But there is another reason I love September...it's football season! It's also futbol (soccer) season, but I still love American football a little more. When we're lucky enough to find a game being televised, you can find me and Hubby camped out in front of the TV with an ice cold glass bottle of Mexican Coca-Cola and one of our favorite football foods: Pollo Adobado. It's a little bit spicy, more than a little saucy, and if you're like my kids who love to eat this with their hands, it can be a little bit messy. But it is a whole lot of deliciousness. Sure to score a touchdown with your family!
I usually bake my Pollo Adobado at home, but we've also baked it in the big clay oven at the ranch. And if you don't feel like turning on the oven at all, you can make it in your crockpot.
Pollo Adobado con Papas
(Adobo Chicken with Potatoes)
- 3 dried ancho chilies
- 1 medium onion, cut in quarters
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- 2 pounds chicken, cut up
- 6 medium potatoes, cut in wedges
- 4 to 6 oranges, cut in half (or 1 cup of orange juice)
On a griddle or comal, heat 1 teaspoon of vegetable oil over medium-high heat. Toast the onion on the comal until it softens and the skins has charred slightly; set aside. Toast the dried chilies and garlic for a few seconds on each side, remove from heat. Transfer the dried chilies to a small saucepan and bring to a boil in 2 cups of water to soften the chilies. Let cool slightly. Remove the stems and seeds from the chilies, then puree the chilies in a blender with the toasted onion and garlic and the water the chilies were cooked in. Season with 1 teaspoon of salt, and the ground cumin.
In a large baking pan, combine the chicken and potatoes; season with salt and pepper. Pour the adobo sauce over the chicken and potatoes, making sure each piece is covered with adobo. Squeeze the oranges over the chicken, removing any seeds. If you don't have fresh oranges on hand, you can use 1 cup of orange juice. Again, mix well to combine the adobo with the orange juice.
Bake in a preheated oven at 350F for 45 minutes to an hour or until the chicken starts to pull away from the bones.
This week's #SundaySupper theme, hosted by Supper for a Steal, is a Tailgate party! For more tantalizing tailgating treats, check out this week's #SundaySupper line-up: