Mexican Roadside Chicken
This spicy roadside chicken is one of the simplest ways to make a Mexican-infused one pot meal.
- 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
- freshly ground pepper
After rinsing the vegetables, roughly chop them into 1/2 inch sized chunks
Season with salt and pepper. Drizzle with oil
Use the vegetables to form a layer in a cast iron skillet (or roasting pan).
De-stem and de-seed the chiles.
Briefly roast the chiles in the oven (or flash them on a hot skillet)
Grind the chiles using a spice grinder or blender
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.
Pat the chicken dry using paper towels
Thoroughly rub the chili paste into the chicken, getting under the skin when possible.
Slice an entire garlic bulb lengthwise and place inside the cavity of the chicken
Confirm there are no giblets inside the cavity of the chicken
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.
When done, let rest on counter for 5-10 minutes before eating
If your bird is splaying open you can use kitchen twine to tie the legs together.
Double the moritas (or other heat source) if you prefer things on the spicier side.