Name: Adobo Chicken with Potatoes
Prep time: 45 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.