Garlic, Chile, and Cumin Roast Chicken
Rubbed and marinated in a spicy adobo-like sauce of dried chiles, abundant garlic, toasted cumin, and olive oil, this easy roast chicken is packed with flavor. Some of the rub chars a little as the bird roasts, adding another wonderful dimension. The chicken is delicious hot, at room temperature, or cold. You’ll like having leftovers; they are great for sandwiches and tortas.
Ingredients
- 4 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, preferably moritas, stemmed
- Water
- 2 teaspoons cumin seeds
- 15 garlic cloves, peeled
- 2 teaspoons kosher salt, plus more if needed
- 1/3 cup olive oil, plus more for the baking sheet
- 3 1/2 to 4 pounds bone-in chicken pieces (8 to 10 legs, thighs, and/or halved breasts)
- 1 cup canned chicken broth or homemade chicken stock
Instructions
- Place the ancho and chipotle chiles in a saucepan, cover with water, and bring to a boil. Reduce the heat to medium and simmer, pushing the chiles down into the water from time to time to submerge, until they soften, 10 to 15 minutes.
- Remove from the heat and fish out the peppers from the saucepan. Don’t toss the cooking liquid! When they are cool enough to handle, remove the seeds from the chipotles.
- Heat a small skillet over medium-low heat. Add the cumin seeds and toast, stirring or shaking the pan constantly, until fragrant and very slightly darkened, 45 seconds to 1 minute. Immediately move to a small bowl or plate.
- Place the chiles in a blender, along with 1/2 cup (120 ml) of their cooking liquid. Add the garlic, cumin seeds, salt, and olive oil and purée until smooth. Scrape into a large bowl and let cool slightly.
- Add the chicken to the chile-garlic marinade and turn to coat each piece thoroughly. The chicken can be marinated up to 2 days ahead, covered and refrigerated.
- Preheat the oven to 450°F (230°C).
- Generously oil a large rimmed baking sheet. Place the chicken skin-side down on the baking sheet and coat with any marinade remaining in the bowl. Sprinkle with a little salt. Roast until the marinade begins to darken and the chicken takes on some color, about 15 minutes.
- Reduce the temperature to 375°F (190°C), turn the chicken pieces over, and spoon on any marinade and juices from the baking sheet. Pour the chicken broth onto the baking sheet and return to the oven.
☞ TESTER TIP: If the baking sheet you are using doesn’t have high sides, wait until the chicken is back in the oven before pouring in the chicken broth.
- Roast until the chicken is cooked through to an internal temperature of 165°F (74°C) and juices, if any, run clear when pierced with a knife, 40 to 50 minutes.
- Serve hot, at room temperature, or cold.
Nutrition
Serving: 1serving | Calories: 1053kcal | Carbohydrates: 33g | Protein: 61g | Fat: 77g | Saturated Fat: 18g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 1479mg | Fiber: 11g | Sugar: 16g