Mexican Chicken Adobo (Adobo de Pollo) Recipe

I’m so excited to share this Mexican Chicken Adobo (Adobo de Pollo) Recipe with you because it’s one of those comforting dishes that just warms you up from the inside out. The way the smoky dried chiles mingle with garlic, cumin, and oregano in the rich sauce makes every bite a little celebration of authentic Mexican flavors. Trust me, once you try this, it’ll become a go-to for weeknight dinners or weekend family feasts.

What I really love about this Mexican Chicken Adobo (Adobo de Pollo) Recipe is how flexible it is — it works great whether you’re cooking just for yourself, a few friends, or a full table. The sauce is deep and aromatic without being overly complicated, and that balance makes this dish approachable even if you’ve never worked with dried chiles before. Plus, it reheats beautifully, so you can enjoy it the next day with even more flavor.

Ingredients You’ll Need

The magic in Mexican Chicken Adobo (Adobo de Pollo) lies in the harmony of its ingredients — fresh chicken pieces seared to perfection, layered with a sauce made from roasted veggies and dried chiles. When shopping, picking good-quality chiles and fresh broth makes a noticeable difference in taste, so look out for those at your local market or specialty store.

• Bone-in chicken legs and thighs: I prefer skinless thighs for less fat, but if you like crispier skin, go skin-on—you can’t really go wrong!
• Salt and ground black pepper: Essential for seasoning both the chicken and sauce; layering salt is key for depth.
• Olive oil: Helps in browning the chicken and roasting the veggies; extra virgin for the best flavor.
• Brown or yellow onion: Sliced thin to slowly soften and add sweetness to the sauce.
• Roma tomatoes: Their firm flesh roasted until tender adds fresh acidity and body.
• Garlic cloves: Chopped for that signature savory punch; don’t skimp here!
• Dried guajillo chiles: These bring fruity, mild heat; make sure to remove seeds to control spiciness.
• Dried ancho or chipotle chile: I love ancho for its smoky sweetness, but chipotle adds a nice kick if you like it spicy.
• Dried pasilla or New Mexico chiles: These add earthiness and complexity to the sauce.
• Chicken broth: Use a good-quality broth for a rich base; homemade or low-sodium store-bought works perfectly.
• Apple cider vinegar: Just the right amount for tanginess that brightens the whole dish.
• Sea salt or Kosher salt: Season the sauce well to amplify all the layers of flavor.
• Ground cumin: Adds warm, earthy undertones essential in Mexican cooking.
• Dried oregano: For that herbaceous note; Mexican oregano if you can find it, but regular oregano works, too.
• Dried coriander: Light citrusy aroma that balances the heavier spices.
• Ground cloves: Just a pinch—tiny but mighty, giving subtle warmth.
• Bay leaves: Classic aromatic herb that deepens flavor during slow simmering.
• Chopped cilantro: For garnish that adds fresh brightness and color.
• White rice, Spanish rice, tortillas, avocado slices (optional): Perfect sides to balance the saucy, savory chicken.

Variations

One of the best things about this Mexican Chicken Adobo (Adobo de Pollo) Recipe is how easy it is to customize to your taste or dietary needs. I often like to switch up the chiles based on what I have on hand or adjust the vinegar amount for more tang.

• Vegetarian variation: Swap chicken for hearty mushrooms or tofu, cooking with the same adobo sauce—surprisingly delicious!
• Spice level adjustment: If you want it mild, stick to guajillo and pasilla chiles. For more heat, add chipotle or even a pinch of cayenne.
• Slow cooker method: Brown the chicken first, then simmer everything on low for 4-6 hours—effortless and yields fall-off-the-bone chicken.
• Seasonal veggies: Some sautéed zucchini or bell peppers stirred in at the end add freshness and texture.

How to Make Mexican Chicken Adobo (Adobo de Pollo) Recipe

Step 1: Prep and Brown the Chicken

Start by seasoning your chicken legs and thighs with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the chicken pieces skin-side down if you’re using skin-on. Brown each side until golden—this step locks in flavor and gives you beautiful color in the final dish. Don’t rush it; this usually takes about 5-7 minutes per side. Once browned, set the chicken aside.

Step 2: Roast and Soften the Veggies

Using the same skillet, add the remaining tablespoon of olive oil, then toss in the sliced onion, quartered tomatoes, and chopped garlic. Cook, stirring occasionally, until the onion is soft and the tomatoes start breaking down, about 6-8 minutes. This builds the base for your adobo sauce with rich, caramelized flavor.

Step 3: Toast and Soak Your Dried Chiles

While the veggies are roasting, briefly toast the dried chiles in a dry pan over medium heat, about 30 seconds per side—just until fragrant, not burnt. Then, soak them in hot water for 15 minutes to soften. Once ready, drain and blend them with the roasted veggies and about 1 cup of chicken broth until smooth. This chile paste is what makes your adobo authentic and deeply flavorful.

Step 4: Simmer the Chicken in Adobo Sauce

Return the chicken to the skillet and pour over the chile-veggie sauce along with the remaining chicken broth, apple cider vinegar, salt, cumin, oregano, coriander, cloves, and bay leaves. Bring everything to a simmer, reduce heat to low, and cover. Let it cook gently for about 40 minutes or until the chicken is tender and cooked through. Check occasionally to make sure the sauce isn’t sticking to the bottom and add a splash more broth if needed.

Step 5: Finish and Garnish

Once the chicken is done, remove the bay leaves and taste your sauce to adjust seasoning if necessary. Sprinkle chopped fresh cilantro over the top for that instantly fresh flavor and a pop of color before serving.

