Guatemalan Roast Chicken

Recipes & Wine

Yield: 4 Servings
Prep Time: 30 minutes | Cook Time: 60 minutes

Ingredients:

• 2 dried chipotle chilies
• 2 (3- 4-pound) chickens, cut into serving pieces
• 4 Tablespoons canola oil
• 2 small corn tortillas, toasted and chopped
• 1 cup chicken stock or canned chicken broth
• 6 to 8 ripe tomatillos, depending on size
• 4 cloves garlic, sliced
• 1 cup cilantro leaves
• 1 cup scallions
• 1/2 Spanish onion, peeled and diced
• 2 Tablespoons ground and toasted pumpkin seeds
• Kosher salt and freshly cracked black pepper

Method:

• 1.

  Preheat oven to 350°F. Place the chipotles in a bowl of warm water to hydrate. When they are soft, remove and discard their seeds and stems. Then toast in oven for 15 minutes.

• 2.

  Season chicken with salt and pepper. Choose an oven-proof skillet large enough to hold the chicken pieces in a single layer. Place skillet over medium-high heat and add the oil. When it is very hot add the chicken pieces, skin-side down, and sear for about 2 minutes, until pieces are golden brown. Put the skillet in the oven and bake for 30 minutes.

• 3.

  Place the tortillas, chicken stock, tomatillos, garlic, cilantro leaves, scallions, onion, chipotles and pumpkin seeds in a blender and puree until smooth. Reserve.

• 4.

  Remove the skillet from the oven and place on the stove over medium heat. (Chicken will be partially cooked.) Add the pureed sauce to the hot skillet and stir to coat chicken and combine with pan drippings. Simmer over medium heat for 15 minutes, stirring occasionally, or until chicken pieces are cooked through. Season with salt and pepper to taste. Serve.

Serving Suggestion:

Serve with white rice, a fresh corn and pepper relish and the Charles Thomas Pouilly-Fuisse 2005 »

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