Our Chipotle Morita Paste lends a spicy, slightly smoky aroma to anything it touches. In this recipe, it forms the foundation for a rustic red marinade for chicken.
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Ingredients
Makes 4 to 6 servings
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1/4 Cup Olive Oil
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1 Small White Onion, chopped
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1/4 Cup Fresh Cilantro, stems removed, chopped
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1 Tablespoon Chipotle Morita Chile Paste
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1 Tablespoon White Sugar
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1 Clove Garlic, chopped
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1 Teaspoon Ground Cumin
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1 Fresh Lime, juiced
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1 Whole Chicken, cut into 8 pieces
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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Corn Tortilla
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Refried Black Beans, for serving
Directions
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Purée olive oil, onion, cilantro, Chipotle Morita Paste, sugar, garlic, cumin and lime juice in blender or food processor until smooth.
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Transfer mixture to large bowl. Add chicken pieces, and toss until evenly coated.
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Cover bowl and refrigerate at least 1 hour, preferably overnight.
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Preheat oven to 450°F.
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Transfer chicken pieces to roasting pan and place in oven. Cook, flipping chicken every 10 minutes, until digital thermometer registers at least 160°F in thickest part of chicken, about 25 minutes total.
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Serve chicken with corn tortillas and black beans.