Go Back
–+ servings
Mexican Chicken Adobo

Melt-in-Your-Mouth Mexican Chicken Adobo That Comforts You

Experience the rich flavors of Mexican Chicken Adobo, a comforting one-pot dish filled with aromatic spices and tender chicken.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Legs skin-on adds richness
  • 4 pieces Chicken Thighs bone-in enhances flavor
For the Sauce
  • Salt to taste
  • Black Pepper to taste
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 Onion yellow or brown preferred
  • 2 pieces Roma Tomatoes fresh substitutes can be used
  • 4 cloves Garlic fresh preferred
  • 4 pieces Dried Guajillo Chiles key flavoring for sauce
  • 2 pieces Dried Ancho or Chipotle Chiles adjust for desired heat
  • 2 pieces Dried Pasilla or New Mexico Chiles for depth
  • 2 cups Chicken Broth homemade or store-bought
  • 0.25 cup Apple Cider Vinegar balances flavors
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Coriander
  • 0.5 teaspoon Ground Cloves
  • 2 pieces Bay Leaves remove before serving
For Garnish and Serving
  • Cilantro for garnish, omit if disliked
  • 2 cups White Rice or Spanish rice
  • Corn/Flour Tortillas for serving
  • Avocado Slices optional garnish

Equipment

  • Dutch oven
  • Blender

Method
 

Step-by-Step Instructions for Mexican Chicken Adobo
  1. Pat the chicken legs and thighs dry with paper towels. Season generously with salt and black pepper.
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  3. Add diced Roma tomatoes, sautéing for another 3 minutes until they soften.
  4. Stir in minced garlic and cook for an additional 30 seconds. Add dried guajillo chiles and other chosen chiles.
  5. Pour in chicken broth and simmer for approximately 10 minutes, allowing chiles to soften.
  6. Transfer half of the sauce to a blender. Add apple cider vinegar, ground cumin, dried oregano, coriander, and ground cloves. Blend until smooth.
  7. Return blended sauce to the Dutch oven, nestle the chicken in the sauce, cover, and simmer on low for about 45 minutes.
  8. Remove bay leaves, adjust seasoning, and serve over rice or tortillas, garnished with cilantro and avocado.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 30mgIron: 3mg

Notes

This dish can be prepped in advance and is perfect for busy weeknights. It can be stored in the fridge for 4-5 days and frozen for up to 3 months.

Tried this recipe?

Let us know how it was!