Mexico is famous for its chilies, which add sweetness, smokiness, fruity flavour and some heat to dishes.
Serve with: Roasted potatoes, and steamed chayote squash or zucchini drizzled with olive oil and lime juice.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2002
MethodAdobo Sauce: In skillet, toast chilies over medium-high heat until slightly darkened and fragrant, about 2 minutes each side. Seed and break into pieces. Place in bowl and cover with 1 cup (250 mL) hot water; soak for 15 minutes.
In blender or food processor, pur?together chilies with soaking liquid, garlic, onion, vinegar, oil, oregano, salt, pepper, sugar, cumin, cinnamon and cloves. Place chicken in bowl; pour sauce over top. Cover and marinate in refrigerator for 6 hours. (Make-ahead: Marinate for up to 24 hours.)
Reserving marinade, place chicken, skin side up, in roasting pan. Roast in 375°F (190°C) oven for 40 minutes. Spoon reserved marinade over chicken; roast until lightly glazed, about 12 minutes. If darker glaze is desired, broil for 2 minutes
Nutritional facts Per serving: about
- Sodium 285 mg
- Protein 25 g
- Calories 229.0
- Total fat 10 g
- Cholesterol 88 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 22.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 31.0
- Vitamin C 3.0