Mexican Chicken Adobo
This traditional Mexican Chicken Adobo is rich, smoky, and deeply flavorful perfectly tender chicken simmered in a bold, chile-based sauce infused with aromatic spices. Whether served with rice, warm tortillas, or even roasted vegetables, this dish is sure to become a household favorite.
- Why You’ll Love This Recipe
Authentic Flavor: This version stays true to classic Mexican flavors with a homemade adobo sauce using dried chiles, vinegar, and aromatic spices.
Bold & Smoky: Guajillo, ancho, and chipotle chilies give the sauce its deep flavor and a beautiful reddish color.
Tender & Juicy Chicken: A mix of chicken thighs and drumsticks ensures juicy, flavorful meat.
Perfect for Leftovers: The adobo sauce intensifies over time, making this dish even better the next day.
Freezer-Friendly: Make a big batch and freeze portions for easy weeknight dinners.
- Key Ingredients
Chicken Legs & Thighs: A mix of dark meat delivers maximum flavor and stays moist during cooking.
Dried Chilies: Guajillo (fruity and mild), ancho (rich and smoky), and chipotle (spicy and earthy) form the heart of the adobo sauce.
Roma Tomatoes & Onion: Roasted to bring out natural sweetness and depth.
Apple Cider Vinegar: Adds essential acidity to balance the richness.
Spices: Cumin, coriander, thyme, oregano, cloves, and bay leaves create a signature Mexican profile.
- Expert Tips
Toast the Chilies (optional): Lightly toasting dried chilies in a dry pan before simmering enhances their flavor even more.
Strain the Sauce (optional): For a silky smooth adobo, strain the blended sauce before adding it to the chicken.
Make It Spicier: Add more chipotle chili or a dash of cayenne if you love heat.
Use Bone-In Chicken: Bone-in pieces add more flavor to the dish as they simmer.
Simmer Gently: Keeping the heat low while cooking helps the sauce thicken and the chicken stay tender.
Ingredients
2 pounds skinless chicken legs
1 pound skinless, boneless 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 chilies, seeded and chopped
1 dried ancho chili, seeded and chopped
1 dried chipotle chili, seeded and chopped (adjust to spice preference)
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
1/2 teaspoon ground cloves
2 dried bay leaves
- Instructions
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yields: 6 servings
Step 1: Char the Vegetables
Heat 1 tablespoon of olive oil in a skillet over medium-high. Add chopped Roma tomatoes, white onion, and garlic. Cook for about 5 minutes until lightly charred.
Step 2: Soften the Chilies
Add chopped guajillo, ancho, and chipotle chilies to the skillet along with 2 cups of chicken broth. Simmer for 10 minutes to soften.
Step 3: Blend the Sauce
Let the mixture cool slightly. Transfer everything to a blender. Add the remaining 1 cup broth, apple cider vinegar, salt, coriander, cumin, thyme, oregano, and ground cloves. Blend until very smooth.
Step 4: Brown the Chicken
In a large Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add chicken legs and thighs. Brown on all sides, about 3–4 minutes per side.
Step 5: Simmer with Sauce
Pour the blended adobo sauce over the chicken. Add the bay leaves. Bring everything to a gentle boil, then reduce heat to low-medium. Cover partially and simmer for 45–60 minutes, stirring occasionally.
Step 6: Serve
Discard the bay leaves. Serve chicken with Mexican rice or warm tortillas, and garnish with fresh cilantro if desired.
- Important Notes When Making This Recipe
Adjust Spice Level: Use half of the chipotle chili or omit it for a milder version.
Let It Rest: Let the chicken rest in the sauce off heat for 10 minutes before serving—it helps absorb even more flavor.
Double the Sauce: The sauce freezes well and can be reused over pork, tofu, or vegetables.
Use Gloves for Chilies: When handling dried chilies, wear gloves or wash hands immediately after to avoid irritation.
- Nutrition Information (Per Serving) Calories: 390
Protein: 36g
Fat: 22g
Saturated Fat: 5g
Carbohydrates: 9g
Fiber: 3g
Sugar: 4g
Sodium: 670mg
Note: Values are approximate and depend on specific ingredients used.
- Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Yes! In fact, the flavors improve after sitting overnight. Store in the fridge for up to 4 days.
Q: Can I freeze Mexican Chicken Adobo?
A: Absolutely. Cool completely, then freeze in an airtight container for up to 3 months.
Q: What’s the best side to serve with this dish?
A: Mexican rice, refried beans, or even a warm stack of corn tortillas are all excellent options.
Q: Can I use chicken breasts instead of thighs?
A: You can, but keep in mind that breasts are leaner and may dry out. Bone-in dark meat is best for this recipe.
Q: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free. Just double-check your broth and spices to ensure no added gluten.