Baked Oaxacan Chicken

Written by Diana - September 27, 2012 0 Comments

Baked Oaxacan Chicken

Baked Oaxacan Chicken

This recipe for Oaxacan Chicken was originally for the barbecue, but it’s been a rainy dreary day today, so I baked it in the oven.  The Oaxacan sauce for the chicken is ketchup based (though it was my home made ketchup that I used), with tequila and a little bit of heat.  It’s kind of a spicy sweet sauce, but has a lot of flavor.  There’s plenty of time left to do grilling and I look forward to trying it again barbecue style, but baked in the oven it was perfect for our dinner tonight.  Tomorrow I’m using the leftovers to make some chicken tacos. This recipe is not my own it is by Chef Javier Plascencia, the tequila was provided by Don Julio.  I thought it would have a much stronger flavor with the tequila in it, but really it was very mild.  If you want more heat or less – work with the hot sauce to set the heat level you like.  If you want a lot more heat, try upping the hot sauce and leave it out if you don’t like any.

Oaxacan Sauce

Oaxacan Sauce

Baked Oaxacan Chicken
 
Prep time
Cook time
Total time
 
A great barbecued chicken with a mexican twist.
Author:
Recipe type: Entree
Cuisine: Barbecue
Serves: 6
Ingredients
  • ½ onion, minced
  • 4 cloves garlic, minced
  • ½ cup Tequila Don Julio Anejo
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon sea salt
  • 2 cups ketchup
  • ¼ cup plum tomato, chopped
  • 2 teaspoons mole negro
  • ⅓ cup apple cider vinegar
  • ¼ cup Worcestershire sauce
  • ½ cup shredded piloncillo, Mexican brown sugar (Substitute: ½ cup dark brown sugar and 1 teaspoon molasses)
  • ⅓ teaspoon Mexican hot sauce (Tamazula, Valentina or Búfalo)
  • 2 pounds chicken, cut into pieces (may be substituted shrimp, mushrooms, onions and anything else)
Instructions
  1. In a large skillet over medium heat, combine the onion, garlic, and tequila. Simmer for 10 minutes, or until onion is translucent. Mix in the black pepper, salt, ketchup, tomato, mole, vinegar, Worcestershire sauce, piloncillo, and hot sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
  2. ~~~~This is where my changes come in since I baked the chicken.
  3. Place chicken pieces in baking dish in a single layer. Brush with sauce. Place in oven and bake at 350 - after about 15 min, brush with more sauce and place back in oven for another 15 minutes or so until the temp read 160 when taken with a thermometer.
  4. Brush sauce all over chicken.

 

 

The recipe and Don Julio Tequila were provided to me to try out.  Any opinions were my own.

 

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