Doña Ángeles Reveals Her Secret to Juicy, Smoky Chicken Without a Pit

Doña Ángeles, a traditional Mexican cook, has shared her time-honoured recipe for chicken breast recipes. The dish combines rich flavours with a unique cooking method that avoids the need for an open pit. Instead, she uses banana leaves and a pot to recreate the smoky, tender texture of classic barbecue.

Her approach also highlights another beloved recipe: bacalao a la vizcaína, a cod dish in a spiced tomato-pepper sauce. Originally from Spain's Basque region, it became a staple in Veracruz, Mexico, often served during New Year celebrations.

The chicken breast recipes begins with selecting the right cuts. Doña Ángeles recommends bone-in, skin-on pieces like thighs and drumsticks for their fat and collagen, which keep the meat juicy. Wings can be added to deepen the broth's flavour, though breast meat requires careful handling to prevent dryness.

For the marinade, she blends ancho, guajillo, and morita chiles with spices: cinnamon, cloves, cumin, and black pepper. The chicken soaks in this mixture for 30 minutes before cooking. Instead of a traditional pit, she lines a pot with banana leaves, steaming the meat over medium heat until fully tender.

Her recipe serves about six people, using 2½ lbs (1.1 kg) of chicken. Once cooked, the dish is best enjoyed with warm tortillas, salsa, or a side of white rice.

Alongside this, her bacalao a la vizcaína reflects a centuries-old tradition. The cod is simmered in a rich tomato-pepper sauce, a method brought from Vizcaya, Spain, to Mexico. Today, it remains a festive favourite, especially during New Year celebrations in Veracruz.

Doña Ángeles' recipes showcase the blend of Spanish and Mexican culinary traditions. Her chicken breast recipes offers a practical twist on pit-cooking, while her bacalao a la vizcaína keeps a historic dish alive. Both methods rely on slow cooking and bold flavours, making them ideal for gatherings and celebrations.