Roast for 60–70 minutes, tossing the pineapple/onions halfway, until the chicken reaches 155°F (internal temp).
2 tbsp Recado Rojo (achiote paste), 3 grated garlic cloves, 2 chipotle peppers in adobo (+2 tbsp sauce), 2 tbsp apple cider vinegar, 1 tbsp agave, ¼ cup + 2 tbsp EVOO, and 2½ tsp salt. ernies chicken recipe mi cocina
After three minutes, Ernie flipped the chicken. It was a golden-brown so deep it was almost red. Roast for 60–70 minutes
: If you are looking for a recipe from a book titled Mi Cocina , you may be thinking of Rick Martínez's cookbook, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico . His most famous chicken recipe from that book is Pollo Al Pastor tossing the pineapple/onions halfway