Chipotle roast chicken with achiote, avocado mojo & jalapeño slaw

Chipotle roast chicken with achiote, avocado mojo & jalapeño slaw

Breddos Tacos
Kris kirkham

We discovered this dish after Chris and I had eaten a dangerous amount of stewed meat tacos while travelling through Mexico. Neither of us wanted to eat any more slow-braised meat. So, when a menu including roast chicken presented itself, we both desperately wanted it. However, the menu also had short-rib on it, and the rule of the trip was that when we saw shortrib, we had to eat it. For one of us, chicken had never tasted so good. For the other, it was one step closer to gout...


Quantity Ingredient
1 head garlic
1 lemon, halved
2 sprigs thyme
1 x 2kg free-range chicken, giblets removed
3 1/2 tablespoons Jalapeño & achiote butter
1 onion, quartered
1 carrot, chopped into rounds
1 large potato, peeled and chopped into 3cm cubes
3 tablespoons rapeseed oil

For the marinade

Quantity Ingredient
2 tablespoons sea salt
2 tablespoons freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon thyme leaves
1 tablespoon smoked paprika
1 tablespoon chilli powder
1 orange, zested
4 chipotles in adobo
1 tablespoon achiote paste
1 lemon, zested and juiced
2 tablespoons rapeseed oil

For the sauce

Quantity Ingredient
1 tablespoon flour
1 tablespoon marinade
100ml white wine
100ml chicken stock
1 bay leaf
3 tablespoons unsalted butter
1 lemon, juiced

To serve

Quantity Ingredient
1 quantity Chipotle & jalapeño slaw
1 quantity Avocado mojo
8 Corn tortillas


  1. Preheat your oven to 220°C.
  2. Put all the marinade ingredients into a blender and blitz for 2 minutes. You may have to scrape down the sides of the blender.
  3. Put the garlic, lemon and thyme into the chicken cavity. Carefully separate the skin of both chicken breasts to create two hollow pockets. Put the jalapeño and achiote butter into both breast pockets, pushing it as far down as you can go without overstretching the skin. The butter will prevent the breasts from overcooking. Rub the marinade into the chicken, making sure all the chicken is coated. You should have some marinade left over – save this for later.
  4. Put the onion, carrots and potatoes into a roasting tray and pour over the oil. Put the chicken on top of the vegetables and place in the oven for 25 minutes, or until the chicken skin is crispy. Reduce the oven temperature to 175°C and roast for another 40 minutes, or until the juices from the leg run clear when it’s poked with a skewer.
  5. Remove the chicken from the tray of vegetables and leave to rest for 15 minutes in a warm place. Then put the tray with the vegetables over the hob (cooktop) on a low heat. Add the flour and a tablespoon of the marinade to form a paste, cook for a couple of minutes, then add the white wine, stock and bay leaf. Take the garlic and lemon out of the cavity of the chicken and put them into the tray. Use a wooden spoon to scrape any browned bits from the tray, then cook the sauce until it’s reduced by half, about 10 minutes. Take off the heat and add the butter and lemon juice. Pass the vegetables and sauce through a fine mesh strainer into a jug, pressing down on the garlic and vegetables to extract every last bit of flavour.
  6. Place the jalapeño slaw in a side bowl or on the side of a serving dish. Put the avocado mojo into a bowl. Place the chicken on the serving dish with the jug of sauce, and serve with warm tortillas.
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