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Mexican Chicken Adobo Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/mexican-chicken-adobo-recipe/