Mexican cuisine is known for its bold flavors, rich sauces, and comforting dishes, and Mexican Chicken Adobo, also known as Adobo de Pollo, is a perfect example. This dish brings together tender chicken legs and thighs braised in a deeply flavored adobo sauce made with dried chiles and spices. The result is a hearty, savory meal that is both simple and satisfying. What makes this recipe ideal for beginner cooks is its straightforward cooking process. While it may seem complex due to the use of dried chiles and blending a sauce, the steps are easy to follow, and the outcome is well worth the effort. This recipe also allows for customization, making it suitable for different spice preferences.
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Mexican Chicken Adobo (Adobo de Pollo): A Flavorful and Comforting Dish
Bold, smoky, and packed with rich flavors! 🌶️🔥 This Mexican Chicken Adobo (Adobo de Pollo) is simmered in a vibrant blend of dried chilies, spices, and tangy vinegar for a comforting, deeply flavorful dish. Perfect for beginners looking to master authentic Mexican cuisine! 🍗✨
- Total Time: 65 minutes
- Yield: 4 servings 1x
Ingredients
- 4 bone-in chicken legs
- 4 bone-in chicken thighs, skinless or skin-on
- Salt and ground black pepper to taste
- 3 tablespoons olive oil, divided
For the Adobo 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 or dried 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
- Chopped cilantro for garnish
Instructions
Step 1: Season the Chicken
Pat the chicken dry using paper towels. Season generously with salt and ground black pepper. Let the chicken sit while preparing the sauce to allow the seasoning to penetrate.
Step 2: Prepare the Adobo Sauce
Heat one tablespoon of olive oil in a large Dutch oven or deep pot over medium-high heat. Add the sliced onions and quartered tomatoes. Sauté for about four minutes or until the onions start to become translucent. Stir in the chopped garlic and cook for another minute. Add the dried guajillo, ancho, and pasilla chiles to the pot. Stir to coat them in the oil and aromatics. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the chiles simmer for about ten minutes, ensuring they become soft and pliable.
Remove the pot from the heat and let it cool for about five minutes. Transfer the softened chiles, tomatoes, onions, and about half of the broth to a blender. Add the apple cider vinegar, sea salt, cumin, dried oregano, coriander, and ground cloves. Blend on high speed for two to three minutes or until the sauce is completely smooth. If the mixture is too thick, add the remaining broth and blend again. Set the sauce aside.
Step 3: Sear the Chicken
Place the same Dutch oven or pot back on the stove over medium-high heat. Allow any remaining moisture to evaporate before adding the remaining two tablespoons of olive oil. Once the oil is hot, add the chicken pieces in a single layer. Sear for about two to three minutes on each side, until golden brown. This step helps develop a deeper flavor in the final dish. If needed, brown the chicken in batches to avoid overcrowding the pot. Once all the chicken is seared, return all pieces to the pot.
Step 4: Simmer the Chicken in the Adobo Sauce
Pour the prepared adobo sauce over the chicken. Stir gently to ensure all pieces are coated. Add the bay leaves and bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer. Partially cover the pot with a lid and let the chicken cook for about 45 minutes, stirring occasionally. If the sauce thickens too much, add a bit of extra chicken broth to maintain a good consistency. The chicken is done when it is fully cooked through and easily pulls away from the bone.
Step 5: Final Adjustments and Serving
Remove the bay leaves from the pot. Taste the sauce and adjust the seasoning if necessary. If a smoother sauce is desired, remove the chicken and blend the sauce again before returning it to the pot. Garnish with chopped cilantro and serve immediately.
Notes
- Handling Dried Chiles: Dried chiles provide deep flavor, but their heat levels vary. Guajillo chiles are mild and slightly fruity, while ancho and pasilla chiles have a smokier profile. If you prefer a spicier sauce, use a dried chipotle chile instead of an ancho. Always remove the stems and seeds before cooking.
- Blending the Sauce: To achieve a smooth consistency, blend the sauce in stages. If a high-powered blender is not available, strain the sauce through a fine-mesh sieve to remove any remaining chile skins.
- Browning the Chicken: This step is important for flavor development. Make sure the pan is hot before adding the chicken, and avoid moving the pieces too soon to allow a good sear.
- Cooking Time: The longer the chicken simmers, the more flavorful it becomes. If using boneless, skinless chicken thighs, reduce the cooking time to about 30 minutes.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the chicken gently on the stove over low heat, adding a splash of broth if needed.a
- Prep Time: 20 minutes
- Cook Time: 45 minutes
The beauty of Mexican Chicken Adobo lies in the balance of smoky, slightly spicy, and tangy flavors. The dried chiles give the sauce its deep color and earthy taste, while apple cider vinegar adds a slight acidity that enhances the overall dish. Cooking the chicken in this sauce allows it to absorb all the flavors, making it incredibly tender and juicy. This recipe is perfect for those looking to explore authentic Mexican cuisine without feeling overwhelmed. It is a great introduction to using dried chiles and making a homemade sauce from scratch.
