Cook the guajillo chili with garlic, a pinch of oregano, bay leaves, and cloves. Once the chili is cooked, blend everything with the pepper and strain it, reserving it.
Chop the tomato, onion, and cinnamon and fry them; peel the vegetables and finely dice them, then fry them together with the previous mixture.
Soak the almonds and remove the skin, finely chop them, and fry them along with the raisins, banana, and olives, then incorporate them into the previous mixture and add a bit of the guajillo mixture.
Clean the chicken and soak it in the guajillo mixture, letting it rest while preparing the stuffing.
Preheat the oven to 180°C, place the chicken in a baking dish, stuff the chicken with the previous mixture, and place the remaining mixture around it, cover with aluminum foil, and bake at 180°C for 1 hour.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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