Pollo al horno 3 mexican
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Mexican Style Oven Roasted Chicken

Author Charbel Barker

Ingredients

  • 1 Whole 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

Instructions

  • 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.