Adobo Chicken with Grilled Chile Limon Corn

By garciamoss

Perfect flavors in this dinner of Adobo Chicken and Grilled Chile Limon corn. Serve with a side of beans.

Ingredients

• For the Grilled Chile Limon Corn:
• 2 2 2 tablespoons canola oil
• 1 1 1 small white onion, chopped
• 3 3 3 garlic cloves, chopped
• 10 10 2-inch guajillo chiles, stemmed, seeded and broken into 2-inch pieces
• 4 4 4 chile de arbol, stemmed
• 1 1 1 tablespoon ground cumin
• 1/2 1/2 tablespoon 1/2 tablespoon Mexican oregano
• 2 2 2 cups chicken broth
• Salt and freshly ground pepper
• 1 1 4 whole chicken (about 4 lbs.), cut into pieces (leave skin on)
• 6 6 6 ears of corn, cleaned
• Tajín brand, chile limon powder
• Salt and fresh cracked pepper
• Olive oil or canola oil
• Chopped cilantro
• Lemon or Lime wedges

Preparation

Step 1

Preheat the oven to 375ºF.

Heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the chiles and cook until slightly darkened on both sides, about 1 minute.

Pour the broth into the skillet and bring to a boil. Cook until the chiles are soft, about 5 minutes. Transfer to blender, add oregano, cumin and season with salt and pepper. Puree until smooth.

Heat a large stove top grill pan to medium/high heat. Divide the adobo sauce into two separate bowls. With a basting brush, brush adobo sauce all over the chicken pieces. Reserve the second bowl of adobo sauce for once the chicken is cooked. Sear the chicken pieces, skin sides down, until grill marks appear, about 5 minutes. Turn the chicken and transfer to a baking dish, then into the oven.

Roast the chicken, basting with adobo sauce every 15 minutes. Roast for about 50 minutes or until an instant-read thermometer inserted registers an inner temperature of 180ºF.

For the Grilled Chile Limon Corn:
Heat a stove top grill to medium/high heat. I like to line my grill with easy release foil paper. Lay the corn on the hot grill and drizzle with a little oil. Turn the corn often until it starts to brown in spots, about 15 minutes.

Lay the corn onto serving dish, season with salt, pepper, chile limon powder, lime juice and sprinkle with cilantro.

Variation: You can sprinkle corn with grated cotija or Parmesan cheese.