Roasted Chicken in Adobo with Potatoes

Del Fuerte
Roasted chicken is one of the most famous fast food dishes that has a wide variety of preparation methods. This recipe for chicken in a chili adobo seasoned with clove and cumin, accompanied by potatoes, cooked directly in the oven, will give it a crispy and delicious touch that everyone loves.
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Ingredients
8
Servings
  • 6 ancho chiles, roasted, deveined and seeded, for adobo
  • 6 guajillo chiles, roasted, deveined and seeded, for adobo
  • 6 cascabel chiles, roasted, deveined and seeded, for adobo
  • 4 cloves garlic, roasted with skin, for adobo
  • 1/2 onions, roasted, for the adobo
  • 1 tablespoon cumin, roasted, for adobo
  • 2 cloves, roasted, for adobo
  • 1/4 cups Del Fuerte® tomato purée with chipotle chile, for the adobo
  • 1 tablespoon white vinegar, for the adobo
  • 4 tablespoons vegetable oil, for the adobo
  • 1 chicken, clean and butterflied
  • 1 pinch salt
  • 1 pinch pepper
  • 3 new potatoes, cut in half
  • 1/4 cups olive oil
  • 1/2 bunches fresh thyme
  • pickled chiles, for accompaniment
  • tortillas, for accompaniment
Preparation
20 mins
1h
Low
  • Preheat the oven to 200° C.
  • For the adobo, blend the chiles with the garlic, onion, cumin, clove, Del Fuerte® Tomato Puree with Chilpotle, vinegar, and oil until you achieve a smooth mixture.
  • Place the chicken on a baking tray lined with parchment paper, season to taste with salt and pepper, and brush the chicken with the adobo until well coated. Place the potatoes around and drizzle with olive oil and a bit of thyme.
  • Bake for 1 hour or until well cooked and golden brown on the skin. Serve with pickled chiles, tortillas, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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