Castel in the mountains
By Brandy Ringgard
This Mexican Roasted Chicken is normally prepared on a spit in the markets of Mexico. But, you don't need to jump on a plane or head over to Cozumel to get the flavor you're looking for at home. Roasting in the oven seals in all of the natural flavors and juices so they can develop slowly.
INGREDIENTS: – 1 whole chicken ( about five pounds is perfect) – One Medium onion – 1 Ancho chile – A Single serrano chile – 2 teaspoon cumin – 1 teaspoon cinnamon – ½ teaspoon onion powder – 3 tablespoons oil divided – 1 garlic bulb – salt to taste – freshly ground pepper to taste For Garnish: – lime wedges
1. De-stem and de-seed chilies or leave seeds intact, then flash cook in a hot, dry skillet. 2. Blend chilies, oil, cumin, and onion powder until smooth. 3. Line the bottom of a large skillet with sliced onion rings and place the chicken on top. 4. Pat the chicken dry, then drizzle with oil and season with salt and pepper. 5. Rub the chili paste into the chicken, including under the skin.
Procedure
6. Place sliced garlic inside the cavity of the chicken. 7. Roast the chicken at 350F for 90 minutes or until the inner thigh temperature reaches 160F and the juices run clear. 8. Let the chicken rest before slicing and serving. 9. Garnish with a lime wedge before serving. 10. The total cooking time is about 1.5 hours.
Procedure
– Low Carb Tortillas and Pico de Gallo – Riced Spanish Cauliflower – Side Salad – Bacon Guacamole – Low Carb Frijoles Refritos – Margaritas – And maybe some creamy, dreamy Flan for dessert
Can I make the Mexican Roasted Chicken recipe ahead of time? Yes! The roasted chicken will keep in the fridge for 3-4 days. What Can I do with the leftover Mexican Style Roasted Chicken? If you are going to have leftovers for longer than a few days, you can freeze the chicken in an airtight container for a couple of months.