: Pollo Adobado al Horno
Juicy whole chicken coated in a vibrant red adobo made from guajillo and pasilla chiles, tomatoes, and spices. Baked with baby potatoes until the skin is deeply caramelized and the meat stays tender.
Equipment
- 1 | Skillet | for sautéing
- 1 | Blender |
- 1 | Baking dish | large enough for whole chicken
- 1 | Aluminum foil |
- 1 | Basting spoon or brush |
Ingredients
- 1 | | whole chicken | about 6 lbs
- 3 | | tomatoes |
- 1 | | small onion |
- 6 | | guajillo chiles |
- 2 | | pasilla chiles |
- 5 | cloves | garlic |
- 2 | tbsp | oil | for sautéing plus extra for coating
- 1/3 | tsp | cumin |
- 1 | tsp | paprika or achiote | to taste
- 2 | tbsp | brown sugar |
- 1/2 | cup | chicken broth or water | as needed for blending
- 1 | lb | baby potatoes | cambray
- 3 | | bay leaves |
Instructions
- Remove stems and seeds from the dried chiles. Quarter the tomatoes and chop the onion.
- Sauté tomatoes, onion, chiles, and garlic in a little oil until softened.
- Blend the sautéed mixture with cumin, paprika or achiote, brown sugar, and enough liquid to make a smooth sauce.
- Place the chicken in a baking dish, drizzle with oil, and coat thoroughly with the adobo sauce.
- Marinate for at least 3 hours (or overnight).
- Add baby potatoes and bay leaves around the chicken. Cover tightly with foil.
- Bake at 375°F for 1 hour. Remove foil, baste with pan juices, and bake uncovered 30 more minutes until golden.
- Rest briefly, carve, and serve with the potatoes and extra sauce.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently in the oven covered with foil to keep the meat moist.
Scale marinade ingredients down if using a smaller chicken.
The sauce can be blended 1–2 days ahead and refrigerated.
Reheat gently in the oven covered with foil to keep the meat moist.
Scale marinade ingredients down if using a smaller chicken.
The sauce can be blended 1–2 days ahead and refrigerated.