Mexican Chicken Adobo Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Mexican Chicken Adobo braises bone-in chicken thighs in smoky guajillo-ancho chile sauce with vinegar tang and warm spices for fall-off-the-bone tenderness that clings to rice or tortillas perfectly. Ready in 90 minutes, it serves 6 with deep red adobo sauce coating every piece beautifully.

Why This Recipe Works

Dried chiles rehydrate into complex smoky base without bitterness. Vinegar tenderizes while brightening flavors. Bone-in thighs stay juicy during long simmer. Tomato-onion char builds fond. One Dutch oven extracts maximum flavor efficiency.

Ingredients & Prep

Chicken:

• 3 lbs bone-in chicken thighs
• 2 tbsp avocado oil
• 2 tsp kosher salt

Adobo Sauce:

• 4 guajillo chiles, stemmed/seeded
• 2 ancho chiles, stemmed/seeded
• 1 large Roma tomato, charred
• ½ onion, charred
• 4 garlic cloves
• ⅓ cup apple cider vinegar
• 1 cup chicken broth

Spices:

• 1 tsp Mexican oregano
• 1 tsp ground cumin
• ½ tsp ground cloves
• 2 bay leaves

Step-by-Step Instructions

1. Toast chiles 30 seconds per side fragrant; soak hot water 20 minutes.
2. Char tomato, onion, garlic under broiler 5 minutes.
3. Blend chiles, charred veg, garlic, vinegar, broth, spices smooth. Strain.
4. Brown seasoned chicken oil 4 minutes per side. Remove.
5. Deglaze with adobo sauce; nestle chicken back. Simmer covered 60 minutes until 195°F.
6. Uncover; reduce sauce 10 minutes glossy. Rest 10 minutes.

Flavor Variations

Storage Tips

Fridge 5 days; freezes 3 months sauce + chicken separate.

FAQs

Sauce bitter?
Remove chile seeds; don’t over-toast.

Chicken tough?
Simmer until 195°F bone pulls clean.

Too thin?
Puree pan juices; simmer uncovered.

Conclusion

Mexican Chicken Adobo smoky-hugs comfort chile perfection.

Mexican Chicken Adobo Recipe

Print Recipe

Mexican Chicken Adobo braises bone-in chicken thighs in rich guajillo ancho chili sauce with garlic vinegar cumin and Mexican oregano. Authentic smoky-spicy comfort food perfect for tacos burritos or served with Mexican rice and beans.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 60 mins
• Total Time: 85 mins
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 3 lbs chicken thighs bone-in skin-on
• 3 tbsp vegetable oil
• Adobo sauce:
• 6 guajillo chiles stemmed seeded
• toast 2 mins
• 3 ancho chiles stemmed seeded
• toast 2 mins
• 1 chipotle chile in adobo sauce
• 1 medium onion quartered
• 4 garlic cloves
• 2 Roma tomatoes quartered
• ½ cup chicken broth
• 3 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tsp salt
• ½ tsp ground black pepper
• 2 bay leaves

Instructions

• 1. Remove stems seeds from guajillo ancho chiles. Toast dry in skillet 1-2 mins per side until fragrant. Boil 10 mins in water until soft. Drain.
• 2. Blend softened chiles onion garlic tomatoes broth vinegar cumin oregano salt pepper until smooth. Strain for silky texture.
• 3. Season chicken generously with salt pepper. Heat oil in large Dutch oven over medium-high. Brown chicken skin-side down 5 mins then flip 3 mins. Work in batches.
• 4. Pour adobo sauce over chicken add bay leaves. Bring to simmer scraping browned bits. Cover reduce heat to low simmer 45 mins until chicken tender.
• 5. Uncover cook 15 mins more for thicker sauce. Remove bay leaves. Serve with cilantro lime wedges.

Notes

• Toast chiles for deeper flavor – don’t burn.
• Bone-in skin-on thighs = authentic rich broth.
• Strain sauce through fine mesh for restaurant polish.
• Make ahead freezes perfectly 3 months.
• Leftover sauce perfect for enchiladas tacos.

Nutrition

• Serving Size: 1 thigh + sauce
• Calories: 520
• Sugar: 4g
• Sodium: 920mg
• Fat: 38g
• Saturated Fat: 10g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 180mg

Keywords: mexican chicken adobo, adobo de pollo, authentic adobo sauce chicken