Edson says: “Each delicacies has an iconic roast hen dish. In our household, this ancho rub pot hen is our stress-free Sunday lunch. It comes with a wholesome coleslaw and a giant bag of (much less wholesome) good-quality crisps.
“Roasted chickens – pollos rostizados – are usually bought in Mexico Metropolis proper subsequent to panaderías, which additionally promote pickled chillies, salsa and handmade crisps: consolation meals to remove. To make your individual, marinate the hen in a single day within the fridge and put together the orange dressing prematurely – that method, all it's important to do on the day is shred greens and open a bag of crisps!”
- 1 orange
- 1.5kg complete hen
- 20g recent ginger root, peeled
- 4 garlic cloves, peeled
- 40g ancho dry rub (see under)
- 1 tbsp olive oil
- a big packet of crisps – or 2!
For the orange coleslaw dressing:
- 6 tbsp orange juice
- 2 tbsp rice vinegar
- 2 tbsp cider vinegar
- 1 tsp salt
- 1 tbsp darkish agave syrup
- ¼ tsp Mexican oregano
- 25g purple onion, thinly sliced
For the coleslaw:
- ¼ purple cabbage
- ¼ white cabbage
- 2 carrots, peeled
- ½ chayote (a sort of squash)
- 10g coriander leaves
To organize the hen, juice the orange and switch the juice to a bowl. Place the squeezed orange halves contained in the hen cavity. Grate half the ginger and a couple of of the garlic cloves into the orange juice, then place the remaining ginger and garlic within the hen cavity (no must grate them).
Stir the ancho rub and olive oil into the combination within the bowl to create a thick marinade, a bit thinner than a paste. Unfold the marinade over the hen and therapeutic massage it each over and beneath the pores and skin. Go away to marinate for at the very least one hour, or in a single day.
Preheat the oven to 190°C/170°C fan/gasoline mark 5.
Place the hen in a heavy casserole dish fitted with a lid. Cowl and bake for 1 hour, then cut back the oven temperature to 170°C/150°C fan/gasoline mark 3½ and bake for an additional 20–25 minutes, or till cooked by means of.
To test that the hen in cooked, insert a digital thermometer within the thickest a part of the leg. It ought to register 75°C. When you don’t have a thermometer, pierce the hen the place one of many legs joins the physique. If the juices run clear, the hen is finished. If not, cook dinner for an additional 10 minutes and check once more.
As soon as cooked, take away the hen from the casserole dish and depart to relaxation for quarter-hour.
Whereas the hen is cooking, put together the coleslaw. Start by mixing collectively all of the dressing components in a bowl. Go away to infuse whilst you put together the greens.
Thinly slice each cabbages and place in a big bowl. Utilizing a vegetable peeler, shred the carrot and chayote into skinny ribbons and add these to the bowl too.
Pour the dressing excessive and blend gently. Go away to infuse whereas the hen is resting. Style and regulate seasoning earlier than serving.
Carve the hen and serve with the coleslaw and crisps.
I like utilizing the leftovers – if any! – the next day to organize a hen torta. Lower a telera bun and toast it with a little bit little bit of butter. Unfold over some avocado black bean refritos, chipotle mayonnaise and a little bit of coleslaw. Add some shredded hen and some avocado slices.
After I was a baby, I used to prime the hen with just a few crisps so as to add some crunchiness, a college trick that was additionally allowed at my dinner desk (I nonetheless often do that!).
Ancho dry rub
Edson says: “This can be a grown-up model of a barely candy chilli powder referred to as miguelito. It's eaten as a sweet, but in addition sprinkled over mango, jicama, cucumber or popcorn by road distributors. A particular deal with, particularly after college!
“To make a powder for rubs or marinades, dried chillies are toasted, then floor. You should use your molcajete – or a espresso grinder, for a much less genuine (though a lot faster) various! I like utilizing ancho chilli on this recipe, which is the dried model of a lot cherished poblano peppers. It provides the fruitiness and the sweetness of a sundried tomato or raisin to this rub with a light spice be aware.”
Makes about 80g
- 30g dried ancho chillies, trimmed
- 2 tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp floor cinnamon
- 1½ tsp salt
- 1½ tsp gentle brown sugar
- juice of 1 orange (elective)
Toast the chillies in a comal or non-stick frying pan over a medium to excessive warmth for a few minutes till gentle and pliable. Watch out to not burn them or they are going to grow to be bitter. Put aside to chill.
Toast the fennel and coriander seeds in a small frying pan over a medium warmth for a few minutes, till aromatic, then depart to chill.
Place the toasted chillies, fennel and coriander seeds, cinnamon, salt and sugar in a molcajete (or espresso grinder) and crush till finely floor. Switch the combination to a small bowl. Style and regulate seasoning.
To make use of this as a seasoning, merely sprinkle it on fruit or greens, akin to recent pineapple, apples, cucumber or jicama. It’s additionally nice on popcorn.
To make use of it as a marinade or rub, add the orange juice and blend to create a thick paste. Rub it on hen, pork, portobello mushrooms and even squash earlier than roasting.