SAVORY PUEBLO CHICKEN
SAVORY PUEBLO CHICKEN

SAVORY PUEBLO CHICKEN

Yield
24 portions
Portion Size
2-1/2 pieces of chicken with 1-3/4 cup veggies and 1/4 cup sauce
Ingredients: Measure:
Red onion, peeled, minced
1/2 cup
Garlic cloves, peeled, minced
1/4 cup
Vegetable oil
1 tbsp
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
6 cups
Mexican chocolate, crumbled
6-1/3 oz
Pumpkin seeds, toasted, salted
1 cup
White wine
1/2 cup
Adobo seasoning
1 tbsp
Chicken bone-in pieces (60 pieces)
26-1/2 lbs
Adobo seasoning
6 tbsp
Vegetable oil
6 tbsp
Calabacista squash, stemmed 3-inch x 1-inch wedges
54 oz
Carrot, peeled, stemmed 3-inch x 1-inch wedges
38-1/2 oz
Parsnips, peeled, stemmed, 3-inch x 1-inch wedges
57-1/2 oz
Red-skinned potatoes, quartered
54 oz
Vegetable oil
1/3 cup
Salt
4 tbsp

Directions

  1. To make HOME-STYLE MOLE SAUCE: Heat oil in 1-quart pot over medium-high heat; sauté onion and garlic for 3 to 5 minutes, or until onions begin to soften.

  2. Add remaining ingredients and cook over medium-high heat for 10 to 15 minutes, or until sauce thickens.

  3. Cool to room temperature; transfer sauce to a blender and process for 30 seconds to 1 minute, or until sauce is smooth.

  4. Hold hot for service.

  5. To make PUEBLO CHICKEN: In a 2-gallon bowl, combine all ingredients and toss to coat chicken.

  6. On a full sheet tray lined with parchment, bake chicken at 350°F for 45 to 60 minutes, or until chicken reaches an internal temperature of 165°F.

  7. Hold hot for service, or serve immediately.

  8. To make VEGETABLES: In a 1-gallon bowl, combine all ingredients and toss well to coat.

  9. On a full sheet tray lined with parchment paper, roast vegetables at 350°F for 12 to 15 minutes, or until vegetables are tender and golden.

  10. To make FOUR PORTIONS: Place 7-1/2 cups roasted vegetables on a 14-inch service platter.

  11. Arrange 10 pieces roasted chicken across vegetables.

  12. Evenly spread 1 cup of mole across chicken.

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