Ingredients
- 1 whole chicken, innards removed and washed
- 2 chipotles in adobo
- 1 cilantro sprig
- 2 cups Spanish extra-virgin olive oil
- 2 garlic cloves
- 1 white onion, chopped
- 1 jalapeno, chopped
- Salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By r_mirsky_7092576
Fort Collins, CO
on August 19, 2008
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Awful recipe. The rub was runny and didn't stick to the chicken. The cooking time was totally off. I had to cook the chicken MUCH longer than stated. And the chicken wasn't very tastey. It should have been a simple, easy recipe but it was disaster.
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