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  • Ancho chile roast chicken recipe

Ancho chile roast chicken recipe

Posted on May 11th, 2022
by Matthew
Categories:
  • Recipes


Ancho Chile Roast Chicken


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • ancho chile
  • Aromatic
  • flavorful
  • roast chicken
  • smoky

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Ancho chile roast chicken recipe is a flavorful and aromatic dish that will surely impress your taste buds. The combination of ancho chiles, garlic, and spices creates a rich and smoky marinade that infuses the chicken with incredible flavor. Roasted to perfection, the chicken comes out juicy and tender, with a crispy and flavorful skin. Whether you're hosting a dinner party or simply craving a delicious homemade meal, this recipe is guaranteed to satisfy.

Keywords: Ancho chile, roast chicken, flavorful, aromatic, smoky.

Ancho chile roast chicken recipe details


By thesmartcookiecook.com
A recipe of Ancho chile roast chicken recipe. Read more below.
Ancho chile roast chicken recipe, recipe Rating: 4.6
Number of votes:111

I used dried chili peppers to spice up my roast chicken. The flavor gets into the breast meat, and it’s smoky, not spicy.
Ready in: 1 hour 20 mins

Ingredients

Serves: 4
  • 2 dried ancho chile peppers
  • 1 roasting chicken (4 to 5 pounds)
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon chili powder
  • 1 lime
  • 3 garlic cloves, peeled
  • 1 teaspoon oregano
  • 1 bunch cilantro

Preparation method

Prep: 20 mins | Cook: 1 hour

1. Bring a small pot of water to boil. Put two dried ancho chiles in the water and continue to boil for 20 minutes. After the first 10 minutes, pre-heat the oven to 450 degrees F.
2. Meanwhile, remove any giblets from the chicken. Wash the chicken inside and out and pat dry with paper towels. Put in a roasting pan and rub all over with the olive oil. Season all over with the salt, pepper and chili powder. Set in pan with breasts facing up.
3. Poke the lime with a fork a few times and put into the cavity of the chicken. (The holes will allow the juice of the lime to come out as the chicken cooks.) Also put in the garlic, oregano and a generous amount of cilantro.
4. Once the chiles have boiled for 20 minutes, remove them from the water and roughly chop them. Dry up excess water with paper towels.
5. On each of the chicken breasts, gently run your fingers between the breast meat and the skin and separate them. Carefully insert 1/2 of the chopped chiles in one of the breast skin pockets, then 1/2 in the other side.
6. Put pan (with chicken in it, duh) in middle rack of oven. Immediately turn heat down to 400 F. Cook for one hour. Check halfway through cooking and turn pan if one side is roasting more than the other.

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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Ancho chile roast chicken recipe

Recipe type: xarchivex

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  • ancho chile
  • Aromatic
  • flavorful
  • roast chicken
  • smoky

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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