Guajillo Roasted Chicken
Traditionally cooked with lamb or goat this hearty dish is a breakfast classic in the Baja regio.
Appetizer/Shareable
Main Course
Ingredients per serving
Prepare the Chile Paste
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Chiles, ancho, dried 3.0 each
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Dried New Mexico chilies 5.0 each
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Dried guajillo chilies 3.0 each
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White wine vinegar 30.0 ml
Prepare the Meat Rub
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Salt 6.0 g
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Black pepper, ground 3.0 g
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Cloves, ground 0.7 g
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Dried mexican oregano 1.5 g
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Cumin, ground 1.3 g
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Cinnamon, ground 1.0 g
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Thyme leaves, fresh 1.2 g
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Chicken, whole, bone in, skin on, 1.57 kg (can be in parts) 1.0 each
Cook the Meat
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Bay leaves 2.0 each
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Onion, coarsely chopped 1.0 each
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Garlic, finely diced 6.0 cloves
To Serve
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Limes, cut into wedges, for garnish 2.0 each
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Avocado, mashed 4.0 each
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Cilantro, chopped, for garnish 50.0 g
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 500 ml 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 andStafford® BLUE LABEL Chicken Broth Base 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.
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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 175°C
- 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 mashed avocado.
