Canarian Recipes: Pollo Adeje con papas arrugadas
Adeje chicken is a famous Tenerife dish, typically featuring crispy fried chicken. Instead of being deep-fried, this chicken is marinated for up to two days in homemade mojo sauce and then roasted in the oven so the meat is juicy and the skin is crispy.
Ingredients
- 1 whole chicken or 8 chicken thighs or legs
- Canarian mojo sauce
- Wrinkled potatoes
Mojo Sauce
- 2 large red peppers roughly chopped
- 4 large cloves of garlic, chopped
- 3 small chillies, deseeded and chopped finely
- 2 tsp sea salt
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 slice of stale bread torn into small pieces
How to Make
- Heat the oven to 220°C Fan for at least 15 minutes before cooking.
- Make the sauce by placing all the ingredients in a blender.
- Blend until all the ingredients have broken down into a thick sauce.
- Place the chicken in a large baking tin or dish and thickly brush on some of the sauce.
- Cover with cling film and marinate in the fridge for at least 8 hours or up to 2 days.
- Remove the cling film and place the chicken in the oven.
- Lower the heat immediately to 190°C.
- Cook for 45 minutes to 1 hour making sure that the chicken is cooked through.
- After 30 minutes remove the chicken from the oven and pour off the juices in the bottom of the tray.
- Cover with the remaining sauce and return the chicken to the oven.
- If the dish seems to be browning too much, cover with foil to finish the cooking.
- Leave to rest for at least 15 minutes.
- Serve with a green salad and Canarian potatoes.
Canarian Potatoes.
- Use only small potatoes and wash them thoroughly.
- Place potatoes in a pot. cover with water.
- Add 2 tablespoons of sea salt.
- Boil for about 20 minutes until tender.
- Pour off most of the water and return to heat.
- Keep moving the potatoes around as the water evaporates.
- You will see the salt appear on the potatoes.