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Mexican Chicken Adobo (Adobo de Pollo)

Mexican Chicken Adobo (Adobo de Pollo)

Mexican Chicken Adobo features tender chicken thighs and legs braised in a rich and flavorful sauce. A delicious traditional meal for any day.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 306 kcal

Equipment

  • Dutch oven
  • blender

Ingredients
  

Chicken

  • 4 pieces bone-in chicken legs
  • 4 pieces bone-in chicken thighs skinless or skin-on
  • Salt and ground black pepper to taste
  • 3 tablespoons olive oil divided

Sauce

  • 1 small brown or yellow onion sliced
  • 4 pieces Roma tomatoes quartered
  • 4 cloves garlic chopped
  • 3 pieces dried guajillo chiles stems and seeds removed
  • 1 piece dried ancho chile or dried chipotle chile stems and seeds removed
  • 2 pieces dried pasilla or New Mexico chiles stems and seeds removed
  • 2.5 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sea salt or Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried coriander
  • 0.25 teaspoon ground cloves
  • 2 pieces bay leaves
  • Chopped cilantro for garnish

To serve (optional)

  • White rice
  • Spanish Rice
  • Corn or flour tortillas
  • Avocado slices

Instructions
 

Preparation

  • Pat the chicken dry with paper towels and season with salt and pepper. Set aside while you make the sauce.

Make the sauce

  • Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Add the onions and tomatoes and sauté for about 4 minutes until the onions are translucent.
  • Stir in the garlic and cook for about a minute. Add the dried chiles and broth, bring to a boil.
  • Lower the heat to low and push down the chiles to ensure they are submerged. Cover and simmer for about 10 minutes until softened.
  • Remove from heat, allow cooling for about 5 minutes. Transfer chiles and half the liquid to a blender. Add vinegar, salt, cumin, coriander, and ground cloves, and blend until smooth.
  • Add remaining cooking liquid and blend until the sauce is smooth. Set aside.

Cook the chicken

  • Place the Dutch oven over medium-high heat and heat the remaining 2 tablespoons of oil.
  • Once the oil is hot, add the chicken and brown for about 2-3 minutes per side. Transfer browned chicken to a plate and keep warm if needed.
  • Return all chicken to the pot and add sauce and bay leaves. Stir to combine and bring to a boil. Lower heat, partially cover, and simmer for about 45 minutes until cooked through.
  • Remove bay leaves, season to taste and serve.

Oven Method

  • Preheat the oven to 350°F. After browning chicken, stir in sauce and bay leaves, bring to a boil.
  • Cover the pot and transfer to the oven. Bake for 40-45 minutes until chicken reaches an internal temperature of 165°F.
  • Remove from oven, stir and season to taste. Remove bay leaves and serve.

Notes

Use bone-in chicken pieces for juiciness. The adobo sauce is made with dried chile peppers. Dried guajillo peppers give this dish its distinct flavor. A combination of different types of dried chiles can be used.

Nutrition

Serving: 1plateCalories: 306kcalCarbohydrates: 11gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 145mgSodium: 1295mgPotassium: 730mgFiber: 4gSugar: 5gVitamin A: 3246IUVitamin C: 10mgCalcium: 47mgIron: 3mg
Keyword Adobo de Pollo, Mexican Chicken Adobo, Mexican Chicken Adobo Recipe
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