Recipe courtesy of Marcela Valladolid
Adobo-Rubbed Chicken
Total:
1 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

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