Preheat the oven to 200°C/400°F/gas 6.
To make the adobo-style recado, divide and spot the tomatoes in a little simmering plate with the unpeeled garlic cloves and dish for 30 minutes or until delicate.
Move to a plate and permit to cool, at that point eliminate the garlic skins.
Spot the chipotle, guajillo and ancho chillies in a bowl.
Pour over sufficient bubbling water to simply cover them and leave for 15 minutes to splash.
Channel the chillies in a little colander, saving the fluid for some other time.
Spot the chillies, garlic, tomatoes, oregano, allspice, entire cloves, cumin seeds, ground cinnamon, 1 tablespoon of ocean salt and some black pepper in a food processor and mix to a paste.
Add the vinegar, lime juice and 6 tablespoons of the held fluid and barrage once more.
Move to a large non-receptive bowl.
Spot the chicken in the marinade, cover with clingfilm and marinate for 3 to 4 hours or overnight in the cooler.
Eliminate the chicken from the fridge and carry it to room temperature.
Preheat a grill or cast-iron frying pan dish to a medium heat.
Cook the chicken, turning once, for 15 to 20 minutes on each side, at times adding some more marinade with a brush during cooking.
Move to a load up, freely cover with foil and leave it to rest for a couple of moments.
To make the smashed beans, strip and meagerly cut the onion and garlic.
Deseed and cut the jalapeño chillies.
Heat 2 tablespoons of oil in a pan over a medium heat, add the onion, garlic, chillies and straight leaves and cook for 5 minutes, or until the onion has mollified.
Strip, deseed and cleave the tomatoes, at that point add to the container with the beans.
Mix well, season with salt and black pepper and add the brew.
Mix once more, decrease the heat to low and stew for 30 minutes while the chicken is cooking.
Hack and mix in the coriander leaves and eliminate the beans from the heat.
Move the chicken to a board, hack it up into 6 pieces and split between serving plates.
Present with the intoxicated pinto beans.
