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Prepare the Chile Paste:

Prepare the Meat Rub:

Cook the Meat:

  • Onion(s), coarsely chopped 1 ea
  • Bay leaves 2 each
  • Garlic, finely diced 6 cloves
  • Chicken, whole, bone in, skin on, 3.5lb, can be in parts 1 ea

To serve:

  • Chopped cilantro 1 cup
  • Lime wedge 2 pc
  • Avocados, mashed 4 each
  1. Prepare the Chile Paste:

    • Toast the chilies on a hot griddle or skillet over medium heat until browned, not burned.
    • Remove the seeds and veins, then place the chilies in a bowl and cover them with hot water for 15 to 20 minutes until rehydrated. Reserve 2 cups of chili rehydration water.
    • Process chilies, water, vinegar and Knorr® Professional Liquid Concentrated Chicken Flavor Base in a blender to make a smooth paste.
  2. Prepare the Meat Rub:

    • In a small bowl, mix the salt, pepper, cloves, oregano, cumin, cinnamon, thyme and Knorr® CALDO DE POLLO together.
    • Rub the meat well with the mixture. Coat the meat with half the chili paste (70g).
    • Cover loosely with plastic wrap and let it marinate overnight in the refrigerator.

  3. Cook the Meat:

    • Add the coarsely chopped onion, bay leaves and diced garlic to a roasting pan.
    • Add the chicken and marinate to the roasting pan, cover tightly with foil, and bake for 2 hours at 350°F.
    • Remove the chicken from the oven.

  4. To serve:

    Pull the chicken meat off the bone. Mix shredded chicken with the cooking sauce and serve in tacos or tostadas garnished with cilantro, lime and avocados.
  5. Note:

    Chicken can be served cut into larger pieces with its flavorful juices as the sauce. Remaining sauce can also be thinned out with broth and served on the side.
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