Guajillo Roasted Chicken
Traditionally cooked with lamb or goat this hearty dish is a breakfast classic in the Baja region.
Appetizer/Shareable
Main Course
Ingredients per serving
Prepare the Chile Paste
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White wine vinegar 2.0 Tbsp
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Dried guajillo chiles 3.0 each
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Chiles, ancho, dried 3.0 each
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Dried New Mexico chiles 5.0 each
Prepare the Meat Rub
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Salt 2.0 tsp
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Ground black pepper 1.0 tsp
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Cloves, ground 0.25 tsp
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Mexican oregano, dried 1.0 tsp
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Cumin, ground 1.0 tsp
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Cinnamon, ground 0.25 tsp
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Chicken, whole, bone in, skin on, 3.5 lbs, can be in parts 1.0 each
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Thyme, leaves, fresh 1.0 tsp
Cook the Meat
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Bay leaves 2.0 each
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Garlic, finely diced 6.0 cloves
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Onion(s), coarsely chopped 1.0 each
To serve
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Chopped cilantro 1.0 cup
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Avocados, mashed 4.0 each
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Limes, cut into wedges 2.0 each
Preparation
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Prepare the Chile Paste
- Toast the chiles on a hot griddle or skillet over medium heat until browned, not burned.
- Remove the seeds and veins, then place the chiles in a bowl and cover them with hot water for 15 to 20 minutes until rehydrated. Reserve 2 cups of chile rehydration water.
- Process chiles, water, vinegar and Knorr® Professional Liquid Concentrated Chicken Flavor Base in a blender to make a smooth paste.
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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 chile paste.
- Cover loosely with plastic wrap and let it marinate overnight in the refrigerator.
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Cook the Meat
- Add the coarsely chopped onion, bay leaves and diced garlic to a roasting pan.
- Add the chicken and remaining chile paste to the roasting pan, cover tightly with foil, and bake for 2 hours at 350°F.
- Remove the chicken from the oven.
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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.
