One of the first things author Rick Bayless learned to cook in Mexico was chicken marinated in red chiles. They call the marinade adobo, a Spanish word that signifies, plain and simply, "flavoring." A mixture of rehydrated dried red chiles, garlic, spices, and vinegar, it is an essential condiment in the Mexican kitchen. Once the seasoning mixture has done its work -- resulting in a light, flavorful, and satisfying dish -- the chicken is said to be adobado, or marinated (loosely translated). Store leftover marinade in the refrigerator for up to a week or in the freezer for a month. Then use on fish, pork, or lamb chops before grilling.

Step 1 - Saute the Chiles
Saute the chiles in a skillet over medium heat until they are blistered and smell toasty (about 2 minutes). This "oil toasting" adds rustic sweetness and depth to the adobo sauce.

Step 2 - Strain the Chile Mixture
After processing the chile mixture, strain it through a medium-mesh sieve; it should have the consistency of steak sauce.

Step 3 - Roast Chiles and Chicken
Place chicken on rack of roasting pan. Arrange potatoes around chicken, and bake until browned.