How to Serve Mexican Chicken Adobo (Adobo de Pollo) Recipe

Garnishes

I always go with freshly chopped cilantro because it adds a brilliant herbal brightness that cuts through the rich sauce beautifully. Sometimes I also add a few thin slices of avocado on the side to bring creaminess and balance the smoky flavors. A wedge of lime can be fun too, for those who want to add a little extra zing at the table.

Side Dishes

My favorite way to enjoy this is with fluffy white rice or sometimes Spanish rice that soaks up the adobo sauce like a dream. Warm corn or flour tortillas also work perfectly if you want to scoop up the chicken and sauce Mexican-style. A simple side of grilled vegetables or a fresh salad keeps the meal balanced and colorful.

Creative Ways to Present

For special occasions, I like to serve the chicken on a big, festive platter garnished with lime wedges, extra cilantro, and thinly sliced radishes for crunch. You can even pile it on top of crispy tostadas with a dollop of crema or sour cream for a fun twist. Adding pickled onions on the side really elevates the dish and adds that tart contrast that your guests will remember.

Make Ahead and Storage

Storing Leftovers

I usually let the leftover chicken cool down, then transfer it in an airtight container to the fridge. It keeps well for up to 4 days, and honestly, the flavors deepen and taste even better the next day. Just make sure to store it with plenty of sauce so the meat doesn’t dry out.

Freezing

If you want to freeze your Mexican Chicken Adobo (Adobo de Pollo) Recipe, portion it out with sauce in freezer-safe containers or bags. It freezes beautifully, and you can keep it for up to 3 months. When thawed, the meat is still tender, and the sauce retains its full-bodied flavor.

Reheating

To reheat, I gently warm the chicken and sauce in a skillet over low to medium heat, adding a splash of water or broth if the sauce has thickened too much. This way, you preserve the juiciness of the chicken without drying it out. Avoid the microwave if you want to keep that freshly-cooked texture, but if you’re short on time, use it in short bursts and stir often.

FAQs

Final Thoughts

This Mexican Chicken Adobo (Adobo de Pollo) Recipe holds a very special place in my kitchen rotation because it’s such a perfect blend of comfort and excitement. When I make it, I feel like I’m warmly inviting friends over for a meal that’s both heartfelt and impressive without fuss. You’ll love how the flavors come together effortlessly, and I hope you enjoy making it just as much as I do—give it a try and watch it become one of your favorite go-to recipes!

Mexican Chicken Adobo (Adobo de Pollo) Recipe

★★★★★ 4.9 from 57 reviews

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

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Description

Mexican Chicken Adobo (Adobo de Pollo) is a flavorful traditional Mexican dish featuring tender bone-in chicken legs and thighs simmered in a rich, smoky, and slightly spicy adobo sauce made from dried chiles, tomatoes, garlic, and aromatic spices. This comforting and hearty dish is perfect served with white rice, Spanish rice, or warm tortillas, garnished with fresh cilantro and avocado slices for added creaminess.

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Ingredients

Scale 1x2x3x

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 (Optional)

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

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Instructions

1. Prepare the Chicken: Season the chicken legs and thighs generously with salt and ground black pepper on all sides. Set aside while preparing the sauce.
2. Toast and Soak Dried Chiles: In a dry skillet over medium heat, lightly toast the guajillo, ancho (or chipotle), and pasilla (or New Mexico) chiles for about 1-2 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water to soak for 20 minutes until softened.
3. Make the Adobo Sauce: In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion, quartered tomatoes, and chopped garlic. Sauté until the onions soften and tomatoes start breaking down, about 5-7 minutes. Drain the soaked chiles and add them to the pan along with chicken broth, apple cider vinegar, sea salt, ground cumin, dried oregano, dried coriander, ground cloves, and bay leaves. Bring the mixture to a simmer and cook for 10 minutes to meld flavors.
4. Blend the Sauce: Carefully transfer the sauce mixture to a blender and blend until smooth and well combined. If the sauce is too thick, add a little more chicken broth or water to reach a saucy consistency.
5. Sear the Chicken: In the same large skillet or a Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken pieces and sear until golden brown on all sides, about 5 minutes per side. Remove the chicken and set aside.
6. Simmer Chicken in Sauce: Pour the blended adobo sauce back into the skillet or Dutch oven and bring to a simmer. Return the seared chicken pieces to the pan, cover, and reduce the heat to low. Simmer gently for 35-40 minutes until chicken is cooked through and tender. Stir occasionally to prevent sticking, and baste the chicken with sauce occasionally for extra flavor.
7. Finish and Garnish: Once the chicken is tender, remove from heat. Discard the bay leaves. Garnish with freshly chopped cilantro. Serve the chicken and sauce hot with white rice, Spanish rice, or warm corn or flour tortillas and avocado slices on the side as desired.

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Notes

• You can substitute chicken thighs and legs with other bone-in cuts if preferred, but cooking time may vary.
• Adjust the heat level by using chipotle chile for smoky spiciness or ancho for milder flavor.
• For a thicker sauce, reduce the blended sauce on the stovetop before adding the chicken.
• Leftovers keep well refrigerated for 3-4 days and reheat beautifully, making this a great make-ahead meal.
• Serve with extra lime wedges for a fresh, citrusy finish if desired.

Keywords: Mexican chicken adobo, adobo de pollo, chicken adobo recipe, traditional Mexican chicken, chicken with adobo sauce