Pollo Adobado con Papas (Red Chile-Roasted Chicken with Crusty Potatoes)

Ingredients

• 3 ounces ancho chiles dried seeded
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup cider vinegar 
• 1 tablespoon cider vinegar 
• 3  garlic cloves 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground cumin 
• 1.3 cups onion sliced ()
• 1 teaspoon mexican oregano dried
• 1.3 pounds potatoes red halved
• 0.3 teaspoon salt 
• 1.8 teaspoons salt 
• 1 teaspoon sugar 
• 1 tablespoon vegetable oil 
• 0.3 cup water 
• 2 cups water hot
• 3.5 pound meat from a rotisserie chicken whole

Equipment

• bowl
• frying pan
• oven
• sieve
• blender
• roasting pan
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

1. To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add anchos; saut 2 minutes or until anchos are blistered.
3. Combine anchos and 2 cups water in a small bowl. Cover and let stand 20 minutes or until tender.
4. 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.)
5. To prepare remaining ingredients, remove and discard giblets, neck, and skin from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
6. Place the chicken, breast side down, on a cutting surface.
7. Cut in half lengthwise along the backbone.
8. Combine 1 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours.
9. Preheat oven to 37
10. Remove chicken from bag, reserving marinade.
11. 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.
12. Pour 1/3 cup water into pan.
13. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken.
14. Bake at 375 for 1 hour or until thermometer registers 16
15. Brush the reserved marinade over chicken and potatoes, and bake an additional 10 minutes.
16. Place chicken and potatoes on a platter.
17. Combine onion and 1 tablespoon vinegar in a bowl; arrange around chicken and potatoes.
18. Garnish with watercress sprigs, if desired.