Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken

Pollo Ajocomino

Recipe Yield

4 to 5 Servings

Cooking time

1 hour 15 minutes

Rate this recipe

3.63 from 8 votes


  • 4 ancho chiles stemmed and seeded
  • 2 dried chipotle chiles stemmed and seeded, moritas
  • 15 garlic cloves
  • 2 teaspoons cumin seeds
  • 2 teaspoons kosher or sea salt or more to taste
  • 1/3 cup olive oil plus more for greasing the baking sheet
  • 1 3-4 pound chicken cut up into 10 serving pieces (breasts cuthalf)
  • 1 cup chicken broth

To Prepare

  • Place the ancho and chipotle chiles in a saucepan, cover with water and set over medium-high heat until it comes to a boil. Simmer at medium heat for 10 minutes, until the chiles are completely rehydrated.
  • Place the rehydrated chiles into the jar of a blender, along with 1/2 cup of their simmering liquid, the garlic, cumin seeds, salt and olive oil. Puree until completely smooth. Scrape into a bowl and let it cool.
  • Place the chicken in a container and cover completely with the garlic and cumin marinade. You can marinate it covered in the refrigerator up to two days. But you may also roast it right away without marinating ahead of time.
  • If you marinated the chicken ahead of time, remove it from the refrigerator. Preheat oven to 450 degrees Fahrenheit.
  • Generously grease a baking pan with oil. Place the chicken on the pan skin side down and sprinkle with a little salt. Put it in the oven and roast for 15 minutes. Carefully remove it from the oven, reduce the temperature to 375 degrees, flip over the chicken pieces and spoon any of the marinade on the bottom of the pan over the chicken pieces. Pour the chicken broth onto the bottom of the pan and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and the juices run clear – and there are barely any juices when pierced with a knife.


53comments inGarlic and Cumin Rubbed Chicken

  1. Tricia Boucha

    Nov 09

    I made this with a twist. I used breasts,cubed, and marinated it in olive oil and the ground spices and dried peppers. ( Threw in a pinch of Mexican oregano too). Then, added the broth and sauteed. Served it over Jasmine rice with fresh bell pepper,scallions,pickled white onion and a fried gooey egg on top. It was heaven on a plate. Complex flavor.
    Your show is such a treat! Bless you from Northern Michigan.

    1. Pati Jinich

      Nov 11

      That sounds yummy Tricia, great job! Greetings back to Michigan 😉

  2. Nancy Krosse

    Sep 02

    Hi Pati! Both my husband & I love watching your show and following your recipes. I adore cumin so I’m eager to try dish. I have dried guajillo peppers and ancho chilis in my pantry. Will the guajillos work or are they too mild? During the pandemic I prefer to use what I have at home.

    1. Pati Jinich

      Sep 05

      Hey Nancy, go ahead and use the Guajillos; those are much milder than chipotles but still super full of flavor. Enjoy!

  3. Sean

    May 26

    can i use fresh chilies if store does not have dried chilies?

    1. Pati Jinich

      May 28

      Hi Sean, the Anchos and the Moritas are dried by definition, so no way to go fresh, but if you do not find them then yes, go with canned chipotles in adobo, those are pretty yummy as well 😉

  4. omal maitra

    May 25

    this was a wonderful recipe and did’t take long to make

    1. Pati Jinich

      May 28

      Yay Omal! Glad you liked it 😉

  5. Dana

    May 06

    Hola Pati! This recipe was such a delight. I cannot wait until I can make it for friends and family! Thank you for your wonderful contributions!

    1. Pati Jinich

      May 11

      Thanks so much Dana!

  6. Holly Reeves

    May 05

    I love this recipe, so easy to follow and the results outstanding! The chicken is moist and flavorful, we have made this several times to rave reviews! Thank you Pati!

    1. Pati Jinich

      May 11

      Thanks to you Holly, glad to know you guys enjoyed it 😉

  7. Kay Pea

    Jan 10

    I have been wanting to try this recipe for a while, and I think it’s finally time to take the plunge!
    I have a question about the Ancho chiles. Are these supposed to be fresh? I am only able to find dried ones in the store.

    1. Pati Jinich

      Jan 12

      Yes, they’re a dried chile. Here’s some more info: Enjoy, Kay!

      1. Kay Pea

        Jan 13

        Great! Thanks for replying! I can’t wait to try this.

  8. Bob Kilbert

    Jan 05

    This was an easy and great recipe. I prepared this using a whole chicken. The sauce was thick like a paste and it stuck nicely to the chicken. As the the chicken roasted, the sauce did blacken in areas but it actually helped keep the chicken super moist. The flavor of the sauce is very strong. Keep in mind, there is a lot of garlic and cumin. My Mexican wife and mother-in-law both loved the flavor of the sauce. I will definitely be making this again.

    1. Pati Jinich

      Jan 06

      So happy to hear this, Bob!

  9. Dani

    Nov 16

    Patti, love your show and I learned how to make tortillas from you! Do you think I can use this marinade for turkey breast in netting? Want to make more exciting turkey for Thanksgiving.

    1. Pati Jinich

      Nov 21

      Go for it, Dani!

  10. Doug

    Sep 29

    Pati, I just wandered across your show this weekend and I can’t switch the channel. I have never really tried Mexican food, I think I must have ad a bad experience when young. You have made me a fool, and have converted me in one day. I will be trying to make some of those savory looking dishes. Thank you so much, and I will continue to watch.

    1. Pati Jinich

      Sep 30

      I’m so glad you have been converted, Doug!

  11. Iliana Velázquez

    Aug 16

    Esta receta es deliciosa, me encantan todas tus recetas por lo fácil de hacer y la forma tan sencilla que explicas.

