Mexican Roasted or Braised Chicken

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READY IN: 3hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Defrost the chicken, if necessary, and remove the neck, liver, giblets, and excess fat. Rinse if needed, then place in the pot. If you prefer a lower-fat version, you can remove the skin and most of the fat from the bird, but the flavor will suffer (you can always skim the fat from the cooking liquid, later).
  • Preheat the oven to 320°F.
  • In a small bowl, combine the achiote, comino (cumin), oregano, and lime juice, then use the back of a spoon to mash into a thick marinade or thin paste.
  • Place some of the marinade in the chicken and work it around inside, then pour the rest over the chicken and cover the skin.
  • If you are braising in the oven, you may need to add a 1/2 cup of water, depending on the type of bird. Try it the first time you make the recipe, and you can leave it out, later, if you don't want the additional liquid. You do NOT need to add the water, if you cook this in the a slow cooker.
  • If the lid for your pot has any holes, or there are any gaps between the lid and pan (or crock), cover the lid with foil so it seals tightly.
  • The chicken will need to cook 2 1/2-3 hours. Check the temperature at the thickest parts and remove when the chicken is done (approx 170, a bit lower, if you want to finish the chicken on the stove top). If you want to brighten up the dish a bit and restore a sour bite, add another 1/4 cup of lime juice a couple of minutes before serving.
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