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Categories:
vegetable oil white onion garlic guajillo chiles chicken broth salt chicken corn tortillas lime wedges
Viewed: 40 - Published at: 6 years agoIngredients
- 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
Method
- Preheat the oven to 375 degrees F.
- 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.
- Preheat a grill or large grill pan over medium-high heat.
- 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.
- 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.
