Pollo Adobado

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 garlic cloves


Remaining ingredients:
8 boneless skinless chicken thighs
1/3 cup water
10 small red potatoes, quartered (about 1 1/4 pounds)
1 tablespoon vegetable oil
1/4 teaspoon salt



To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; sauté 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand 20 minutes or until tender. Combine 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 have the consistency of steak sauce.)

Combine 1/2 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours.

Preheat oven to 375°.

Remove chicken from bag, discarding marinade. Place chicken on a broiler pan or rack of roasting pan. Pour 1/3 cup water into pan. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake at 375° for 20 minutes or until thermometer registers 160°. Brush the remaining marinade over chicken and potatoes, and bake an additional 10 minutes. Place chicken and potatoes on a platter.



--Adapted from Cooking Light magazine