In the US, the holidays are all about the classics, especially when it comes to food. You can always expect to see roasted turkey, prime rib, and honey ham lining the buffet table. This year surprise your friends and family with this delicious south of the border classic.
The chiles in this recipe provide a great depth of flavor and smokiness without bringing too much heat to the table, so even mild palates can enjoy. This recipe is a chilean classic and typically done with a turkey, but feel free to use whatever poultry you desire, just adjust your cook time according to the size.
We start by removing the seeds and stems of the dried chiles, this will help take away any excess bitterness. Then, rehydrate them as this brings the chiles back to life with even more flavor than when they were fresh. Pureeing them down with plenty of herbs and spices allows this rub to impart excellent flavor and keep the chicken moist while baking. Whether your Christmas dinner is for two or twenty, this recipe is sure to keep your guests coming back for seconds.
Shred any leftover chicken the next day and add to a skillet with 1 cup of chicken stock, and any remaining chile puree for the most incredible chicken tacos.
4 ancho chiles
8 guajillo chiles
6 cups boiling water
1 chicken 6 lbs
2 chipotles in adobo
1 tbsp mexican oregano
1 tbsp cumin seeds
1/2 tsp dried marjoram
1/2 tsp dried thyme
2 tsp salt
2 tsp pepper
4 tbsp red wine vinegar
6 cloves of garlic
3 cups of chicken stock
1 cup olive oil
1. Preheat oven to 450F.
2. Remove the stems and seeds from the dried chiles.
3. Cover in a glass bowl with boiling water for 10 minutes, or until soft.
4. Rinse and pat dry the chicken.
5. Salt and pepper inside and out, and transfer to a roasting pan.
6. Drain the water off of the chiles and add to a blender.
7. Add the chipotles, cumin, marjoram, thyme, salt, pepper, red wine vinegar, olive oil and 2 cups of stock.
8. Pulse until smooth.
9. Add 1 cup of the puree mixture with 1 cup of chicken stock to a saucepan and bring to a boil.
10. Stuff the chicken with lemon and garlic
11. Put the puree stock mixture into the bottom of the roasting pan.
12. Baste the chicken with 1/4 of the remaining puree.
13. Bake for 30 minutes and baste again.
14. Repeat for 90 minutes or until the internal temperature reaches 165 degrees.
15. Let rest for at least 30 minutes. Enjoy!