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    Red-Chile-Roasted Chicken with Crusty Potatoes

    Source of Recipe

    Cooking Light-12/01

    List of Ingredients

    • Adobo:
    • 1 tablespoon vegetable oil
    • 6 dried ancho chiles, seeded and torn (about 3 ounces)
    • 2 cups hot water
    • 1/4 cup cider vinegar
    • 1 3/4 teaspoons salt
    • 1 teaspoon sugar
    • 1 teaspoon dried Mexican oregano
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon ground cloves
    • 3 cloves garlic
    • Remaining Ingredients:
    • 1 (3 1/2-pound) whole chicken
    • 1/3 cup water
    • 10 small red potatoes, halved (about 1 1/4 pound)
    • 1 tablespoon vegetable oil
    • 1/4 teaspoon salt
    • 1 1/4 cups (1/4-inch-thick) sliced onion
    • 1 tablespoon cider vinegar
    • 4 watercress sprigs (optional)


    1. To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; saute 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand for 20 minutes or until tender. Combine the ancho mixture, 1/4 cup vinegar and next 7 ingredients (1/4 cup vinegar through garlic) in a blender; process until smooth. Strain marinade through a medium-mesh sieve into a bowl; discard solids. (Adobo will be the consistency of steak sauce.)

    2. To prepare the remaining ingredients, remove and discard giblets, neck and skin from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place the chickem, breast side down, on a cutting surface. Cut in half lengthwise along the backbone. Combine 1 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours.

    3. Preheat oven to 375 degrees.

    4. Remove the chicken from the marinade. Place chicken on a broiler pan or rack or roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Pour 1/3 cup water into pan. Cpmbine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake at 375 for 1 hour or until thermometer registers 160 degrees. Brush the reserved marinade over chicken and potatoes, bake an additional 10 minutes. Place chicken and potatoes on a platter. Combine onion and 1 tablespoon vinegar in a bowl; arrange around chicken and potatoes. Garnish with watercress sprigs, if desired.

    5. Servings: 4

    6. serving size: 3 ounces chicken, 3/4 cup potatoes, and 1/2 cup onion mixture. 512 cal, 17.3g fat, 46.7g pro, 42.2g carb, 6.5g fiber, 126mg chol, 5.2 mg iron, 728mg sod, 58mg calc.




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