Roasted Chicken in Adobo with Potatoes

Name: Roasted Chicken in Adobo with Potatoes
Prep time: 80 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 30-11-2017

Preparation

20 mins

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.