Chile-Rubbed Roast Chicken with Tortilla-Chile Sauce

Name: Chile-Rubbed Roast Chicken with Tortilla-Chile Sauce
Cuisine: Mexican
Ingredients: 12 ounces tomatillos, husked; 12 ounces tomatillos, husked; 8 large garlic cloves, peeled; 1 pound yellow onions, quartered; One 3-pound chicken, excess fat removed; Chile Rub; ½ cup fruity white wine, such as Riesling; 1½ cups rich chicken stock; 1 cup chopped spinach; ½ cup fruity white wine, such as Riesling; 2 serrano chiles, seeded; 2 poblano chiles, seeded; Two 6-inch corn tortillas, lightly toasted; Olive oil for coating; Fresh cilantro sprigs and toasted pumpkin seeds for garnishing (optional); Fresh cilantro sprigs and toasted pumpkin seeds for garnishing (optional); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 large bunch fresh cilantro, stemmed and chopped; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This spicy roast chicken can be done either in the “green” version, as below, or in a “red” version with the following substitutions: red onions for the yellow onions, 3 ounces seeded ancho or dried New Mexico chiles for the poblanos, and drops of fresh lime or lemon juice for seasoning. Both versions make a great party dish served with Green Chile and Cheese Rice.

Ingredients

Americas
Mexico
Main course
Gluten-free

Ingredients

Method