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Mexican chicken

Category Meat, poultry & game

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  • 1h
  1. 1 chicken (approx. 1 kg)
  2. 1 untreated lime
  3. 1 clove of garlic
  4. 3 ts AMC MEXICAN
  5. Salt to taste

1. Halve the chicken using poultry scissors. Wash the lime under hot water and then cut into six thin slices. Peel the garlic and also cut into thin slices.

2. Use your fingers to carefully loosen the skin of the chicken halves starting from the breast side all the way to the thighs and shove three lime slices each and half of the garlic underneath.

3. Rub the chicken halves with AMC MEXICAN and some salt as desired, pierce skin in the thigh area a few times. Allow the spices to infuse for approx. 15 minutes.

4. Place the pot on the Navigenio, switch to “A” and heat until the roasting window is reached, place the chicken halves in the pot with the cut side facing down.

5. Leave on “A” and cook for approx. 10 minutes in the vegetable area.

6. At the end cooking time, place the pot in the inverted lid. Place the Navigenio overhead and switch to low level and bake for approx. 30 minutes until crispy.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

Baking

suitable for controlled coooking

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