This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
4½ hrsIngredients
Directions
In a blender, combine garlic cloves, anchiote paste, chipotle chilies, chicken broth, orange and lime juices, salt and pepper. Blend until smooth.
Pour mixture over chicken placed in a large ziplock bag; massage into chicken and rub under loosened skin. Marinate in refrigerator for at least 2 to 3 hours or overnight, turning and rubbing occasionally.
Place chicken in roasting pan after removing from marinade; reserve marinade and boil and simmer for 20 minutes; cool and reserve, while chicken is roasting.
Roast chicken in 400 degree preheated oven for 1 hour. After first 45 minutes, pour the cooked, reserved marinade over chicken and continue roasting until juices run clear and an instant-read thermometer reads 180 degrees when placed in thickest part of thigh (if using whole chicken).
Let chicken rest, tented with aluminum foil, for 15 minutes before serving.
Love this recipe too, sounds delicious. Thanks for sharing it.