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Three Chili Chicken with Cilantro Sauce
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Three Chili Chicken with Cilantro Sauce

2 hServes 4Nutri-Score C€€
from @thatdudecancook8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • guajillo chilis (stemmed and seeded)Produce3 pieces
  • ancho chilis (stemmed and seeded)Produce3 pieces
  • chipotle chilis (canned, drained)Pantry2 pieces
  • garlic (peeled)Produce5 pieces
  • shallots (diced)Produce3 pieces
  • soy saucePantry37 ml
  • red wine vinegarPantry30 ml
  • limes (juiced)Produce3 pieces
  • olive oilPantry180 ml
  • thyme (leaves stripped from sprigs)Produce10 pieces
  • honeyPantry21 g
  • ground cuminSpices2 g
  • black pepper (ground)Spices2 g
  • whole chicken (spatchcocked, spine removed)Meat1 piece
  • cilantro (loosely packed)Produce60 g
  • jalapeño (seeded and roughly chopped)Produce1 piece
  • kosher saltSpices10 g
  • white wine vinegarPantry60 ml
  • ginger (thumb-sized piece, peeled)Produce20 g
  • white sugarPantry50 g
  • sour creamDairy180 ml

per serving

Nutrition

1,015kcal

Carbs
30 g
Proteins
44 g
Fat
80 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Frying pan
  • Saucepan
  • Oven
  • Mixing bowl

step by step

Method

  1. Soak the chilis

    • Place the guajillo and ancho chilis in a bowl and cover with boiled water.
    • Let them soak until softened.
    Step 1

  2. Sauté the aromatics

    • Sauté the diced shallots, garlic and thyme in a pan until softened and fragrant.
    Step 2

  3. Build and blend the marinade

    • Add the chipotles, soy sauce, red wine vinegar, olive oil, cumin, pepper, honey and lime juice to the pan.
    • Add the soaked chilis and blend everything into a fine paste.
    Step 3

  4. Reserve part of the sauce

    • Set aside about 60% of the mixture in a pot for serving later.
    Step 4

  5. Spatchcock the chicken

    • Remove the spine of the chicken and flatten it.
    Step 5

  6. Marinate the chicken

    • Let the marinade cool, then coat the chicken generously.
    • Refrigerate for as long as possible.
    Step 6

  7. Sear the chicken

    • Sear the chicken skin side down over medium-high heat with a weighted pan on the back.
    • Let the skin crisp before transferring to the oven.
    Step 7

  8. Roast the chicken

    • Roast at 205 °C for 15 minutes.
    • Remove the weight, flip the chicken and return to the oven.
    • Baste a few times during cooking.
    Step 8

  9. Make the cilantro sauce

    • Blend the cilantro, jalapeño, kosher salt, white wine vinegar, lime juice, ginger, garlic, shallots, sugar and sour cream until smooth.
    Step 9

  10. Finish the sauce and serve

    • Warm the reserved marinade in its pot and stir in the cream.
    • Serve the chicken with the sauce and cilantro sauce.
    Step 10
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