This recipe was originally published in the award-winning cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martínez (Clarkson Potter, 2022). Reprinted here with permission.
You can purchase Mi Cocina here [1]
Ingredients:
- 2 tablespoons Recado Rojo, recipe below, or achiote paste
- 3 garlic cloves, finely grated
- 2 canned chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
- 2 tablespoons apple cider vinegar
- 3 3/4 teaspoons Morton kosher salt (0.7 oz / 20 g), divided
- 1 tablespoon agave syrup or honey
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 whole chicken (4 lb/1.8 kg)
- 1 medium pineapple (2.2 lb/988 g), peeled, quartered, cored, and thinly sliced crosswise
- 1 large white onion (14.6 oz/416 g), halved and thinly sliced
For serving:
- Warm Tortillas de Maíz
- Salsa de Aguacate
- Salsa de Chile de árbol
- Cilantro leaves
Method:
- In a medium bowl and using a fork, break up the recado rojo so no large clumps remain. Add the garlic, chiles, adobo sauce, vinegar, and 2 teaspoons of the salt and stir, using the fork to smash into a smooth paste. Vigorously whisk the agave syrup and ¼ cup of the olive oil into the achiote mixture until completely smooth.
- Pat the chicken dry with paper towels. Place breast-side up in the center of a 13 x 9-inch baking pan. Liberally brush the chicken with the achiote sauce, getting into every nook and cranny, as well as inside the cavity. The chicken should be completely coated, and there shouldn’t be any sauce remaining. Tie the ends of the drumsticks together with kitchen twine; tuck the wings underneath the back.
- In a medium bowl, toss the pineapple, onion, and the remaining 2 tablespoons oil; season with the remaining ½ teaspoon salt. Arrange around the chicken. Let sit at room temperature for 1 hour; if you have more time, cover the pan (skip letting it sit at room temperature) and refrigerate for at least 3 hours and up to 12. Uncover and let it sit at room temperature for 1 hour before roasting.
- Arrange a rack in the center of the oven; preheat to 350℉. Roast the chicken, tossing the onion and pineapple with the juices in the pan halfway through, until the pineapple is lightly browned, the chicken is deep burgundy, and an instant read thermometer inserted into the thickest part of the breasts registers 155℉ (the temperature will climb to 165℉ as the chicken rests), for 60 to 70 minutes.
- Remove the pan from the oven and let the chicken rest uncovered in the pan for at least 20 minutes and up to 2 hours. Transfer the chicken to a cutting board and carve. Serve with roasted pineapple and onions, tortillas, salsas, and cilantro.
Recado Rojo
Serves: Makes ½ cup
Ingredients:
- 2 chiles de árbol, steamed
- 4 whole cloves
- 2 bay leaves
- ¼ cup annatto seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 tablespoon dried oregano, preferably Mexican
- 1 teaspoon black peppercorns
- 1 teaspoon Morton kosher salt (0.21 / 6g)
- 4 garlic cloves, finely grated
- ¼ cup distilled white vinegar
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
Method:
- In a blender, puree the chiles, cloves, bay leaves, annatto seeds, coriander seeds, cumin seeds, oregano, peppercorns, and salt until finely ground. Transfer to an airtight container and stir in the garlic, vinegar, lime zest, and orange zest until a thick paste forms.
Do Ahead: The recado can be made up to 1 month ahead. Store in an airtight container in the refrigerator.