Red chile roast chicken (Pollo adobado y rostizado) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 112) by Rick Bayless and Deann Groen Bayless

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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

    Chicken brines one hour.

  • TrishaCP on April 02, 2016

    This was a solid chicken dish, but I probably won't make it again. It is a little too lengthy a project for a weeknight meal due to the brining step. And while not bad, the rub is based on only ground ancho chiles, and isn't as complex as other red chile mixtures I would take the time to make on a weekend when I have more time to roast and grind chiles myself. Not bad by any means, but not as good as I wanted it to be. Again, this is by no means a failed recipe or anything that dire-many people will like this a lot- it simply doesn't fit with me and the way I need and like to cook. (I didn't make the potatoes.)

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