Mexican Roadside Chicken
This spicy roadside chicken is one of the simplest ways to make a Mexican-infused one pot meal.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken
- 1 onion
- 2 carrots
- 2 potatoes
- 1 ancho chile
- 2 morita chiles
- 1/2 teaspoon cumin
- dash onion powder
- 2-3 tablespoons oil
- 1 garlic bulb
- salt
- freshly ground pepper
Instructions
- 1
After rinsing the vegetables, roughly chop them into 1/2 inch sized chunks
- 2
Season with salt and pepper. Drizzle with oil
- 3
Use the vegetables to form a layer in a cast iron skillet (or roasting pan).
- 4
De-stem and de-seed the chiles.
- 5
Briefly roast the chiles in the oven (or flash them on a hot skillet)
- 6
Grind the chiles using a spice grinder or blender
- 7
Add ground chiles to a bowl along with 1/2 teaspoon cumin, dash onion powder, salt, freshly ground pepper, and 2-3 tablespoons of oil. Mix well.
- 8
Pat the chicken dry using paper towels
- 9
Thoroughly rub the chili paste into the chicken, getting under the skin when possible.
- 10
Slice an entire garlic bulb lengthwise and place inside the cavity of the chicken
- 11
Confirm there are no giblets inside the cavity of the chicken
- 12
Roast at 400F for 60-75 minutes until inner thigh temp reads 150-160F or the juices of the inner thigh run clear when pierced.
- 13
When done, let rest on counter for 5-10 minutes before eating