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.
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 (Optional)
- White rice
- Spanish rice
- Corn or flour tortillas
- Avocado slices
- Chopped cilantro for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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