Guajillo Roasted Chicken


By Chef Ivan Flowers


Along with other cooking tips, 5-Star Chef Ivan Flowers shares how to make Guajillo Roasted Chicken and talks about the 2nd Annual Battle of the Burgers in Temecula, California, on Big Blend Radio.

Serves 4

1 Chicken, cut into legs, thighs, etc.
5 Dried Guajillo Chilies
2 Cloves Garlic, peeled
½ Medium Sweet White Onion, diced
1 Small Tomato, quartered
1 Tbsp. Sweet Chili
¼ Tsp. Sugar
½ Cup Canola Oil

Preheat oven to 350.

In a sauce pan, boil dried guajillo chilies for 2 minutes. Strain out liquid and put into a blender. Add into the blender: garlic, sweet chili, onion, tomato, sugar and canola oil. Pulse until the mixture becomes smooth.

Pour back into saucepan and cook at simmer for 10 minutes. After 10 minutes, salt and pepper to taste.

Place chicken pieces into a sprayed roasting pan. Brush generously with chili mixture. Put in oven and brush with mixture every 20 minutes until done. Chicken will cook about 45 minutes to an hour. Once removed from oven, brush any remaining sauce over chicken and let rest, tented with foil, at least 10 minutes before serving.

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