Adobo Chicken with Radish Salad. Simple, fresh and bursting with flavour, this tex-mex inspired weeknight meal is calling your name.
Serves 4
1.6kg free-range chicken
2 garlic cloves, crushed
1 tbsp grape seed oil
198g can chipotle peppers in adobo sauce
¼ cup fresh lemon juice
1 cup tomato sauce or tomato ketchup
2 red onions, cut into wedges
steamed white rice and lemon
wedges, to serve
Radish salad
1 tbsp fresh lemon juice
2 tbsp grape seed oil
8 red radishes, thinly sliced
2 spring onions, thinly sliced
2 cups coriander leaves
Preheat oven to 220°C. Pat chicken dry. Place on a chopping board, breast-side down. Using kitchen scissors, cut along both sides of backbone, discard.
Open chicken, turn over. Flatten. Place in a large ceramic dish. Sprinkle on garlic and oil.
Remove 2 peppers from adobo sauce, finely chop. Place in a bowl with 2 tablespoons adobo sauce, lemon juice and tomato sauce. Season to taste.
Rub half the sauce over chicken. Let marinate at room temperature for 10 minutes. Reserve remaining sauce.
Place onions on a lined baking tray. Top with chicken, breast side up. Roast for 45 minutes or until juices run clear when thigh is pierced. Rest for 10 minutes.
To make the radish salad, whisk lemon juice and oil in a bowl. Season. Add remaining ingredients, toss to coat.
Serve chicken cut into pieces with onions, salad, rice, lemon and reserved sauce.
Smart Tip + Freeze leftover chipotle peppers in adobo sauce for up to 6 months.
