Matteo’s Recipes - Pollo Adobado

Pollo Adobado: Roasted, Spiced, and Perfect

Ciao Ragazzi. A whole roasted chicken is something special. It is rustic, simple, complete. A meal made for the table, where hands reach, where conversation lingers, where the smell of spice and fire fills the air. This is Pollo Adobado, a chicken bathed in bold flavors, washed and brined for tenderness, marinated in adobo for depth, and roasted until the skin is crisp and the meat falls apart with ease. It is the kind of dish that calls for good company and a glass of something cold.

Ingredients (Serves 4-6)

For the Brine:

• 1 whole chicken (about 4-5 lbs)

• 8 cups water

• 1/2 cup kosher salt

• 2 tablespoons sugar

• 4 garlic cloves, smashed

• 1 bay leaf

• 1 teaspoon black peppercorns

• 1 sprig fresh thyme

For the Adobo Marinade:

• 4 dried guajillo chilies, stems and seeds removed

• 2 dried ancho chilies, stems and seeds removed

• 4 garlic cloves

• 1/4 cup apple cider vinegar

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cinnamon

• 1 tablespoon salt

• 1/2 teaspoon black pepper

• 1/4 cup olive oil

• 1/2 cup chicken stock or water

For the Stuffing:

• 2 small onion, quartered

• 2 limes, halved

• 2 garlic cloves, smashed

• 1 small bunch fresh cilantro

Instructions

1. Wash and Brine – Rinse the chicken under cold water and remove any excess fat. In a large pot, dissolve salt and sugar in warm water. Add garlic, bay leaf, peppercorns, and thyme. Let cool completely before submerging the chicken. Refrigerate for at least 1 hour, up to 4 hours.

2. Make the Adobo Marinade – Toast the dried chilies in a dry pan until fragrant. Soak them in hot water for 10 minutes to soften. Blend the chilies with the remaining marinade ingredients until smooth.

3. Marinate and Dry – Remove the chicken from the brine and pat it completely dry. Rub the adobo marinade generously over the entire bird, making sure to get into every crevice. Cover and refrigerate overnight, allowing the flavors to deepen.

4. Stuff and Roast – Preheat the oven to 400°F (200°C). Stuff the chicken cavity with onion, lime halves, garlic, and cilantro. Tie the legs together with kitchen twine.

5. Roast to Perfection – Place the chicken in a roasting pan, breast side up. Roast for about 1 hour and 15 minutes, basting occasionally, until the skin is deeply golden and a thermometer reads 165°F (75°C) in the thickest part of the thigh.

6. Rest and Serve – Let the chicken rest for 10 minutes before carving. Spoon any juices from the pan over the top. Serve with warm tortillas, fresh salsa, and a squeeze of lime.

Pollo Adobado is a dish that speaks of time and care. The brine makes it tender, the adobo gives it fire, the roasting brings it all together. It is a meal to gather around, to savor, to remember.