POLLO ADOBADO RECIPES

Steps:

• 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.)
• To prepare remaining ingredients, remove and discard giblets, neck, and skin from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place the chicken, 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.
• Preheat oven to 375°.
• Remove chicken from bag, reserving marinade. Place chicken on a broiler pan or rack of roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. 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 1 hour or until thermometer registers 160°. Brush the reserved marinade over chicken and potatoes, and 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.

Steps:

• "Arepas 2 cups corn flour for arepas (such as Masarepa or Harina P.A.N.) 2 cups warm water ½ cup ricotta cheese Chicken Filling 2 tablespoons vegetable oil 4 ounces diced onion 1½ cups cooked shredded chicken 2 teaspoons paprika 1 teaspoon ground turmeric 1 clove garlic, minced ½ teaspoon oregano ½ teaspoon kosher salt, or to taste Chopped cilantro Directions: To make the arepas, mix together corn flour, water and ricotta cheese. Stir well, and then knead with your hands to form a cohesive dough. Heat a griddle over medium heat on the stove. Divide the dough into 8 equal portions, and then pat into thick, round cakes. Place the cakes on the griddle, and cook on each side for about 7 minutes, until they are golden and crisp on the outer surface. Remove from the griddle and store in a clean towel to keep warm. Drizzle a bit of oil on the griddle and add the onions. Saute until translucent, about 1 minute, and then add the chicken and spices. Stir to combine and cook until chicken is thoroughly heated through, about 3 minutes."