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Mexican Chicken Adobo (Adobo de Pollo) Recipe

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★★★★★

4.5 from 90 reviews

Mexican Chicken Adobo is a flavorful and hearty traditional dish featuring bone-in chicken simmered in a rich sauce made from dried chiles, tomatoes, garlic, and aromatic spices. This recipe blends tangy apple cider vinegar with smoky dried chiles to create a tender, savory main course that pairs beautifully with white rice, tortillas, or avocado slices.

Ingredients

Scale

Chicken

  • 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

Sauce

  • 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

To Serve

  • Chopped cilantro for garnish
  • White rice
  • Spanish rice
  • Corn or flour tortillas
  • Avocado slices

Instructions

  1. Season the chicken: Pat the chicken dry with paper towels, then season each piece evenly with salt and ground black pepper. Set aside while preparing the sauce.
  2. Sauté the onions and tomatoes: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Add the sliced onions and quartered tomatoes and sauté, stirring occasionally for about 4 minutes until the onions become translucent.
  3. Simmer the chiles: Add the chopped garlic and cook for about one minute. Stir in the dried guajillo, ancho or chipotle, and pasilla or New Mexico chiles, along with the chicken broth. Bring to a boil, then reduce heat to low. Push the chiles down into the broth so they are fully submerged. Cover and simmer for about 10 minutes until the chiles soften.
  4. Blend the sauce: Remove the pot from heat and uncover. Let cool at room temperature for 5 minutes. Transfer the softened chiles and about half of their cooking liquid into a blender. Add apple cider vinegar, salt, cumin, coriander, and ground cloves. Blend on high speed for 2-3 minutes until smooth. Pour in the remaining cooking liquid and continue blending until the sauce is fully smooth. Set aside.
  5. Brown the chicken: Clean and dry the Dutch oven or pot, then place it on the stove over medium-high heat. Allow it to dry slightly. Heat the remaining 2 tablespoons of olive oil. Once hot, add the chicken pieces in batches if needed to avoid overcrowding. Brown the chicken for 2-3 minutes per side until golden, transferring browned pieces to a plate and keeping them warm.
  6. Simmer the chicken in sauce: Return all browned chicken to the pot. Pour in the blended adobo sauce and add the bay leaves. Stir gently to combine. Bring to a boil, then reduce heat to low and partially cover with a lid. Simmer for about 45 minutes, stirring occasionally, until the chicken is fully cooked and tender. Add more chicken broth if the sauce becomes too thick during cooking.
  7. Alternative oven method: Preheat the oven to 350°F (175°C). After browning the chicken and adding the sauce and bay leaves, bring the mixture to a boil on the stove, then cover the Dutch oven with a lid and transfer it to the oven. Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Serve: Remove bay leaves from the pot or Dutch oven. Adjust seasoning with salt if needed. Garnish with chopped cilantro and serve hot with white or Spanish rice, corn or flour tortillas, and slices of avocado.

Notes

  • Remove seeds and stems from dried chiles to reduce bitterness and avoid overly spicy heat.
  • Use skin-on chicken thighs if you prefer a richer flavor and crispier texture.
  • If the sauce is too thick while simmering, add additional chicken broth or water to achieve desired consistency.
  • Simmer gently to keep chicken tender and prevent the sauce from burning or sticking to the pot.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
  • Adjust the number and type of chiles to control the spice level according to your taste.

Keywords: Mexican chicken adobo, Adobo de Pollo, chicken thighs, dried chile sauce, traditional Mexican recipe, one-pot chicken stew

Find it online: https://www.sanacooks.com/mexican-chicken-adobo-adobo-de-pollo-recipe/