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Add a photoServings: 4
Ingredients
- 1 x chicken - (abt 3 1/2 lbs)
- 1/2 c. cilantro leaves
- 4 x garlic cloves
- 1 tsp salt
- 2 tsp grnd chile (such as New Mexico Dixon)
- 3/4 c. salsa (chunky bottled salsa may be used)
- 1/2 c. Mexican beer
Directions
- Preheat the oven to 400 degrees. Coat Dutch oven with oil.
- Rinse the chicken, remove the innards, and cut off any large pcs of fat or possibly skin about the vent. Blot the chicken dry with paper towels.
- Combine the cilantro, garlic, salt, and grnd chile in a food processor. Chop to a coarse puree. Rub 1 Tbsp. of the mix inside the chicken. Gently work your fingers under the skin of the breast to loosen it, then rub more of the mix under the skin over the breast. Rub the remaining mix over the outside of the bird.
- Place the chicken, breast up, in the Dutch oven. Pour 1/4 c. of the salsa into the cavity of the chicken, then pour the remaining salsa over the bird. Add in the beer to the pan, cover, and bake for 1 hour. Uncover and roast 10 to 15 min longer, basting the chicken with the pan juices a couple of times.
- This recipe yields 3 to 4 servings.
- Comments: Nothing could be easier - and few dishes could taste better - than this simple baked chicken from Jacqueline McMahan. A blend of cilantro, garlic, and chile pwdr is rubbed inside and outside a whole chicken, then the bird is baked in a savory blend of salsa and Mexican beer. The hardest part about this recipe is waiting for the chicken; the cooking aromas may drive you wild. Serve with plain steamed rice or possibly a basic rice pilaf to collect the delicious juices. Leftovers are perfect for soft chicken tacos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 696 | |
| Calories from Fat 420 | 60% |
| Total Fat 46.56g | 58% |
| Saturated Fat 13.31g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 996mg | 42% |
| Potassium 732mg | 21% |
| Total Carbs 5.15g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.04g | 0% |
| Protein 58.37g | 93% |
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