Ingredients and Preparation
For this recipe, you will need a combination of chicken pieces, dried chiles, aromatics, and spices. Using bone-in chicken thighs and legs ensures a richer flavor and a more tender texture.
Ingredients
- 4 bone-in chicken legs
- 4 bone-in chicken thighs, skinless or skin-on
- Salt and ground black pepper to taste
- 3 tablespoons olive oil, divided
For the Adobo 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 or dried 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
- Chopped cilantro for garnish
Optional Sides
- White rice or Spanish rice
- Corn or flour tortillas
- Avocado slices
Step-by-Step Instructions
Step 1: Season the Chicken
Pat the chicken dry using paper towels. Season generously with salt and ground black pepper. Let the chicken sit while preparing the sauce to allow the seasoning to penetrate.
Step 2: Prepare the Adobo Sauce
Heat one tablespoon of olive oil in a large Dutch oven or deep pot over medium-high heat. Add the sliced onions and quartered tomatoes. Sauté for about four minutes or until the onions start to become translucent. Stir in the chopped garlic and cook for another minute. Add the dried guajillo, ancho, and pasilla chiles to the pot. Stir to coat them in the oil and aromatics. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the chiles simmer for about ten minutes, ensuring they become soft and pliable.
Remove the pot from the heat and let it cool for about five minutes. Transfer the softened chiles, tomatoes, onions, and about half of the broth to a blender. Add the apple cider vinegar, sea salt, cumin, dried oregano, coriander, and ground cloves. Blend on high speed for two to three minutes or until the sauce is completely smooth. If the mixture is too thick, add the remaining broth and blend again. Set the sauce aside.
Step 3: Sear the Chicken
Place the same Dutch oven or pot back on the stove over medium-high heat. Allow any remaining moisture to evaporate before adding the remaining two tablespoons of olive oil. Once the oil is hot, add the chicken pieces in a single layer. Sear for about two to three minutes on each side, until golden brown. This step helps develop a deeper flavor in the final dish. If needed, brown the chicken in batches to avoid overcrowding the pot. Once all the chicken is seared, return all pieces to the pot.
Step 4: Simmer the Chicken in the Adobo Sauce
Pour the prepared adobo sauce over the chicken. Stir gently to ensure all pieces are coated. Add the bay leaves and bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer. Partially cover the pot with a lid and let the chicken cook for about 45 minutes, stirring occasionally. If the sauce thickens too much, add a bit of extra chicken broth to maintain a good consistency. The chicken is done when it is fully cooked through and easily pulls away from the bone.
Step 5: Final Adjustments and Serving
Remove the bay leaves from the pot. Taste the sauce and adjust the seasoning if necessary. If a smoother sauce is desired, remove the chicken and blend the sauce again before returning it to the pot. Garnish with chopped cilantro and serve immediately.
Beginner Tips and Notes
- Handling Dried Chiles: Dried chiles provide deep flavor, but their heat levels vary. Guajillo chiles are mild and slightly fruity, while ancho and pasilla chiles have a smokier profile. If you prefer a spicier sauce, use a dried chipotle chile instead of an ancho. Always remove the stems and seeds before cooking.
- Blending the Sauce: To achieve a smooth consistency, blend the sauce in stages. If a high-powered blender is not available, strain the sauce through a fine-mesh sieve to remove any remaining chile skins.
- Browning the Chicken: This step is important for flavor development. Make sure the pan is hot before adding the chicken, and avoid moving the pieces too soon to allow a good sear.
- Cooking Time: The longer the chicken simmers, the more flavorful it becomes. If using boneless, skinless chicken thighs, reduce the cooking time to about 30 minutes.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the chicken gently on the stove over low heat, adding a splash of broth if needed.
Serving Suggestions
- With Rice: Serve the adobo chicken over white rice or Spanish rice to soak up the flavorful sauce.
- With Tortillas: Warm corn or flour tortillas make a great accompaniment. Use them to scoop up the chicken and sauce or create tacos.
- With Avocado: Slices of ripe avocado add a creamy contrast to the smoky, spicy flavors of the dish.
- With Beans: A side of black beans or refried beans complements the dish well.
- As a Topping: Shred the chicken and use it as a filling for burritos, enchiladas, or tostadas.
Engagement Features
Mexican Chicken Adobo is a dish that invites creativity. The depth of flavor makes it an instant favorite, and the flexibility of ingredients allows for personal adjustments. Whether you prefer a spicier version, a slightly sweeter taste with added cinnamon, or a tangy kick with extra vinegar, this recipe serves as a great starting point.
For those new to cooking with dried chiles, this dish provides an easy way to experiment without being overwhelmed. The method of simmering chicken in a homemade sauce is also a valuable technique that can be applied to other recipes.
If you try this recipe, share your experience. What variations did you enjoy? Did you pair it with rice, tortillas, or something else? Cooking is all about exploration, and hearing how others customize a dish makes the process even more rewarding.