Mercadito’s Pollo a las Brasas (Adobo Chicken)
Unless you are adept at deboning a whole chicken (there’s a great Jacques Pepin tutorial on YouTube), I’d suggest simply breaking the breastbone with a mallet or using kitchen shears to cut the ribs along the breastbone, so you can flatten to sear and bake.
For the adobo:
20 dried guajillo chiles
3 onions, chopped
10 bay leaves
8 garlic cloves, peeled
1 tablespoon black peppercorns
For the chicken:
1 whole chicken, skin on, deboned
1 tablespoon olive oil
Mayonnaise, as needed
Corn tortillas, to serve
Pico de gallo
Make the adobo: Place all the ingredients in a large pot, then add enough water to cover. Bring to a boil, reduce to simmer and cook 45 minutes. Strain, reserving the cooking liquid. Puree the solids with 1/4 cup of the reserved cooking liquid. Add more cooking liquid as needed to get a thick puree. Press once more through a medium sieve, discarding any pulp that will not pass through. Weigh the adobo and add an equal amount of mayonnaise. Mix well.
To make the chicken: Rub the chicken with the adobo-mayonnaise mixture. Heat the oil in a sauté pan, sear the chicken on all sides and finish cooking in the oven at 350 degrees until thermometer reaches 165 degrees. (About 45 minutes for a 2.5-pound deboned chicken, 70 minutes for bone-in.)
Slice chicken and serve with corn tortillas and pico de gallo. Makes 4 servings.
Source: Adapted by Linda Cicero from Mercadito restaurant.
Per serving: 470 calories, (62 percent calories from fat), 32.0 g fat, (7.8g sat fat, 11.2g mono fat), 112 mg cholesterol, 29.0 g protein, 16.0g carbohydrate, 2.5 g fiber, 199 mg sodium.