Guajillo Roasted Chicken

Name: Guajillo Roasted Chicken
Yield: 8
Ingredients: 2.0Tbsp White wine vinegar; 2.0Tbsp Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz; 3.0each Dried guajillo chiles; 3.0each Chiles, ancho, dried; 5.0each Dried New Mexico chiles; 1.0Tbsp Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 7.9 lb; 2.0tsp Salt; 1.0tsp Ground black pepper; 0.25tsp Cloves, ground; 1.0tsp Mexican oregano, dried; 1.0tsp Cumin, ground; 0.25tsp Cinnamon, ground; 1.0each Chicken, whole, bone in, skin on, 3.5 lbs, can be in parts; 1.0tsp Thyme, leaves, fresh; 2.0each Bay leaves; 6.0cloves Garlic, finely diced; 1.0each Onion(s), coarsely chopped; 1.0cup Chopped cilantro; 4.0each Avocados, mashed; 2.0each Limes, cut into wedges

Traditionally cooked with lamb or goat this hearty dish is a breakfast classic in the Baja region.

...

Prepare the Chile Paste

White wine vinegar 2.0 Tbsp
Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz 2.0 Tbsp
Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz
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Dried guajillo chiles 3.0 each
Chiles, ancho, dried 3.0 each
Dried New Mexico chiles 5.0 each

Prepare the Meat Rub

Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 7.9 lb 1.0 Tbsp
Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 7.9 lb
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Salt 2.0 tsp
Ground black pepper 1.0 tsp
Cloves, ground 0.25 tsp
Mexican oregano, dried 1.0 tsp
Cumin, ground 1.0 tsp
Cinnamon, ground 0.25 tsp
Chicken, whole, bone in, skin on, 3.5 lbs, can be in parts 1.0 each
Thyme, leaves, fresh 1.0 tsp

Cook the Meat

Bay leaves 2.0 each
Garlic, finely diced 6.0 cloves
Onion(s), coarsely chopped 1.0 each

To serve

Chopped cilantro 1.0 cup
Avocados, mashed 4.0 each
Limes, cut into wedges 2.0 each

Delivery and Takeaway

Entree

Chicken

Summer

Knorr®

Limited Service Restaurants

Main Course

Full Service Restaurants

Spring

Winter

Fall

Appetizer/Shareable

Traditionally cooked with lamb or goat this hearty dish is a breakfast classic in the Baja region.

...

Preparation

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.
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.
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.
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.
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.