Add the mustard greens and cook until just wilted, 3 minutes.
ground chipotle chile.(3 1/2 to 4 pound).
fresh rosemary sprigs.Thick slices of grilled country-style bread or steamed rice for serving.Place chicken, breast side down, on a work surface.
Using poultry shears and beginning at tail end, cut along each side of backbone, separating backbone from chicken.Reserve for stock or discard.
Turn chicken breast side up.
Using the heels of your hands, press firmly against breastbone until it cracks and chicken breast flattens.. Stir together the achiote paste, vinegar, salt, oregano, paprika, ground chipotle, black pepper, and olive oil in a medium bowl until well combined.Fly By Jing Triple Threat Gift Box.
