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

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.

Yield: 4 servings (serving size: 3 ounces chicken, 3/4 cup potatoes, and 1/2 cup onion mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 512
  • Calories from fat: 30%
  • Fat: 17.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 6.1g
  • Protein: 46.7g
  • Carbohydrate: 42.2g
  • Fiber: 6.5g
  • Cholesterol: 126mg
  • Iron: 5.2mg
  • Sodium: 728mg
  • Calcium: 58mg

Ingredients

  • 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)

Preparation

  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.
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Pollo Adobado con Papas (Red Chile-Roasted Chicken with Crusty Potatoes) Recipe at a Glance
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