Dinner

Mexican Chicken Adobo (Adobo de Pollo) Recipe

Name: Mexican Chicken Adobo (Adobo de Pollo) Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 4 bone-in chicken legs; 4 bone-in chicken thighs, skinless (or skin-on if preferred); Salt and ground black pepper to taste; 3 tablespoons olive oil, divided; 1 small brown or yellow onion, sliced; 4 Roma tomatoes, quartered; 4 garlic cloves, chopped; 3 dried guajillo chiles, stems and seeds removed; 1 dried ancho chile or dried chipotle chile, stems and seeds removed; 2 dried pasilla or New Mexico chiles, stems and seeds removed; 2 1/2 cups chicken broth; 2 tablespoons apple cider vinegar; 2 teaspoons sea salt or Kosher salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon dried coriander; 1/4 teaspoon ground cloves; 2 bay leaves; Chopped cilantro for garnish; White rice; Spanish rice; Corn or flour tortillas; Avocado slices

BySana Jeannette November 22, 2025November 22, 2025

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Introduction

Mexican Chicken Adobo (Adobo de Pollo) is a flavorful, comforting dish featuring tender chicken simmered in a rich and smoky chile sauce. This one-pot recipe blends dried chiles with aromatic spices for a perfect balance of heat and depth. Serve it with rice or tortillas for a satisfying meal that’s full of authentic Mexican flavors.

A white bowl filled with six pieces of chicken covered in a thick, rich dark red sauce with a glossy texture. The chicken pieces are layered closely together, showing a mix of drumstick and thigh cuts fully coated in the sauce. Small green cilantro leaves are scattered on top for garnish, adding a fresh contrast to the deep red color of the sauce. The bowl is placed on a white marbled surface with some lime wedges visible near the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in chicken legs
4 bone-in chicken thighs, skinless (or skin-on if preferred)

Salt and ground black pepper to taste
3 tablespoons olive oil, divided

1 small brown or yellow onion, sliced
4 Roma tomatoes, quartered

4 garlic cloves, chopped
3 dried guajillo chiles, stems and seeds removed
1 dried ancho chile or dried chipotle chile, stems and seeds removed

2 dried pasilla or New Mexico chiles, stems and seeds removed
2 1/2 cups chicken broth
2 tablespoons apple cider vinegar

2 teaspoons sea salt or Kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano

1/2 teaspoon dried coriander
1/4 teaspoon ground cloves
2 bay leaves

Chopped cilantro for garnish
White rice, Spanish rice, corn or flour tortillas, avocado slices (for serving)

Instructions

Step 1: Pat the chicken dry with paper towels and season generously with salt and pepper. Set aside while you prepare the sauce.

Step 2: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Add the sliced onions and quartered tomatoes, sautéing for about 4 minutes until the onions become translucent.
Step 3: Stir in the chopped garlic and cook for about 1 minute. Add the dried chiles and chicken broth, then bring to a boil. Lower the heat to a simmer and use a spoon to submerge the chiles fully in the broth. Cover and simmer for 10 minutes until the chiles soften.
Step 4: Remove the pot from the heat and let cool for 5 minutes. Transfer the chiles and half the cooking liquid to a blender. Add apple cider vinegar, salt, cumin, oregano, coriander, and ground cloves. Blend on high until smooth, then add the remaining liquid and blend again until the sauce is uniform. Set aside.

Step 5: Heat the remaining 2 tablespoons of olive oil in the pot over medium-high heat. Brown the chicken pieces for 2-3 minutes per side, working in batches if necessary to avoid overcrowding. Remove browned chicken to a plate and keep warm.
Step 6: Return all chicken to the pot. Pour in the blended sauce and add bay leaves. Stir to combine, bring to a boil, then reduce heat to low and partially cover. Simmer, stirring occasionally, for about 45 minutes or until the chicken is cooked through. Add extra broth if needed to maintain the sauce consistency.
Step 7 (Optional Oven Method): Preheat the oven to 350°F. After browning the chicken, stir the sauce and bay leaves into the pot and bring to a boil. Cover and transfer the pot to the oven. Bake for 40-45 minutes until the chicken reaches 165°F internally.

Step 8: Remove bay leaves, taste and adjust seasoning if needed. Garnish with chopped cilantro and serve with white rice, Spanish rice, tortillas, or avocado slices.

Tips & Variations

For more heat, add a dried chipotle chile or use skin-on chicken for extra richness.
If you prefer a smoother sauce, strain the blended sauce before simmering it with the chicken.

This dish pairs beautifully with fresh corn tortillas or creamy avocado slices for balance.
Use homemade chicken broth for deeper flavor or low-sodium broth to better control seasoning.

Storage

Store leftover chicken adobo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth to loosen the sauce if it thickens. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with seven pieces of chicken covered in thick, rich, dark red sauce, each piece having a glossy texture that shines under the light. The chicken pieces are placed close together, fully coated in the sauce, with a few fresh green cilantro leaves sprinkled on top adding a pop of color. The background is a white marbled surface with part of a red and white striped cloth and some lime wedges visible at the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but adjust the cooking time as they will cook faster than bone-in pieces. Keep an eye on them to avoid overcooking and drying out.

What if I can’t find the specified dried chiles?

You can substitute with other dried Mexican chiles like chipotle, pasilla, or New Mexico chiles depending on availability. Mixing different chiles adds complexity, but feel free to use what you have on hand.