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The problem: You want flavorful chicken, but you don’t want to get out every single jar in your spice cabinet. The fix: whole roasted chipotle chicken from A New Way to Food by Maggie Battista. Thanks to flavorful chiles en adobo, which you can find in the Mexican section of most grocery stores, it’s made with just four ingredients.
“Make sure to rub the entire chicken and don’t skip getting underneath the skin—the red flavor needs to be everywhere,” Battista explains. “Store the extra adobo sauce in the fridge and add a teaspoon to a pot of beans, any stew that needs spice, a batch of hummus or even to grains like rice or couscous.”
And speaking of leftovers, stash them in the fridge to use in salads, soups and pastas all week long.
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