honeymoon chicken

Ingrédients

Whole chicken, cut into parts (or 4 bone-in, skin-on chicken breasts or 8 bone-in, skin-on chicken thighs)

2 Tbsp extra-virgin olive oil

Kosher salt

2 tsp red chile powder (ground ancho or chipotle are my favorites, but use whatever you have)

1 tsp ground cumin

1/2 tsp ground cinnamon

1 large yellow onion, roughly chopped

1 large tomato, cored and roughly chopped

4 garlic cloves, crushed

3 6-inch corn tortillas, torn into bite-sized pieces

1/2 cup chicken stock (homemade, store-bought, or water or beer work)

1 or 2 canned chipotle peppers, plus 1 Tbsp of their accompanying adobo sauce

1 large handful fresh cilantro, finely chopped (a little stem is fine)

Instructions

1. Preheat your oven to 400°F.

2. Place the chicken in a large bowl, drizzle with the olive oil, and sprinkle with one teaspoon salt, and the chile powder, cumin, and cinnamon. Use your hands to rub the oil and seasonings all over the chicken.

3. Place the onion, tomato, garlic, and tortilla pieces in a large ovenproof skillet. Mix them together with your hands and spread the mixture out in an even layer. Place the seasoned chicken pieces, skin-side-up, on top of the vegetable mixture.

4. Roast until the chicken is browned, firm to the touch, and registers at least 165°F on a digital thermometer, 45 to 50 minutes.

5. Transfer the chicken to a serving dish and tent with aluminum foil to keep it warm.

6. Transfer the onions, tomato, garlic, tortilla pieces, and any cooking juices from the skillet into a blender along with the chicken stock. Add one of the canned chipotle peppers and the tablespoon of adobo sauce. Blend until smooth, and if you’d like it spicier, add the second pepper (easier to add one than take it out!). Season the sauce to taste with salt.

7. Pour the sauce over the chicken. Sprinkle with the cilantro and serve.