Pollo adobado – chicken baked in red chilli adobo

Ingredients for 4 portions

• 6Guajillo chiles
• 2Ancho chiles
• 3 clovesGarlic
• ½Yellow onion
• 3 tbspVinegar
• 1 tspMexican oregano
• 3 mlCumin
• to tasteSalt
• to tasteBlack pepper
• 1 kgChicken legs, 8 pieces, drumsticks and thighs
• 600 gPotato
• 1 tbspRapeseed oil

On the side

• 12Corn tortillas

Method

1. Remove the stems and seeds from the dried chillies. Toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
2. Soak the chillies in hot water for 15 minutes.
3. Drain the chillies and blend with the garlic, onion, vinegar, oregano, cumin, salt, pepper and a splash of the soaking water to a thick, smooth paste.
4. Make a few cuts in the chicken pieces and rub the adobo well all over them and into the cuts.
5. Cover and leave the chicken to marinate for 30 minutes, or overnight in the fridge.
6. Meanwhile, heat the oven to 200 °C. Peel or scrub the potatoes, cut them into quarters and toss with the oil and some salt.
7. Lay the chicken skin side up in a roasting tin with the potatoes around it and spoon over any adobo left in the bowl.
8. Cover with foil and bake for 30 minutes. Uncover, baste the chicken with the juices and bake for 20 minutes more, until golden and cooked through and the potatoes are tender.
9. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
10. Serve the chicken and potatoes with the juices from the tin and the warm tortillas.

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