Adobo-Rubbed Chicken (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
1 small white onion, chopped |
2 cloves garlic, roughly chopped |
10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces |
1 cup chicken broth, preferably organic |
salt and freshly ground black pepper |
1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly |
12 corn tortillas, warmed |
lime wedges, for serving |
Directions:
1. Preheat the oven to 375 degrees F.
2. Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.
3. Preheat a grill or large grill pan over medium-high heat.
4. Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.
5. Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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