Mexican Chicken Adobo
Rich, tangy, and aromatic, this Mexican Chicken Adobo recipe brings bold flavor to your table with simple ingredients and minimal effort. Chicken thighs are marinated in a savory blend of vinegar, soy sauce, spices, and garlic, then simmered until tender in a deeply flavorful adobo sauce.
Why You’ll Love This Recipe
Bold, savory flavor with the perfect balance of tang, spice, and umami
Simple ingredients that are pantry staples
Great for meal prep flavors deepen overnight
Customizable heat to suit your spice level
Naturally dairy-free and easily gluten-free if using tamari instead of soy sauce
Pairs well with rice, tortillas, or roasted vegetables
Key Ingredients
Chicken thighs – Juicy and flavorful, perfect for braising in adobo sauce
Apple cider vinegar – Adds tang and balances the richness
Soy sauce – Brings a salty, umami depth
Garlic and onion – Aromatic foundation of the adobo flavor
Bay leaves, oregano, cumin, chili powder – Traditional Mexican spices that add complexity
Chicken broth – Helps create a savory, rich sauce
Cilantro and lime – Fresh, zesty garnishes that brighten the dish
Expert Tips
Marinate overnight for the deepest flavor.
Use bone-in, skin-on thighs if you prefer more richness (but be sure to adjust cook time).
Sear the chicken well before simmering to develop deep flavor.
Thicken the sauce by simmering uncovered for the last 10 minutes.
Taste and season at the end soy sauce saltiness can vary by brand.
ingredients
– 4 boneless, skinless chicken thighs
– 1/4 cup apple cider vinegar
– 1/4 cup soy sauce
– 1 tablespoon olive oil
– 4 cloves garlic, minced
– 1 onion, finely chopped
– 2 bay leaves
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/2 teaspoon black pepper
– 1 teaspoon chili powder
– 1/2 cup chicken broth
– Salt, to taste
– Chopped cilantro, for garnish
– Lime wedges, for serving
Instructions
- Prepare the Marinade: In a bowl, mix apple cider vinegar, soy sauce, minced garlic, bay leaves, oregano, cumin, black pepper, and chili powder.
- Marinate the Chicken: Place chicken thighs in a resealable bag or shallow container. Pour the marinade over the chicken, ensuring it’s fully coated. Marinate for at least 30 minutes, preferably overnight in the fridge.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Sear Chicken: Remove chicken from marinade (reserving the liquid) and sear each piece in the skillet until browned, about 5 minutes per side.
- Add Marinade and Broth: Pour the reserved marinade and chicken broth into the skillet. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 40 minutes, or until chicken is very tender.
- Adjust and Finish: Taste and add salt if needed. For a thicker sauce, simmer uncovered for the last 10 minutes.
- Serve and Garnish: Let the chicken rest for a few minutes off the heat. Serve hot, garnished with fresh cilantro and lime wedges.
Important Notes When Making This Recipe
Don’t skip the marinade it tenderizes the chicken and builds flavor.
Avoid over-salting early on soy sauce and broth are already salty.
Use a non-reactive bowl (glass or plastic) for the marinade since it contains vinegar.
Adjust spice by increasing or decreasing the chili powder or adding crushed red pepper flakes.
Nutrition Information
(Estimated per serving, based on 4 servings)
Calories: 310
Protein: 25g
Fat: 18g
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Sodium: 880mg
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs are preferred for tenderness. If using breasts, reduce simmer time to avoid overcooking.
Q: Is this dish spicy?
A: It’s mildly spicy. Adjust the chili powder to make it milder or hotter to your taste.
Q: Can I freeze leftovers?
A: Yes, it freezes well. Let cool completely, then freeze in an airtight container for up to 3 months.
Q: What can I serve this with?
A: Rice, tortillas, beans, grilled vegetables, or a simple salad all pair beautifully.
Q: Can I make this in the slow cooker?
A: Yes. Brown the chicken first, then cook in the slow cooker on low for 4–5 hours with the marinade and broth.