Go Back
+ servings
Roasted chiucken in pieces on cutting board
Print

Pollo al Horno

Easy oven roasted chicken with a quick red chile adobo!
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes
Servings 5 Servings

Equipment

  • Oven proof skillet

Ingredients

  • 6-8 chile California or guajillo peppers dried chiles
  • 3 cloves of garlic
  • 1 large white onion
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/4 vinegar apple cider or white
  • Salt to taste
  • 1/4 cup Oil
  • 3 1/2 pound roasting chicken
  • Granulated garlic
  • Fresh cracked pepper
  • 2 Limes sliced into thin rings
  • Cilantro chopped

Instructions

  • Remove the stems and seeds from the dried chiles. If they look dusty, wipe them down with a wet paper towel. Transfer the chiles, 1/4 section of onion, 3 cloves of garlic and 4 cups of water to a sauce pan. Bring up to a boil at medium heat. Reduce heat ans continue cooking for 10 minutes. Let cool. Slice the remaining onion and reserve.
  • While the chiles cool, prep the chicken. On a large cutting board, take a pair of kitchen scissors and carefully cut the back bone off from the whole chicken. Open up the chicken, butterflied. Season with salt, pepper and garlic lightly on both sides. Set aside.
  • Drain the water from the chile mixture and transfer to the blender. Add 1 tsp cumin, 1 teaspoon oregano,1/4 cup white vinegar, 1 cup tap water and salt to taste. Blend on high until very smooth. Transfer to a sauce pan and heat below medium for 10 minutes. Taste for salt. Let cool.
  • In a large, oven proof pan, heat 1/4 cup grapeseed oil to medium heat for 5 minutes. Preheat your oven to 350 degrees F.
  • Sear the chicken, skin side down for 5-6 minutes. Flip it over and sear the other side. Baste the chicken with red chile sauce/adobo as you sear it. Add the reserved onion, chopped cilantro and sliced lime around the chicken. Season with salt and pepper. Drizzle with a little oil.
  • Transfer to preheated oven. Roasted uncovered for 45 minutes to 1 hour or until internal temperature of thighs reads 165 degrees F. Baste the chicken with more adobo-sauce as it roast. Remove from oven and let rest for 15 minutes before slicing. Serve chicken with your favorite sides like rice, beans and a salad. Or just break out the warn tortillas and salsa!

Notes

The red chile adobo recipe yields enough for two chicken recipes. Divide the sauce into equal portions. Make sure you only use one half to do the basting and discard it afterwards. You can serve the extra sauce with chicken or store it for another recipe.