ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pollo Adobado con Papas (Red Chile-Roasted Chicken with Crusty Potatoes)

Yield 4 servings (serving size: 3 ounces chicken, 3/4 cup potatoes, and 1/2 cup onion mixture)
One of the first things author Rick Bayless learned to cook in Mexico was chicken marinated in red chiles. They call the marinade adobo, a Spanish word that signifies, plain and simply, "flavoring." A mixture of rehydrated dried red chiles, garlic, spices, and vinegar, it is an essential condiment in the Mexican kitchen. Once the seasoning mixture has done its work, resulting in a light, flavorful, and satisfying dish, the chicken is said to be adobado, or marinated (loosely translated). Store leftover marinade in the refrigerator for up to a week or in the freezer for a month. Then use on fish, pork, or lamb chops before grilling.


  • Adobo:
  • 1 tablespoon vegetable oil
  • 6 dried ancho chiles, seeded and torn (about 3 ounces)
  • 2 cups hot water
  • 1/4 cup cider vinegar
  • 1 3/4 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 3 garlic cloves
  • Remaining ingredients:
  • 1 (3 1/2-pound) whole chicken
  • 1/3 cup water
  • 10 small red potatoes, halved (about 1 1/4 pounds)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1 1/4 cups (1/4-inch-thick) sliced onion
  • 1 tablespoon cider vinegar
  • 4 watercress sprigs (optional)

Nutrition Information

  • calories 512
  • caloriesfromfat 30 %
  • fat 17.3 g
  • satfat 3.9 g
  • monofat 5.5 g
  • polyfat 6.1 g
  • protein 46.7 g
  • carbohydrate 42.2 g
  • fiber 6.5 g
  • cholesterol 126 mg
  • iron 5.2 mg
  • sodium 728 mg
  • calcium 58 mg

How to Make It

  1. To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; sauté 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand 20 minutes or until tender. Combine ancho mixture, 1/4 cup vinegar, and next 7 ingredients (1/4 cup vinegar through garlic) in a blender; process until smooth. Strain marinade through a medium-mesh sieve into a bowl; discard solids. (Adobo will have the consistency of steak sauce.)

  2. To prepare remaining ingredients, remove and discard giblets, neck, and skin from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place the chicken, breast side down, on a cutting surface. Cut in half lengthwise along the backbone. Combine 1 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours.

  3. Preheat oven to 375°.

  4. Remove chicken from bag, reserving marinade. Place chicken on a broiler pan or rack of roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Pour 1/3 cup water into pan. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake at 375° for 1 hour or until thermometer registers 160°. Brush the reserved marinade over chicken and potatoes, and bake an additional 10 minutes. Place chicken and potatoes on a platter. Combine onion and 1 tablespoon vinegar in a bowl; arrange around chicken and potatoes. Garnish with watercress sprigs, if desired.