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Mexican Chicken Adobo

Mexican Chicken Adobo

This Mexican Chicken Adobo recipe features tender chicken cooked in a flavorful adobo sauce made with tomatoes, garlic, and a mix of dried chiles.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Course main dish
Cuisine Mexican
Servings 6 servings
Calories 400 kcal

Equipment

  • large skillet
  • blender
  • Dutch oven
  • soup pot

Ingredients
  

  • 2 pounds skinless chicken legs
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil divided
  • 3 Roma tomatoes roughly chopped
  • 1 white onion roughly chopped
  • 3 large cloves garlic peeled
  • 4 dried guajillo chiles seeded and chopped
  • 1 dried ancho chile seeded and chopped
  • 1 dried chipotle chile seeded and chopped (add more or less depending on preferred spice level)
  • 3 cups low-sodium chicken broth divided
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon Mexican oregano
  • ½ teaspoon ground cloves
  • 2 dried bay leaves

Instructions
 

  • Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the tomatoes, onion, and garlic to the pan and stir and cook until the tomatoes and onions start to char.
  • Add the dried chiles and 2 cups of the chicken broth and stir and cook for 10 minutes.
  • Remove the pan from the heat and let it cool for five minutes. Add it all to a blender along with the remaining cup of broth, vinegar, salt, coriander, cumin, thyme, oregano, and cloves and blend until smooth. Set aside.
  • Heat a large Dutch oven or soup pot over medium heat. Add remaining 1 tablespoon oil. Add the chicken in an even layer and cook for 3-4 minutes on each side, turning often to prevent burning.
  • Once chicken is browned on all sides, add the sauce into the pot with the chicken and add the bay leaves.
  • Stir to combine and let it come to a boil. Then lower the heat to low-medium, cover it with an offset lid and let it simmer for 45-60 minutes, stirring occasionally as needed.
  • Remove the bay leaves and serve chicken with Mexican rice and freshly chopped cilantro.

Notes

This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 20mgIron: 2mg
Keyword adobo, Chicken Recipe, Comfort Food, Mexican Chicken Adobo, Mexican Cuisine, Spicy chicken
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