Cinnamon Roasted Chicken With Pasilla Pan Sauce

Name: Cinnamon Roasted Chicken With Pasilla Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken (about 3 pounds); 1 teaspoon ground cinnamon; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 1 corn tortilla, cut in quarters; 2 plum tomatoes, quartered lengthwise; 1/4 white onion, chopped; 4 cloves garlic; 2 ounces wild mushrooms, stemmed and chopped; 3 pasilla chiles, stemmed and seeded; 1/4 cup pumpkin seeds; 3 tablespoons olive oil; 2 cups chicken stock; 2 teaspoons brown sugar

Servings: persons

1 chicken (about 3 pounds)
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 corn tortilla, cut in quarters
2 plum tomatoes, quartered lengthwise
1/4 white onion, chopped
4 cloves garlic
2 ounces wild mushrooms, stemmed and chopped
3 pasilla chiles, stemmed and seeded
1/4 cup pumpkin seeds
3 tablespoons olive oil
2 cups chicken stock
2 teaspoons brown sugar

1
Preheat oven to 350u00b0F.
2
Split chicken down back, open up, place bone side down and press firmly to flatten.
3
Make two slits in skin near tail and tuck ends of legs through holes.
4
Combine cinnamon, chili powder, salt and pepper.
5
Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
6
In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
7
Drizzle 2 tablespoons olive oil over vegetables.
8
Place chicken on top of vegetables and roast until chicken is done.
9
Remove chicken from pan and brush with some of the pan juices.
10
Keep warm.
11
Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
12
Transfer to blender and puree until smooth.
13
Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
14
Cut chicken into pieces, add back to sauce to warm.
15
Serve.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 chicken (about 3 pounds), 1 teaspoon ground cinnamon, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and more.

Yes, Cinnamon Roasted Chicken With Pasilla Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!