Guajillo Roasted Chicken

Name: Guajillo Roasted Chicken
Yield: 8
Ingredients: 3.0each Chiles, ancho, dried; 5.0each Dried New Mexico chilies; 3.0each Dried guajillo chilies; 30.0ml White wine vinegar; 30.0ml Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack; 6.0g Salt; 3.0g Black pepper, ground; 0.7g Cloves, ground; 1.5g Dried mexican oregano; 1.3g Cumin, ground; 1.0g Cinnamon, ground; 1.2g Thyme leaves, fresh; 1.0each Chicken, whole, bone in, skin on, 1.57 kg (can be in parts); 8.0g Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg; 2.0each Bay leaves; 1.0each Onion, coarsely chopped; 6.0cloves Garlic, finely diced; 2.0each Limes, cut into wedges, for garnish; 4.0each Avocado, mashed; 50.0g Cilantro, chopped, for garnish

Traditionally cooked with lamb or goat this hearty dish is a breakfast classic in the Baja regio.

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Prepare the Chile Paste

Chiles, ancho, dried 3.0 each
Dried New Mexico chilies 5.0 each
Dried guajillo chilies 3.0 each
White wine vinegar 30.0 ml
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack 30.0 ml
Knorr® Professional Chicken Liquid Concentrated Base 946mL 4 pack
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Prepare the Meat Rub

Salt 6.0 g
Black pepper, ground 3.0 g
Cloves, ground 0.7 g
Dried mexican oregano 1.5 g
Cumin, ground 1.3 g
Cinnamon, ground 1.0 g
Thyme leaves, fresh 1.2 g
Chicken, whole, bone in, skin on, 1.57 kg (can be in parts) 1.0 each
Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg 8.0 g
Stafford® Blue Label Chicken Bouillon Base 1 x 5.5 kg
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Sysco

Gordon Food Service

Flanagan

Food Service Direct

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Cook the Meat

Bay leaves 2.0 each
Onion, coarsely chopped 1.0 each
Garlic, finely diced 6.0 cloves

To Serve

Limes, cut into wedges, for garnish 2.0 each
Avocado, mashed 4.0 each
Cilantro, chopped, for garnish 50.0 g

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Seafood

Appetizer / Shareable

Main Course

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Knorr® Professional

Chicken

Traditionally cooked with lamb or goat this hearty dish is a breakfast classic in the Baja regio.

...

Preparation

Prepare the Chile Paste
- Toast the chiles on a hot griddle or skillet over medium heat until browned, not burned.
- Remove the seeds and veins, then place the chiles in a bowl and cover them with hot water for 15 to 20 minutes until rehydrated. Reserve 500 ml of chile rehydration water.
- Process chiles, water, vinegar and Knorr® Professional Liquid Concentrated Chicken Flavor Base in a blender to make a smooth paste.
Prepare the Meat Rub
- In a small bowl, mix the salt, pepper, cloves, oregano, cumin, cinnamon, thyme andStafford® BLUE LABEL Chicken Broth Base together.
- Rub the meat well with the mixture. Coat the meat with half the chili paste (70g).
- Cover loosely with plastic wrap and let it marinate overnight in the refrigerator.
Cook the Meat
- Add the coarsely chopped onion, bay leaves, and diced garlic to a roasting pan.
- Add the chicken and remaining chile paste to the roasting pan, cover tightly with foil, and bake for 2 hours at 175°C
- Remove the chicken from the oven.
To Serve
- Pull the chicken meat off the bone. Mix shredded chicken with the cooking sauce and serve in tacos or tostadas garnished with cilantro, lime and mashed avocado.
Note: Chicken can be served cut into larger pieces with its flavorful juices as the sauce. Remaining sauce can also be thinned out with broth and served on the side.