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Sweet and smoky Mexican inspired chicken

Sticky-sweet, smoky Mexican chicken with deep mole richness.
Tender, dark, glossy coating with a cinnamon-chipotle warmth.
Roast potatoes soak it up—every bite is bold and comforting.

dinner ⏱ 115 min 780 kcal / portion 45.0 g carbs / portion (estimated) 🔗 Original source

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Sweet and smoky Mexican inspired chicken
v4 · rb0e705f985 20260727Z1751 2 pieces red pepper 4 pieces chipotle chilli 75 ml olive oil salt to taste black pepper to taste 10 g coriander leaf 🔥 preheat the oven to 200°C 🔥 ⏱ 30 min roast the red peppers until the skin has blackened 🍳 ⏱ 30 min soak the chipotle chillies in boiling water then drain and remove seeds and stalks 🔪 peel and process the roasted peppers with cinnamon, chipotle chilli, garlic, white wine vinegar, brown sugar, salt, half the olive oil, and water 🍽 ⏱ 1 min blitz the mole mixture until smooth and transfer to a bowl 🌀 mix the chicken legs and chocolate to coat 🌀 mix the potatoes, sweet potato wedges, and onions with remaining olive oil, salt, and black pepper 🌀 combine chicken with potato and onion mixture 🍽 tip everything on to a large baking tray and arrange chicken skin-side up 🔥 ⏱ 50 min roast until the chicken and vegetables are cooked and nicely coloured 🍽 sprinkle coriander on top and serve at once Smoky Mexican Chicken 🎉 3 pieces cinnamon stick 1½ tbsp ground cinnamon 3 pieces garlic clove 2½ tbsp white wine vinegar 2½ tsp soft brown sugar 1.75 kg whole chicken leg 20 g dark chocolate 650 g baby maris peer potato 2 pieces sweet potato 2 pieces red onion 38 ml whole chicken leg, dark chocolate baby maris peer potato, sweet potato, red onion 38 ml coriander leaf
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Preparation steps

  1. preheat the oven to 200°C
  2. roast the red peppers for 30 minutes until the skin has blackened
  3. soak the chipotle chillies in boiling water for 30 minutes then drain and remove seeds and stalks
  4. peel and process the roasted peppers with cinnamon, chipotle chilli, garlic, white wine vinegar, brown sugar, salt, half the olive oil, and water
  5. blitz the mole mixture for 1 minute until smooth and transfer to a bowl
  6. mix the chicken legs and chocolate to coat
  7. mix the potatoes, sweet potato wedges, and onions with remaining olive oil, salt, and black pepper
  8. combine chicken with potato and onion mixture
  9. tip everything on to a large baking tray and arrange chicken skin-side up
  10. roast for about 50 minutes until the chicken and vegetables are cooked and nicely coloured
  11. sprinkle coriander on top and serve at once

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