Mexican Spatchcock Chicken With Quinoa Salad Recipe

Ingredients For Mexican Spatchcock Chicken With Quinoa Salad Recipe

• 3 pound 1 whole roasting chicken
• 1 Dried ancho chile pepper
• 3 Dried pasilla chile peppers
• 1 teaspoon Finely shredded orange peel
• 0.25 cup Orange juice
• 1 tablespoon Red wine vinegar
• 4 Cloves garlic, minced
• 1 teaspoon Dried oregano, crushed
• 1 teaspoon Salt
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Ground cinnamon
• 14.5 ounce 1 can chicken broth
• 0.5 cup Dry white wine
• Quinoa salad
• 1.5 cup Cooked quinoa
• 1 cup Canned black beans, rinsed and drained
• 0.6699999999999999 cup Chopped fresh mango
• 1 Jalapeno chile pepper, seeded and finely chopped
• 2 tablespoon Olive oil
• 2 tablespoon Lime juice
• 1 tablespoon Snipped fresh cilantro
• 1 teaspoon Honey
• 0.25 teaspoon Salt
• Crumbled queso fresco