1    Garlic Clove

      3    Tbl. Vegetable Oil

      1    Med. Onion, sliced

      4    Lg. Banana leaf sections,

           -including center rib
      1    (3 Lb) Chicken, quartered

           Salt
  If you don't have banana leaves for this Yucatan specialty, use foil only.
  Recado Colorado made with lime or lemon juice
  Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set aside.
  Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but
  not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch
  sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place
  banana leaf in center of foil. Rub 1 chicken quarter with some of the
  remaining oil. Place chicken on banana leaf. Spread 1/4 of the Recado
  Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add
  1/4  of the cooked onion. Wrap banana leaf around chicken to cover. Fold

  foil over banana leaf and crimp to close securely. If you use small pieces
  of banana leaf, overlap them to enclose chicken completely. Continue until
  all chicken quarters are seasoned and wrapped. Place in a single layer in a
  large baking pan. Bake 1 hour. Remove foil and drain off excess juices.
  Serve chicken wrapped in the leaves.
  Makes 4 servings.
  RECADO COLORADO **
  1 Tbl    Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice,

  Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to
  make a paste. Makes about 3 Tablespoons.
  From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4