HOT SAUCE ROAST CHICKEN WITH TANGY KALE SALAD
In his cookbook "Amá: A Modern Tex-Mex Kitchen" (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating in San Antonio. Barbecue chicken played a significant role, and he reinterpreted those flavors with a chile paste-rubbed chicken that gets basted with hot sauce as it roasts. This simplified version requires less work and comes together with pantry staples. Slip a few pats of butter under the skin (this ensures the meat stays moist), toss together a dry rub made with chile powder, cumin and onion powder, then rub it all over the chicken. Pop it into the oven and baste with a combination of hot sauce and melted butter every 10 minutes. The crunchy kale salad pairs well with the tangy, buttery chicken. A pile of rice or beans would round out the meal.
Provided by Alexa Weibel
Categories dinner, poultry, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
- Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
- While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.
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Maruf Allam
a-maruf30@gmail.comOverall, this is a great recipe that I would recommend to anyone looking for a flavorful and healthy meal.
Rinat Rafikov (Lag3689)
rinat-r9@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The chicken and kale salad are both delicious.
Joshua Salas
s_j@yahoo.comI'm definitely going to make this recipe again. It's a great weeknight meal.
India Bullard
bullard.india@hotmail.co.ukThis recipe is a great way to use up leftover chicken.
Twila Merriman
twila.m@yahoo.comI would recommend using a milder hot sauce if you don't like your food too spicy.
Heavenly Baldwin
h-baldwin80@gmail.comI followed the recipe exactly and the chicken came out perfectly. The kale salad was also very good.
Asma twana
asma.t@gmail.comThis recipe was a bit too spicy for me, but I think it would be perfect for someone who likes their food hot.
Amanda Farmer
amanda@hotmail.comI'm not a big fan of hot sauce, but I still enjoyed this recipe. The chicken was cooked perfectly and the kale salad was a nice touch.
Umer Rasheed
r44@hotmail.comThis recipe is definitely a winner! The chicken was moist and flavorful, and the kale salad was the perfect side dish.
Jenni Maione
j90@hotmail.comThe salad was a bit too tangy for my taste, but the chicken was cooked perfectly.
J Can
j-can@gmail.comI would have liked the chicken to be a bit spicier, but overall this was a good recipe.
lobna fatnassi
fatnassi.l73@yahoo.comThis recipe is a keeper! I've made it several times and it's always a hit.
Francheska Alers
francheska_a@gmail.comThe chicken was a bit dry, but the kale salad was really good.
Yusuf Ibrahim yussey
yussey-y11@yahoo.comThis recipe was easy to follow and the results were delicious. I especially liked the hot sauce glaze on the chicken.
Tamala Mahleza
m_t18@hotmail.co.ukI'm not a huge fan of kale, but I loved this salad! The dressing was tangy and flavorful, and the kale was surprisingly tender.
Dena Shaw
shaw_d@hotmail.comThe chicken was juicy and flavorful, and the kale salad was a great way to balance out the heat of the hot sauce. I'll definitely be making this again.
abdulwahab jawid
j_a@hotmail.co.ukThis hot sauce roast chicken with tangy kale salad was a hit at my dinner party! The chicken was perfectly roasted and the kale salad was a refreshing complement. I highly recommend this recipe.