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The Best Chicken Adobo Recipe with Authentic Mexican Flavors

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.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1.  Prepare the Chicken
  2. Pat the chicken dry with paper towels to ensure the seasoning adheres well.
  3. Sprinkle both sides with salt and ground black pepper. Set aside.
  4. Make the Sauce
Sauté the Aromatics:
  1. Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the sliced onion and quartered tomatoes, sautéing for 4 minutes until the onion is translucent.
Add Garlic and Chiles:
  1. Stir in the chopped garlic and cook for 1 minute until fragrant.
  2. Add the dried guajillo, ancho, and pasilla chiles.
Simmer and Rehydrate Chiles:
  1. Pour in the chicken broth, ensuring the chiles are submerged.
  2. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until the chiles are softened.
Blend the Sauce:
  1. Let the mixture cool for 5 minutes. Transfer the chiles, vegetables, and half the broth to a blender.
  2. Add apple cider vinegar, salt, cumin, oregano, coriander, and ground cloves. Blend on high for 2–3 minutes until smooth.
  3. Pour in the remaining broth and blend until the sauce is velvety. Set aside.
  4.  Brown the Chicken
  5. In the same pot, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  6. Sear the chicken pieces for 2–3 minutes per side until golden brown. Brown in batches if needed to avoid overcrowding the pot.
  7. Combine the Chicken and Sauce
  8. Return all browned chicken to the pot.
  9. Pour the prepared adobo sauce over the chicken, ensuring it’s well coated. Add the bay leaves.
  10. Cook the Chicken
Stovetop Method:
  1. Bring the pot to a boil, then reduce the heat.
  2. Partially cover and simmer for 45 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Oven Method:
  1. Preheat your oven to 350°F.
  2. 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.
  3. Serve and Garnish
  4. Remove the bay leaves from the pot.
  5. Taste the sauce and adjust seasoning if necessary.
  6. 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.

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