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  • 1/2 tsp. ground Chile ancho powder
  • 1/2 tsp. Applewood smoked powder
  • 1/2 tsp. cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp  ground sage
  • ¼ tsp smoked paprika
  • 1/2 tsp. dried oregano, crushed
  • 1/2 tsp thyme
  • 1/4 tsp allspice
  • 1/4 tsp garlic powder
  • 1 tsp. finely shredded orange peel
  • 4 fresh ripe peaches cubed
  • ½ cup orange
  • 1/2 tsp. salt
  • 2 cup shallots (chopped)
  • 5 cloves garlic, minced
  • 2 Sterling silver breast(average weight 10+ oz)
  • Banana leaves
  • 1/4 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 3 cloves garlic, minced

Place the Ground Chile ancho powder, Applewood smoked powder, cumin, cinnamon, ground sage, smoked paprika, crushed dried oregano, thyme, allspice, garlic powder into small mixing bowl, stir to combine. Split mixture into 2 separate bowls with 3-1 ratio.

Salt and pepper chicken to taste. Sprinkle larger half of spice ratio mixture onto chicken, pressing into skin. Set chicken a side in fridge. (30 minute minimum)
Preheat steamer basket oven to 325. Cut banana leaves into four to six 12×9-inch rectangles (size appropriate to be able to completely wrapped and enclosed chicken). Loosely roll up the rectangles and place in a steamer basket oven, but not touching, boiling water. Cover and steam for 20 to 30 minutes or until leaves are soft and pliable. Remove and cool.

Preheat oven to 320. Place peaches cubed into a small sauce pan with, orange juice, orange peel, shallots and garlic. Cook on medium for 10 minutes. In a blender, add peach mixture and bowl of smaller ratio spice mix to blender and blend until smooth. Pour sauce into a bowl. Allow to cool for 15 minutes
Place one or two chicken pieces on each banana leaf rectangle. Place 1-2 tablespoons of sauce over each piece of chicken. Wrap banana leaves around each serving of chicken. Place wrapped chicken pieces in a single layer in a shallow baking pan. Bake in a 320 F oven for 1 hour and 15 minutes. (167 degrees)