Mexico City Roast Chicken
|Chipotle chiles in adobo||2 Tablespoon, finely chopped|
|Brown sugar||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Tomato paste||2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Onions||2 Large, each cut into 8 wedges (Use Jumbo Ones)|
|Vegetable oil||2 Teaspoon|
|Cilantro leaves||1 Tablespoon|
|Warm flour tortillas||1 Tablespoon|
|Shredded lettuce||1 Tablespoon|
|Lime wedges||1 Tablespoon|
Preheat oven to 450°F.
Remove giblets and neck from chicken; refrigerate for use another clay.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
In small bowl, combine chipotle chiles, brown sugar, chili powder, vinegar, cumin, tomato paste, salt, and cinnamon until blended (mixture will be thick).
With fingertips, gently separate skin from meat on chicken breast and thighs.
Spread chipotle mixture on meat under skin.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
In medium roasting pan (about 15 1/2 by 10 1/2"), stir onions with oil and 1/4 cup water.
Place chicken, breast side up, in pan.
Roast chicken about 1 hour, stirring onions halfway through cooking time.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F.
and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.
Meanwhile, with slotted spoon, transfer onions to platter with chicken.
Skim and discard fat from drippings in pan.