Red chile-braised chicken with potatoes and greens (Adobo de pollo, de lujo) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 314) by Rick Bayless

  • whole chicken
  • ground cumin
  • garlic
  • dried oregano
  • apple cider vinegar
  • chicken broth
  • ground cloves
  • greens of your choice
  • white onions
  • boiling potatoes
  • dried ancho chiles
  • EYB Comments

    See recipe for greens suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for greens suggestions.

  • thekitchenchronicles on January 12, 2014

    This was a bit of a dud. Don't know where things went wrong but the sauce was very thick and the flavor tasted almost burnt. Not worth the red mess it made all over my kitchen.

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