Orange Guajillo Glazed Half Chicken with Sweet Potato Corn Cakes

Argentinean orange Guajillo glazed half chicken with sweet potato corn cakes and a shaved mango arugula salad. Guajillo pronunciation: “gwa-HEE-yo”


  • 2 chickens, cut in half, back bone removed
  • Sweet Potato Corn Cakes (see recipe)
  • Orange Guajillo Glaze (see recipe)
  • Ancho Chili Salt (see recipe)
  • 2 mangoes skinned and shaved
  • 2 tablespoons diced pickled red onion
  • 1 bunch arugula
  • 1/4 bunch cilantro
  • 2 tablespoons minced chives

  • Sweet Potato Corn Cakes:
  • 2lbs. Sweet Things® mashed sweet potatoes (M0007) prepared as directed, keep hot
  • 1 cup fired roasted sweet corn
  • 2 green onions
  • 1/4 bunch cilantro
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 large egg
  • 1/3 cup yellow cornmeal
  • 3/4 cup plain panko
  • vegetable oil for frying
  • Place mashed sweet potatoes into a large bowl. Slice the green onions and chop half the cilantro, add to sweet potatoes along with the roast corn, salt, cumin and cayenne pepper. Stir until well combined.
  • Add panko, cornmeal and egg to the bowl, stir until combined.
  • Shape sweet potato mixture into patties, fry in skillet with small amount of oil until golden brown on both sides – keep warm.

  • Ancho Chile Salt:
  • 2 large dried ancho chilies
  • 1/2- 1 teaspoon coarse kosher salt

  • Toast chilies in small skillet over medium heat until darker and aromatic, 1 to 2 minutes per side
  • Cut chilies in half with scissors. Stem, seed and tear chilies
  • Place in spice grinder along with salt and finely grind

  • Guajillo Orange Glaze:
  • 2 dried guajillo chilies, stemmed and seeded
  • 1/3 cup boiling water
  • 1 orange zest, finely grated
  • 1 cup fresh orange juice
  • segments of 1 orange
  • 3/4 cup apple cider vinegar
  • 1/4 cup light corn syrup
  • 1/4 cup light brown sugar
  • 2 tablespoons honey
  • 1/2 mango, peeled and chopped
  • 1/4 cup ginger peeled and chopped
  • 1 habanero chile, coarsely chopped
  • 1/2 teaspoon ground coriander
  • salt
  • Cover the guajillo chilies with the boiling water. Cover and let stand until softened, about 15 minutes. In medium saucepan, combine the orange zest, orange segments and juice with the vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, habanero and coriander. Add the guajillos and their soaking liquid and bring to a boil. Boil over moderately high heat until reduced by half, about 7 minutes. Transfer sauce to a blender and puree. Scrape the puree back into the saucepan and simmer over moderate heat until reduced to 1 ½ cups, about 15 minutes. Season with salt.


Orange Guajillo Glazed Chicken:
Baste chicken halves with guajillo glaze, pan sear and finish in the oven.

Plate Assembly:
Place half of chicken on plate and drizzle with some of the Guajillo Orange Glaze.
Place 2-3 Sweet Potato corn Cakes on plate, depending on size, and sprinkle with Ancho Chile Salt
Toss together the mango slices, pickled onion and arugula and place on plates.
Garnish with remaining cilantro and minced chives


4 servings