Chef Pati Jinich visits Valle de Guadalupe, Mexican Wine Country, and prepares a Garlic and Cumin Rubbed Chicken on Season Seven of Pati’s Mexican Table.
Serves 4-5
INGREDIENTS
- 4 ancho chiles stemmed and seeded
- 2 dried chipotle chiles stemmed and seeded, moritas
- 15 garlic cloves
- 2 teaspoons cumin seeds
- 2 teaspoons kosher or sea salt or more to taste
- 1/3 cup olive oil plus more for greasing the baking sheet
- 1 3-4 pound chicken cut up into 10 serving pieces (breasts cuthalf)
- 1 cup chicken broth
TO PREPARE
STEP ONE. Place the ancho and chipotle chiles in a saucepan, cover with water and set over medium-high heat until it comes to a boil. Simmer at medium heat for 10 minutes, until the chiles are completely rehydrated.
STEP TWO. Place the rehydrated chiles into the jar of a blender, along with 1/2 cup of their simmering liquid, the garlic, cumin seeds, salt and olive oil. Puree until completely smooth. Scrape into a bowl and let it cool.
STEP THREE. Place the chicken in a container and cover completely with the garlic and cumin marinade. You can marinate it covered in the refrigerator up to two days. But you may also roast it right away without marinating ahead of time.
STEP FOUR. If you marinated the chicken ahead of time, remove it from the refrigerator. Preheat oven to 450 degrees Fahrenheit.
STEP FIVE. Generously grease a baking pan with oil. Place the chicken on the pan skin side down and sprinkle with a little salt. Put it in the oven and roast for 15 minutes. Carefully remove it from the oven, reduce the temperature to 375 degrees, flip over the chicken pieces and spoon any of the marinade on the bottom of the pan over the chicken pieces.
STEP SIX. Pour the chicken broth onto the bottom of the pan and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and the juices run clear – and there are barely any juices when pierced with a knife.
