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Recipe

Roasted Adobo Chicken with Potatoes

Name: Roasted Adobo Chicken with Potatoes
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Mexicana
Ingredients: 6 ancho chili peppers, roasted, deveined and seedless, for marinade; 6 guajillo chilies, roasted, deveined and seedless, for marinade; 6 cascabel chili peppers, roasted, deveined and seedless, for marinade; 4 cloves garlic, roasted with peel, for marinade; 1/2 onions, roasted, for marinade; 1 tablespoon cumin, roast, for marinade; 2 cloves, roast, for marinade; 1/4 cups Tomato Puree with Chilpotle Del Fuerte®, for marinade; 1 tablespoon white vinegar, for marinade; 4 tablespoons oil, for marinade; 1 chicken, clean and open in butterfly; 1 pinch salt; 1 pinch black pepper; 3 cambray potatoes, cut in half; 1/4 cups olive oil; 1/2 bunches fresh thyme; to taste pickled chili pepper, To accompany; to taste tortilla, To accompany

20 mins

Low

4.333333

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Roasted chicken is one of the most famous fast food dishes that has a variety of preparation methods. This recipe of chicken in a marinade of chilies flavored with cloves and cumin, accompanied with potatoes, cooked directly in the oven will give a golden and delicious touch that everyone likes.

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Ingredients

8 portions

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6 ancho chili peppers, roasted, deveined and seedless, for marinade
6 guajillo chilies, roasted, deveined and seedless, for marinade
6 cascabel chili peppers, roasted, deveined and seedless, for marinade
4 cloves garlic, roasted with peel, for marinade
1/2 onions, roasted, for marinade
1 tablespoon cumin, roast, for marinade
2 cloves, roast, for marinade
1/4 cups Tomato Puree with Chilpotle Del Fuerte®, for marinade
1 tablespoon white vinegar, for marinade
4 tablespoons oil, for marinade
1 chicken, clean and open in butterfly
1 pinch salt
1 pinch black pepper
3 cambray potatoes, cut in half
1/4 cups olive oil
1/2 bunches fresh thyme
to taste pickled chili pepper, To accompany
to taste tortilla, To accompany

Preparation

Preheat the oven to 200 ° C.

For the marinade, blend the chilies with the garlic, onion, cumin, clove, Tomato Puree With Chilpotle Del Fuerte®, vinegar and oil until a homogeneous mixture is obtained.

Place the chicken in a tray with baking paper, season to your liking with salt and pepper, varnish the chicken with the marinade, until it is well covered. Place the potatoes around and bathe with olive oil and a little thyme.

Bake for 1 hour or until well cooked and golden on the skin. Serve with chiles in vinegar, tortillas and enjoy.