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

Name: Pollo Adobado con Papas (Red Chile-Roasted Chicken with Crusty Potatoes)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams dried ancho chiles, seeded and torn (about; 1 teaspoons freshly ground black pepper; 59 milliliters cider vinegar; 1 Tbsp cider vinegar; 3 garlic cloves; 0 teaspoons ground cloves; 0 teaspoons ground cumin; 296 milliliters (1/4-inch-thick) sliced onion; 1 teaspoon dried Mexican oregano; 567 grams 10 small red potatoes, halved (about; 0 teaspoons salt; 2 teaspoons salt; 1 teaspoon sugar; 1 Tbsp vegetable oil; 79 milliliters water; 473 milliliters hot water; 2 kilograms whole chicken

Pollo Adobado con Papas (Red Chile-Roasted Chicken with Crusty Potatoes) is a gluten free and dairy free recipe with 4 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 672 calories, 41g of protein, and 37g of fat per serving. A mixture of salt, ground cloves, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add anchos; saut 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.

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Water

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Bowl

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.)

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Steak Sauce

Marinade

Vinegar

Garlic

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Blender

Sieve

Bowl

To prepare remaining ingredients, remove and discard giblets, neck, and skin from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.

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Whole Chicken

Water

Place the chicken, breast side down, on a cutting surface.

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Whole Chicken

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.

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Marinade

Whole Chicken

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Ziploc Bags

Preheat oven to 37

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Oven

Remove chicken from bag, reserving marinade.

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Marinade

Whole Chicken

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.

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Meat

Bone

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Kitchen Thermometer

Roasting Pan

Broiler Pan

Pour 1/3 cup water into pan.

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Water

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Frying Pan

Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken.

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Potato

Whole Chicken

Salt

Cooking Oil

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Bowl

Bake at 375 for 1 hour or until thermometer registers 16

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Kitchen Thermometer

Oven

Brush the reserved marinade over chicken and potatoes, and bake an additional 10 minutes.

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Marinade

Potato

Whole Chicken

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Oven

Place chicken and potatoes on a platter.

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Potato

Whole Chicken

Combine onion and 1 tablespoon vinegar in a bowl; arrange around chicken and potatoes.

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Potato

Whole Chicken

Vinegar

Onion

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Bowl

Garnish with watercress sprigs, if desired.

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Watercress

Equipment

Ingredients

Servings:

85grams

dried ancho chiles, seeded and torn (about 1teaspoons

freshly ground black pepper 59milliliters

cider vinegar 1Tbsp

cider vinegar 3

garlic cloves 0teaspoons

ground cloves 0teaspoons

ground cumin 296milliliters

(1/4-inch-thick) sliced onion 1teaspoon

dried Mexican oregano 567grams

10 small red potatoes, halved (about 0teaspoons

salt 2teaspoons

salt 1teaspoon

sugar 1Tbsp

vegetable oil 79milliliters

water 473milliliters

hot water 2kilograms

whole chicken

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.