How to Cook a Whole Chicken a la Adriana
I was out of homemade chicken broth, so I thought it was time to buy a whole chicken at the SFC farmers mkt. Of course, you make the broth from the left-over bones and whatnot, so I had to figure out what I was going to do with all that meat. And most people probably don’t have this dilemma, but because I eat meat so infrequently and because I live alone, I had to put some thought into what to do with the meat and how to do it.
I decided I wanted to make chicken with a Mexican touch. I (literally) turned to my co-worker, Adriana, a verified Mexican who makes wonderful food, for some ideas. And thus was born: Chicken a la Adriana.
- 1 whole chicken, broken down into pieces
- 6 ancho chiles
- 3 guajillo chiles
- 6 garlic cloves
- Remove the stems from the chiles and shake out the seeds. Discard or compost seeds. Place the chiles in a bowl and pour enough boiling hot water to cover them. Let soak for 20 minutes.
- Wash your hands because you will have chile residue on your hands. However, due to the baking process, this dish is not spicy.
- Cut the chicken into parts. You may want to consult a video if you are a novice (like me).
- Save the neck and back for broth and set aside.
- Place the breast, leg, thighs, and anything else in a gallon ziplock bag. Place in refrigerator.
- Put soaked chiles and 6 cloves of garlic into blender with a little bit of the chile-soaking water (enough so that it will blend).
- Blend chiles and garlic until completely smooth.
- Pour sauce over chicken in ziplock bag. Make sure all chicken parts are covered with the sauce. Close bag.
- Place in refrigerator and let marinate for 30 minutes.
- Meanwhile, pre-heat oven to 375 degrees.
- Lightly grease 9 x 13 baking pan. Place marinated chicken pieces into baking pan and a cup or two of the marinade.
- Bake covered for 1 hour, or until chicken is baked through.
- Serve as whole pieces or cut chicken pieces up for use in tacos or burritos.
- The dried chiles can be purchased at any Mexican grocery store. I purchased mine at Fiesta here in Austin.
- Anchos are actually dried poblanos (the traditional chile relleno pepper) and guajillos are dried mirasol chiles. Most good Mexican cookbooks have an index of chiles which is very helpful!
- Again, this dish is not spicy, so don’t be afraid of cooking with chiles!