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Pollo a lo Oaxaca




Source of Recipe


Chef Rick


Recipe Introduction


*Serves 4-6*


List of Ingredients




1 bunch fresh cilantro, stemmed and chopped
6 T lime juice
2 t finely grated lime zest
1 c fresh lemon juice
2 T vegetable oil
2 t minced garlic, divided
salt
¼ c melted butter
½ t onion powder
½ t garlic powder
1 t annato (atchuete) powder or a few drops yellow food color ¼ t ground cumin
1 (2 ½ to 3 lb) chicken
2 large ripe avocados, peeled and seeded
2 green onions, finely chopped
Tabasco
4 red bell peppers
Garnish:
Fresh or purchased salsa
Flour or corn tortillas

Recipe



In medium bowl, combine cilantro, lime juice, lime zest, lemon juice, oil, 1 teaspoon of the garlic, and salt to taste. Remove and reserve ¼ cup for sauce.
Combine remaining cilantro mixture, melted butter, onion powder, garlic powder, annatto powder, and cumin. Add to self-sealing plastic bag with chicken and marinate in refrigerator for a minimum of 2 hours. In large bowl, mash avocados. Add reserved ¼ cup cilantro mixture, green onions, remaining 1 teaspoon garlic, and Tabasco to taste. Stir until well blended.
Preheat grill. Remove chicken from marinade and place on vertical roaster. Roast chicken.
During last 7 minutes of grilling time, add bell peppers to grill. Roast red peppers, then peel, core, seed, and cut into strips.
Cut chicken into quarters and place on individual serving plates. Spoon reserved avocado sauce on top. Place bell pepper strips on top of sauce. Garnish with salsa and serve with tortillas.