10m
PREP TIME
1hr
COOK TIME
308
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 2 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 4 El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero), stemmed and seeded
- 1 cup boiling water
- 2 teaspoons El Guapo® Rosemary (Romero)
- 1 teaspoon El Guapo® Whole Oregano (Oregano Entero)
- 1 teaspoon kosher salt
- 1/2 teaspoon El Guapo® Ground Cumin
- 3 medium garlic cloves
- 3 tablespoons olive oil
- 1 whole chicken (about 4 to 5 pounds), butterflied
INSTRUCTIONS
- 1 Preheat oven to 400°F. Wipe outside of chilis with damp paper towel to remove any dust. Heat large skillet on medium-high heat. Toast chilis in hot pan until fragrant, about 30 seconds per side.
- 2 Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 20 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container. Place 1/4 cup of the chili soaking liquid, rosemary, oregano, salt, cumin, garlic and olive oil in blender container; cover. Blend on high speed until smooth. (Discard remaining soaking liquid.)
- 3 Pat chicken dry with paper towels. Place chicken in large cast iron or oven-proof skillet. Rub Chili and Rosemary Paste under skin and all over chicken.
- 4 Roast chicken 50 to 55 minutes, basting with pan juices every 20 minutes, until internal temperature reaches 165°F. Remove chicken from skillet. Transfer to clean cutting board and let rest 15 minutes before slicing. Serve with beans and rice, if desired.
