Mexican Style Oven Roasted Chicken
For the Rub
- 4 cloves of garlic
- 3 bay leaves
- 1 tablespoon of cumin
- 4 cloves
- 1/2 onion chopped
- salt
- pepper
- oregano
For the marinade
- 1/2 stick of butter
- 3 tablespoons of mayonnaise
- 2 tablespoons of mustard
For the Stuffing
- 1/4 pound of ground beef
- 1 potato cleaned and diced
- 2 carrots cleaned, peeled, and cut into small pieces
- 1 handful of raisins optional
For the Adobo Sauce
- 5 guajillo chilies boiled, peeled, and deseeded
- 1 ancho chilie boiled, peeled, and deseeded
- 1 tablespoon of Knorr® Tomato with Chicken Granulated Bouillon - 2.2 lbs
- 1-3 peppers from a can of La Morena® Chipotle Peppers in Adobo
- 1/2 cup of cola
Start by combining the spice mixture and then use it to cover the whole chicken.
Combine the stick of butter (cut into small pieces) with the mayonnaise and the mustard and then cover the entire chicken. Cover in plastic and let marinate all night.
Make the filling by cooking the ground beef and then adding the rest of the ingredients. Put inside the chicken.
Combine all of the ingredients for the Adobo sauce in a blender and blend until everything is combined and broken down. Pour over the chicken.
Bake at 400 degrees for 1.5 hours.