Adobo, by definition, is a chile paste or mixture that you spread on chicken or meat before cooking. Usually it is a mix of chiles, but just using the guajillo makes for easy prep and you still get a wonderful adobo. Flattening the chicken allows you to mark it on the grill (love getting one of those charred pieces of skin!) and also shortens the cooking time. Smear the chicken with the adobo while you cook it and make sure to use all of it up Serve with warm corn tortillas and slices of queso fresco for some stellar tacos.
- 2 tablespoons vegetable oil
- 1 small white onion, chopped
- 2 garlic cloves, roughly chopped
- 10 dried guajillo chiles, stemmed, seeded, and cut into 2-inch pieces
- 1½ cup chicken broth, preferably organic
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, backbone removed, flattened slightly
Preheat the oven to 375°F.
Heat the oil in a heavy medium saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the chiles and cook until darkened on both sides, about 1 minute.
Pour in the broth and bring to a boil. Cook until the chiles are soft, about 5 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat a large ovenproof grill pan over medium-high heat. Meanwhile, rub half of the adobo mixture all over the chicken. Sear the chicken, breast side down, until grill marks appear, about 6 minutes. Turn the chicken breast side up and transfer to the oven. Roast the chicken, basting with the remaining adobo sauce every 20 minutes, until an instant-read thermometer inserted registers an inner temperature of 180°F, about 40 minutes.