Pollo Adobado Con Papas (Red Chile-Roasted Chicken With Crusty Potatoes)
- 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)
- 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.)
- 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.
- Preheat oven to 375u0b0.
- 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 375u0b0 for 1 hour or until thermometer registers 160u0b0. 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.
vegetable oil, ancho chiles, water, cider vinegar, salt, sugar, oregano, freshly ground black pepper, ground cumin, ground cloves, garlic, remaining ingredients, chicken, water, red potatoes, vegetable oil, salt, onion, cider vinegar, watercress sprigs
Taken from www.myrecipes.com/recipe/pollo-adobado-con-papas-red-chile-roasted-chicken-with-crusty-potatoes (may not work)