Pollo Adobado Con Papas (Red Chile-Roasted Chicken With Crusty Potatoes) Recipe

Name: Pollo Adobado Con Papas (Red Chile-Roasted Chicken With Crusty Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; saute 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 375u00b0.
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 375u00b0 for 1 hour or until thermometer registers 160u00b0. 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.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Adobo:, 1 tablespoon vegetable oil, 6 dried ancho chiles, seeded and torn (about 3 ounces), 2 cups hot water, and more.

Yes, Pollo Adobado Con Papas (Red Chile-Roasted Chicken With Crusty Potatoes) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pollo Adobado Con Papas (Red Chile-Roasted Chicken With Crusty Potatoes)

How did you like this recipe?

Frequently Asked Questions