Spicy chiles and sweet tomatoes take on a deep, smoky flavor when pan-roasted in cast iron, giving simple roast chicken the rich, fiery essence of Mexico.
From 30-ingredient moles to simple pico de gallo, Mexican sauces and salsas run the gamut from complex and time-consuming to easy and fast. The chile-tomato marinade and basting sauce in this recipe is easy and fast to make, but its rich smokiness and flavorful heat give it a deeper, more complex taste.
The key to its great flavor is roasting the vegetables and tomatoes in an almost-dry cast-iron skillet. High heat and little oil equal the right amount of char to create a spicy, smoky sauce for simple roast chicken.
Mexican Roast Chicken with Pan-Roasted-Tomato-Chile Sauce
Serves 4
Ingredients
- olive oil, for brushing
- 4 serrano or 6 cayenne chiles (or a mix of both), stems removed
- 1/3 large red bell pepper, cut into 2 to 3 large pieces
- 3 scallions, each cut crosswise into 3 pieces
- 4 large roma tomatoes, cut in half lengthwise and seeded
- 1/2 tsp chile powder
- 1/2 tsp ground cumin
- sea salt
- freshly ground black pepper
- 1 3- to 3 1/2-lb chicken, cut into 8 pieces (or purchase the pieces you prefer)
Preparation
- Heat a cast-iron skillet over medium-high heat. When the pan is hot enough to sizzle a drop of water, brush very lightly with olive oil.
- Add the chiles, bell pepper, and scallions and roast, turning several times, until charred in places, about 5 minutes. Remove the vegetables to a cutting board.
- If needed, brush the skillet with a little more olive oil and add the tomatoes. Roast, turning several times, until the tomatoes begin to char, about 3 minutes. Remove to the same cutting board.
- Roughly chop the roasted chiles, bell pepper, scallions, and tomatoes and add to a food processor. Add chile powder and cumin and season with salt and pepper. Process to a slightly thick puree. You should have about 1 cup of sauce.
- Reserve half the sauce for basting and rub the remaining half beneath the skin of the chicken pieces and all over the outside. Cover with plastic wrap and refrigerate at least 1 hour. (Can also be refrigerated overnight.)
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Place the marinated chicken on the sheet and roast for 30 minutes.
- Turn the chicken over and baste with half the reserved tomato-chile sauce. Roast for 20 minutes longer, then turn the pieces back over and baste with the remaining sauce. Roast for another 10 minutes, then remove from the oven and let rest 10 minutes before serving.
Copyright Pamela Steed Hill. Contact the author to obtain permission for republication.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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