Adobo Chicken with Grilled Chile Limon Corn

Adobo Chicken with Grilled Chile Limon Corn

Yields 4 servings

 Ingredients:

2 tablespoons canola oil

1 small white onion, chopped

3 garlic cloves, chopped

10 guajillo chiles, stemmed, seeded and broken into 2-inch pieces

4 chile de arbol, stemmed

1 tablespoon ground cumin

½ tablespoon Mexican oregano

2 cups chicken broth

Salt and freshly ground pepper

1 whole chicken (about 4 lbs.), cut into pieces (leave skin on)

Directions:

1. Preheat the oven to 375ºF.

2. heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the chiles and cook until slightly darkened on both sides, about 1 minute.

3. Pour in the broth and bring to a boil. Cook until the chiles are soft, about 5 minutes. Transfer to blender, add oregano, cumin and season with salt and pepper. Puree until smooth.

4. Heat a large stove top grill pan to medium/high heat. Divide the adobo sauce into two separate bowls. With a basting brush, brush adobo sauce all over the chicken pieces. Reserve the second bowl of adobo sauce for once the chicken is cooked. Sear the chicken pieces, skin sides down, until grill marks appear, about 5 minutes. Turn the chicken and transfer to a baking dish, then into the oven. Roast the chicken, basting with adobo sauce every 15 minutes. Roast for about 50 minutes or until an instant-read thermometer inserted registers an inner temperature of 180ºF.

For the Grilled Chile Limon Corn:

6 ears of corn, cleaned

Tajín brand, chile limon powder

Salt and fresh cracked pepper

Olive oil or canola oil

Chopped cilantro

Lemon or Lime wedges

Other Toppings: Mexican crema, mayonnaise, crumbled cotija cheese or Parmesan