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2 tablespoons vegetable oil
1 small white onion, chopped
2 garlic cloves, roughly chopped
10 dried guajillo chiles, stemmed, seeded, and cut into 2-inch pieces
11/2 cups chicken broth, preferably organic
Salt and freshly ground black pepper
1 (4-pound) whole chicken, backbone removed, flattened slightly
Preheat the oven to 375°F.
Heat the oil in a heavy medium saucepan over medium heat. Add the onion and cook until translucent, about
5 minutes. Add the garlic and cook for 1 minute. Add the chiles and cook until darkened on both sides, about 1 minute.
Pour in the broth and bring to a boil. Cook until the chiles are soft, about 5 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat a large ovenproof grill pan over medium-high heat. Meanwhile, rub half of the adobo mixture all over the chicken.
Sear the chicken, breast side down, until grill marks appear, about 6 minutes. Turn the chicken breast side up and transfer to the oven.
Roast the chicken, basting with the remaining adobo sauce every 20 minutes, until an instant-read thermometer inserted registers an inner temperature of 180°F, about 40 minutes.
Makes 4 servings
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