Pollo Adobado con Papas #SundaySupper {Adobo Chicken & Potatoes}

Over the years I've mentioned how much I love September. First of all, it's my birth month, making this the most awesome month of all. When I was a little kid, September also meant apple season and time to go back to school. And now that I live in Mexico, September is all about the fair, parades, and celebrating Mexican Independence Day.

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)

Ingredients:

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)

Directions:
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.

Enjoy!!!

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:

Pre Game Warm-ups:

- Sausage Balls by My Catholic Kitchen
- Edamame Hummus by Girl in the Little Red Kitchen
- Slow Cooker Rueben Dip by The Meltaways
- Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
- Smokey Guacamole with Bacon by Family Spice
- Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
- Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
- Candied Pecans by From Fast Food to Fresh Food
- Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
- Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
- Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
- Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
- Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
- Bacon Wrapped Chicken Bites by Family Foodie
- Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
- Game Day Loaded Nachos by The Messy Baker
- Buffalo Chicken Dip by Home Cooking Memories
- Southwestern Spring Rolls by Supper for a Steal
- Pepperoni Pizza Puffs by Comfy Cuisine
- Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
- Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
- Indian Spiced Chicken Meatballs by Soni’s Food for Thought
On the Sidelines:
- Anne’s Best Potato Salad with Bacon and Peas by Webicurean
- Simple Roasted Purple Potatoes by Ruffles and Truffles
- Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
Main Events:
- Gluten Free Breakfast Sandwich by Cooking Underwriter
- Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
- Poor Man’s Burrito by Shockingly Delicious
- Ham and Mushroom Handpies by Vintage Kitchen Notes
- Individual Muffuletta Sandwiches by Magnolia Days
- Far East Steak Salad by Diabetic Foodie
- Italian Sloppy Joes by The Weekend Gourmet
- Hot Chicken Chili by Momma’s Meals
- Louisiana Sloppy Joes by Sustainable Dad
- Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
- Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
- Fancy Filet Chili by I Run for Wine
- Homemade Italian Sausage by The Little Ferraro Kitchen
- Jalapeno Crockpot Chili by Mama’s Blissful Bites
- Flavorful Fall Marinade by Midlife Road Trip
- Moose Chili by Mrs. Mama Hen
Overtime:
- Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
- Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
- Zucchini Cupcakes by In the Kitchen with Audrey
- Oven-Baked Churros by Small Wallet Big Appetite
- Swirl Nutella Cupcakes by Basic N Delicious
- Peanut Butter and Pretzel Truffles by Gotta Get Baked
From the Cooler:
- Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
- Strawberry Horchata by Damn Delicious
Wine Pairings by Wine Everyday