How to make El Salvadorian-style Christmas Chicken

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often less expensive.

orange juice

🥗Healthier: fresh squeezed orange juice

💰Cheaper: orange drink

Fresh juice is healthier, while drink mixes are cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley is a common herb substitute, while spinach is more affordable.

Prepare a 5.5-pound chicken for seasoning.

Mix 2 tablespoons of mustard, 1 tablespoon of olive oil, 0.5 tablespoon of cumin, 0.5 tablespoon of turmeric, 0.25 tablespoon of garlic powder, 0.25 tablespoon of black pepper, 0.5 tablespoon of chicken bouillon, and 0.5 tablespoon of salt to form a paste.

Cut half of an onion and two celery sticks to place inside the chicken.

Apply the spice paste to the entire chicken.

Marinate the chicken in the fridge overnight for better results.

Preheat the oven to 450°F.

Place the chicken in the oven for 30 minutes.

Toast the rellajo spice mix with 2 bay leaves, sesame seeds, and a chili pepper over low to medium heat.

Cut a quarter of an onion, a quarter of green bell pepper, and a quarter of red bell pepper, and place them in the blender with cilantro, a small stalk of celery, and 8 cut tomatoes.

Add the toasted rellajo spice mix and 1 cup of water to the blender, along with 1 tablespoon of chicken bouillon and 1 tablespoon of salt, then blend everything.

Pour the sauce into a pot and let it boil, adjusting salt or chicken bouillon to taste.

Take the chicken out of the oven and pour the sauce over it.

Place the chicken back in the oven at 375°F for about 50 minutes.

Check the chicken's internal temperature; it should reach 190°F.

Cooking Techniques

Equipment Needed

Spice Level: