Mexican Style Oven Roasted Chicken

• Gluten free

• Meat

  • 1 Chicken, whole
  • 1/4 lb Ground beef
  • 1 tbsp Knorr tomato with chicken

• Produce

  • 1 Ancho chilie
  • 3 Bay leaves
  • 2 Carrots
  • 4 cloves Garlic
  • 5 Guajillo chilies
  • 1/2 Onion
  • 1 Oregano
  • 1 Potato
  • 1 handful Raisins

• Canned Goods

  • 1 Peppers from a can of la morena chipotle peppers in adobo

• Condiments

  • 3 tbsp Mayonnaise
  • 2 tbsp Mustard

• Baking & Spices

  • 4 Cloves
  • 1 Pepper
  • 1 Salt

• Nuts & Seeds

  • 1 tbsp Cumin

• Drinks

  • 1/2 cup Cola

• Dairy

  • 1/2 stick Butter

Found on mylatinatable.com

Description

Ingredients

• 1 Whole Chicken
• 4 cloves of garlic
• 3 bay leaves
• 1 tablespoon of cumin
• 4 cloves
• 1/2 onion, chopped
• salt
• pepper
• oregano
• 1/2 stick of butter
• 3 tablespoons of mayonnaise
• 2 tablespoons of mustard
• 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)
• 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

Directions

• 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.