This recipe for adobo chicken with potatoes has a spicy mix of ancho chili, guajillo chili, and spices. Because it is an easy-to-prepare, homemade, and nutritious dish, this chicken stew is a must on your table.
3 ancho chiles, clean, without veins, roasted and soaked in water; for the marinade
5 guajillo chiles, clean, without veins, roasted and soaked in water; for the marinade
1/4 onions, roasted, for the marinade
2 garlic, roasted, for the marinade
1 avocado leaves, roasted, for the marinade
2 bay leaves, roasted, for the marinade
3 cloves, roasted, for the marinade
3 allspice berries, roasted, for the marinade
1 teaspoon cumin seeds, roasted, for the marinade
1/2 cinnamon sticks, roasted, for the marinade
1/2 cups water, from the soaking of chiles, for the marinade
salt, for the marinade
lard, for frying the chicken
6 chicken drumsticks, with skin
6 chicken thighs, with skin
15 new potatoes, in half
1 cup green onion, with little tail and halved
white rice, for serving
corn tortillas, for serving
Mundet® Mandarin Sidral, for serving
Preparation
10 mins
35 mins
Low
Blend the ancho chili, guajillo chili, onion, garlic, avocado leaf, bay leaves, clove, allspice, cumin seeds, cinnamon stick, the water used to soak the chiles, and a little salt. Set aside.
Heat the lard in a pot over high heat and fry the chicken pieces for 5 minutes, until well sealed. Then, add the potatoes and spring onions and cook for 5 more minutes. Now add the marinade, a little salt, and let it cook for about 25 minutes until the flavor of the marinade concentrates. Remember that the sauce should be thick and well combined. Season if the dish requires it.
Serve the adobo chicken with potatoes, accompany with white rice and tortillas, and pair with Sidral Mundet® Mandarin.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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