    1. Pati Jinich

      Aug 17

      Gracias, Iliana!

  12. Lillian

    Jul 28

    Patti like all of your other fans I love your show. Not just the recipes but also the education and insight about Mexico. I have learned so much about the city, culture, history, and amazing dishes. Thank you. Question, has anyone tried this recipe with meat other than chicken? I love the rub on chicken but I’m going to try it on a pork roast. Thoughts?

    1. Pati Jinich

      Aug 07

      Go for it, Lillian!

  13. Tanya Fitts

    Jun 23

    I cooked this tonight and it was so good! A trip to my local Hispanic market for great ingredients was well worth it. It will definitely be in our dinner rotation!

    1. Pati Jinich

      Jul 01

      That’s awesome, Tanya!

  14. Lisa Jones

    Jun 20

    Made this recipe tonight & it was great.

    Thank you Patti

    1. Pati Jinich

      Jun 23


  15. Jeremy Edwards

    May 21

    Winner, winner, I just had a great chicken dinner! Thank you.

    1. Pati Jinich

      May 22


  16. Ed SMITH, DuBois, PA.

    May 21

    I LOVE your TV show and all the food/recipes you cook and make available for us on your web site. I have not yet made this recipe. I was born and raised in the United States (central Pennsylvania). I do not read or speak Spanish, therefore I am not able to understand some of the ingredients. I’m gonna look for them in our local supermarket. It would be very helpful for those of us who speak only English. It would also be VERY HELPFUL if you could teach us a word or two of Spanish on each of your TV shows. That would be a great service to Mexican/American relations as well. Thank you very much for all you do for your family and all the rest of us.

    1. Pati Jinich

      May 23

      Thank you for tuning in, Ed! The names of the chiles keep their Spanish names even in English. If you go to the market, you will find the chiles labeled as chipotles or ancho chiles. And I have lots of information about Mexican ingredients here: Enjoy the chicken!

  17. Pat in NOLA

    May 19

    Is is possible to make this with skinless chicken?

    And by the way, I made your Caramelized Pasilla Brisket for Passover 2018 and it was a big hit!!

    1. Pati Jinich

      May 22

      You can make it with skinless chicken too, Pat. And I’m so glad you enjoyed the brisket.

  18. Robert Martinez

    May 13

    I love this recipe! Thank you pati!

    1. Pati Jinich

      May 14

      Thank YOU Robert.

  19. Lydiana

    Mar 18

    Delicious! This is the first of your recipes that I have followed. My Mexican mamá fell in love with the dish. I am sure to try more recipes en el futuro.
    ¡Gracias Pati!

    1. Pati Jinich

      Mar 19

      Mil gracias, Lydiana!

  20. Jim

    Jan 23


    Are the moritas in addition to, or in place of, the dried chipoles? I’m thinking it doesn’t matter, but want to get a second opinion before I begin the pollo ajocomino.

    A long, long time ago, I attended a wedding in Tijuana where I tasted homemade mole for the first time. I asked how it was made and the maker just smiled and told me there were too many ingredients and it was too difficult to explain. She was undoubtedly right. Thanks for helping keeping your recipes simple for me.

    Thanks, too, for helping me cook through the winter.

    1. Pati

      Feb 07

      Oh thank you Jim! You can use either type of dried chipotle peppers. Enjoy!

  21. Martha Z De Garcia

    Jan 08

    Pati, I’m sooo glad that I have 2 of your cookbooks, but I was disappointed that many of your recipes from your shows are not in them. Do you have other cookbooks? I have “Mexican Today and also Pati’s Mexican Table” Sincerely Martha Z De Garcia

    1. Pati

      Jan 09

      I’m working on a new cookbook now, Martha…but you can find all of the recipes from my show on my site here:

  22. Travis

    Dec 29

    As a cord cutter, I am so glad your latest season is now on Amazon! Pati! I just want to put this out there to you. If you ever want to use Phoenix as a part of a future season, I can find you lodging. It will be a great launching pad to drive to one of my favorite spots on the planet, Puerto Peñasco. You can see the Baja at sunset. Dolphins throughout the day. The friendliest people! Pollo places that you remember as a kid. #temptingPati

    1. Pati

      Dec 31

      Oh that sounds so tempting, Travis. And enjoy the episodes on Amazon!

  23. SDPeg

    Nov 28

    Made this using 10 thighs instead of the whole chicken….it worked out well. I don’t care for garlic but hubby does, made this as a treat for him, but to my surprise, the garlic was NOT overpowering like I thought it would be. It ended up with LOTS of juice, didn’t need to add any after the first round. Will make this again for sure.

    1. Pati

      Nov 29

      So glad you and the hubby enjoyed the chicken.

  24. Layla

    Nov 10

    Hello Pati.
    I love your show and watch it everyday. I am going to prepare this dish with the salad from the same episode for my family. Would you mind telling me where I can find the ancho chili, chipotle chili, and Chile’s de arbol?
    I live near Boston and I have tried our local grocery stores and they don’t carry them. Hope to hear from you. Thank you.

    1. Pati

      Nov 13

      If your local grocery store doesn’t have them…you can try your local Latin or International market, Layla. Or you can also find them on line. Enjoy the chicken!

  25. Tony Paynter

    Nov 05


    1. Pati

      Nov 06

      Gracias Tony!

  26. susie thompson

    Oct 09

    Do you have a video of the “how to cut up chicken” like your mom showed you. Looked easy but….

    1. Pati

      Oct 23

      I don’t have this season’s videos up yet….but they will be available in December on Amazon:

Leave a Reply

Your email address will not be published.