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

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.