Cover tightly, reduce heat to medium, and steam, checking occasionally to make sure there's enough water in the bottom, until chicken is tender and cooked through and an instant-read thermometer inserted into thickest part registers 165°, 40–50 minutes.

　　

Step 7

Meanwhile, slice 2 limes into wedges. Juice remaining 1 lime (about 2 Tbsp.) into a small bowl. Add 1 small red onion, finely chopped (about 1½ cups), to lime juice and let sit at room temperature until ready to use.

　　

Step 8

Transfer packets to a large platter. Discard avocado or bay and mint leaves. Serve with marinated onions and lime wedges alongside.