Description
Mexican Chicken Adobo (Adobo de Pollo) is a flavorful and hearty dish made with tender chicken simmered in a smoky, tangy, and spice-infused sauce. This traditional Mexican recipe uses dried chiles, fresh tomatoes, and aromatic spices to create a rich, velvety sauce that will have everyone coming back for seconds. Serve it with rice, tortillas, or avocado slices for a complete meal that’s perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken:
- 4 bone-in chicken legs
- 4 bone-in chicken thighs (skinless or skin-on, as preferred)
- Salt and ground black pepper, to taste
- 3 tablespoons olive oil, divided
For the 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 chipotle chile, stems and seeds removed
- 2 dried pasilla or New Mexico chiles, stems and seeds removed
- 2 ½ cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt or kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon dried coriander
- ¼ teaspoon ground cloves
- 2 bay leaves
Optional Garnishes and Sides:
- Chopped cilantro
- White rice or Spanish rice
- Corn or flour tortillas
- Avocado slices
Instructions
- Prepare the Chicken
- Pat the chicken dry with paper towels to ensure the seasoning adheres well.
- Sprinkle both sides with salt and ground black pepper. Set aside.
- Make the Sauce
Sauté the Aromatics:
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.
- Add the sliced onion and quartered tomatoes, sautéing for 4 minutes until the onion is translucent.
Add Garlic and Chiles:
- Stir in the chopped garlic and cook for 1 minute until fragrant.
- Add the dried guajillo, ancho, and pasilla chiles.
Simmer and Rehydrate Chiles:
- Pour in the chicken broth, ensuring the chiles are submerged.
- Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until the chiles are softened.
Blend the Sauce:
- Let the mixture cool for 5 minutes. Transfer the chiles, vegetables, and half the broth to a blender.
- Add apple cider vinegar, salt, cumin, oregano, coriander, and ground cloves. Blend on high for 2–3 minutes until smooth.
- Pour in the remaining broth and blend until the sauce is velvety. Set aside.
- Brown the Chicken
- In the same pot, heat the remaining 2 tablespoons of olive oil over medium-high heat.
- Sear the chicken pieces for 2–3 minutes per side until golden brown. Brown in batches if needed to avoid overcrowding the pot.
- Combine the Chicken and Sauce
- Return all browned chicken to the pot.
- Pour the prepared adobo sauce over the chicken, ensuring it’s well coated. Add the bay leaves.
- Cook the Chicken
- Stovetop Method:
- Bring the pot to a boil, then reduce the heat.
- Partially cover and simmer for 45 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Oven Method:
- Preheat your oven to 350°F.
- After browning the chicken and adding the sauce, cover the pot and transfer it to the oven. Bake for 40–45 minutes until the chicken reaches an internal temperature of 165°F.
- Serve and Garnish
- Remove the bay leaves from the pot.
- Taste the sauce and adjust seasoning if necessary.
- Garnish with chopped cilantro and serve hot with rice, tortillas, or avocado slices.
Notes
- Adjust the Heat: For more spice, add an extra dried chipotle chile or a pinch of cayenne.
- Consistency Tip: If the sauce is too thick during cooking, add a splash of chicken broth to thin it.
- Make Ahead: Prepare the sauce up to a day in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering and Baking
- Cuisine: Mexican