Sure! Get ready to tantalize your taste buds with this mouthwatering recipe for Cinnamon Roasted Chicken with Pasilla Pan Sauce, straight from the culinary delights of lovewithrecipes.com. This delectable dish combines the warmth of cinnamon, the zing of chili powder, and the richness of a savory pan sauce, creating a symphony of flavors that will leave you craving for more. Perfect for a cozy weeknight dinner or a special occasion, this recipe promises to impress even the most discerning palates.
Cinnamon Roasted Chicken with Pasilla Pan Sauce
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Whole chicken |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon chili powder |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon cracked black pepper |
| 1 | corn tortilla |
| 2 | plum tomatoes |
| 1 | clove garlic, minced |
| 1/4 | cup olive oil |
| 4 | pasilla chiles |
| 2 | tablespoons brown sugar |
| 3 | mushrooms, sliced |
| 2 | tablespoons pumpkin seeds |
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C).
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Prepare Chicken: Split the chicken down the back and open it up. Place it bone side down and press firmly to flatten. Make two slits in the skin near the tail and tuck the ends of the legs through the holes.
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Season Chicken: In a small bowl, combine the ground cinnamon, chili powder, salt, and cracked black pepper. Brush the chicken with 1 tablespoon of olive oil, then rub the spice mixture all over the chicken.
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Prepare Vegetables: In an oven-proof skillet large enough to hold the chicken, evenly spread the corn tortilla pieces, plum tomatoes, onion, minced garlic, sliced mushrooms, pasilla chiles, and pumpkin seeds. Drizzle 2 tablespoons of olive oil over the vegetables.
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Roast Chicken: Place the seasoned chicken on top of the vegetables in the skillet. Roast in the preheated oven until the chicken is cooked through and golden brown.
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Prepare Pan Sauce: Once the chicken is done, remove it from the pan and brush it with some of the pan juices. Keep the chicken warm while you prepare the sauce.
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Deglaze Pan: Add chicken stock to the pan, stirring up any browned bits from the bottom. Transfer the contents of the pan to a blender and puree until smooth.
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Thicken Sauce: Return the pureed mixture to the pan and bring it to a boil. Add the brown sugar, then reduce the heat to low and simmer for 15 to 30 minutes, or until the sauce has thickened to your desired consistency.
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Serve: Cut the roasted chicken into pieces and add them back to the pan with the sauce to warm through. Serve hot, garnished with fresh herbs if desired.
With its aromatic spices, succulent chicken, and flavorful pan sauce, this Cinnamon Roasted Chicken with Pasilla Pan Sauce is sure to become a new favorite in your recipe repertoire. Whether you’re cooking for a crowd or simply treating yourself to a special meal, this dish delivers on both taste and presentation. So gather your ingredients, fire up your oven, and get ready to savor every bite of this unforgettable culinary creation! 🍗✨
